makes 1 sandwich
Ingredients
2 slices of sturdy bread
2 tablespoons softened butter mixed with 1 teaspoon very finely minced garlic
½ cup shredded mozzarella cheese (or more)
1 large meatball, carefully sliced into about 4 or 5 rounds, warmed
¼ cup toamto/marinara sauce, warmed
2 tablespoons grated parmesan cheese
fresh basil, chiffonade
salt and pepper to taste
2 tablespoon olive oil
2 tablespoons softened butter mixed with 1 teaspoon very finely minced garlic
½ cup shredded mozzarella cheese (or more)
1 large meatball, carefully sliced into about 4 or 5 rounds, warmed
¼ cup toamto/marinara sauce, warmed
2 tablespoons grated parmesan cheese
fresh basil, chiffonade
salt and pepper to taste
2 tablespoon olive oil
Directions
Spread both slice of bread with garlic butter. Top each half with ¼ cup each of shredded mozzarella cheese.
Heat olive oil in a frying pan over medium low heat. Place both slices of bread in pan with cheese facing up. Allow the bread to brown and the cheese melt. It will take about 6 or 7 minutes.
Remove grilled bread from pan. If your meatball is cold (leftover) gently warm the slices in the pan, then remove to another plate.
On one slice of bread, carefully arrange the warm/hot meatball slices. Spoon marinara sauce over meatballs, then sprinkle with grated parmesan cheese. Add a few ribbons of fresh basil, then cover the sandwich with the top half of the bread. Firmly press the sandwich together.
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