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Recipe Ingredients

  • 1- package Rosina® Italian Meatballs
  • 8 slices of Italian or sourdough bread
  • 1 cup marinara sauce
  • 4 slices of provolone cheese
  • 1 cup of arugula

Recipe Directions

  • Heat a grill pan on medium high or use a panini press.
  • Thaw 2-3 meatballs per sandwich in the microwave. Slice the meatballs about a ¼ inch thick.
  • Take two pieces of bread and spread approximately 1 Tbsp. of marinara sauce onto one side of each slice. Top with the sliced meatballs, about a ¼ cup of arugula, a slice of provolone cheese, and the other slice of bread.
  • Spray the grill pan or the panini press with cooking spray. If using the grill pan, press down on the sandwich with a long handled spatula that is heat resistant, and cook for 2 to 3 minutes per side or until golden brown.

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