Mediterranean Meatball Grilled Cheese


  • 16 oz. Galbani® Mozzarella, shredded
  • 15oz. Galbani® Ricotta
  • 2 Tbsp. Galbani® Grated Parmesan, divided
  • 8 slices Italian bread, cut thick
  • 2 Tbsp. butter, softened
  • 16 oz. tomato sauce
  • 4 oz. pesto sauce or 12-16 fresh basil leaves, blended with 1/4 cup olive oil
  • 2 sprigs fresh mint (approx. 12-16 leaves), chopped
  • 8 – 2 oz. frozen meatballs (cooked), sliced


  • Lay out slices of bread. Spread butter on one side of each and dust 1 Tbsp. parmesan onto butter sides.
  • Flip, and on non-buttered sides spread tomato sauce and a thick layer of ricotta cheese. Spread pesto onto cheese, followed by chopped mint and remaining parmesan. Next, layer meatball slices and top with mozzarella.
  • Close sandwich and move to a medium preheated nonstick pan. Cook for 90 seconds, pressing down with a spatula. Flip and repeat until the cheese is melted and bread is golden brown.