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