Original Whirl
Pesto Meatball Panini
- Course Types: Main Course
Dietary Type / Allergen Information
Nut Free
Soya Free
Egg Free
Ingredients
- 6 Slices Italian Sourdough Bread
- 1/2 Cup Pesto
- 1 Jar Marinara Sauce
- 1 Teaspoon Fresh Basil chopped
- 1 Clove of garlic minced
- 1/4 Cup Parmesan Cheese grated
- 1 Bag Johnsonville Meatballs
- 12 Slices Mozzarella Cheese
- For the Pesto Butter:
- 3 tbsp Original Whirl
- 1/4 Cup Pesto
Products Used: Original Whirl
Method
In a deep skillet, over medium heat, add the marinara, fresh basil, garlic and parmesan cheese.
Add the meatballs and bring to a boil.
Turn the heat to low and place a lid on top.
Simmer for 25-30 minutes.
Heat a panini grill or regular pan to medium high.
Spread pesto on the top and bottom layers of bread.
Slice the meatballs in half so they don't roll out of the sandwich.
Place mozzarella cheese on the two slices of pesto bread.
Spoon about 6 meatballs halves and sauce onto the bottom piece of bread and close the lid, pesto side down.
Spread the top and bottom of the sandwich with pesto butter and grill until golden.
For the butter: Mix the pesto and Original Whirl until smooth.
