Chicken Parm Meatball Panini


Guys, I am all about the leftovers! I think I’m the only one in the house that eats them, so I have to keep it interesting.  I usually take leftovers for lunch at work. I’m lucky to work in a location that is surrounded by healthy, local, delish food, but honestly it’s not healthy for the waistline or the wallet to eat out everyday. So, this recipe was born. I had made a batch of these meatballs  for dinner one night. They are SO good. Like good to the point where my husband actually enjoyed them good. I wanted to do something with the leftovers to change it up a bit, so I decided to turn them into a sandwich. This was so yummy the next day. I love a toasty sandwich, and it was literally perfect. The outside of the sandwich has a dusting of Parmesan cheese which I think takes these over the edge. I’m drooling thinking about it….

Chicken Parm Meatball Panini

Chicken Parm Meatball Panini


  1. Heat the meatballs slightly so they are warm, but still easy to handle. Cut in half. To make the sandwich, place a pat of butter in a pan. Once the butter has melted, place a slice of bread (for each sandwich, you may need to do this in batches). Top with a piece of provolone cheese, sliced meatballs, a spoonful or two of sauce, and if you dare, another slice of provolone cheese. Top with another slice of bread and cover the pan with a lid. Be careful not to over toast the bread. Once the bottom layer is a golden toasty color, flip the sandwich. Sprinkle the toasty top with some Parm and replace the lid allowing the other slice of bread to get golden toasty. Once it's toasted, flip it back over, sprinkle with Parm and remove from the pan. If you want to get the parm a little melty-toasty flip once more and let sit a few seconds in the pan with the heat off. Let the sandwich sit for a couple minutes before slicing. Enjoy!



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