Meatball Panini

ingredients

4 servings
 
Meatball Panini
1 large red onion, peeled, cut into 8 (¼ to ½-inch-thick) roundsred onion1
2 tablespoons extra-virgin olive oil, plus extra for drizzlingextra-virgin olive oil2
¼ teaspoon kosher salt kosher salt¼
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
4 ciabatta rolls, halved horizontallyciabatta rolls4
1 cup jarred tomato-basil sauce (such as Giada De Laurentiis for Target)tomato basil sauce1
1 teaspoon red pepper flakes (optional)red pepper flakes1
12 Classic Italian Turkey Meatballs (recipe follows), halvedClassic Italian Turkey Meatballs12
1 ⅓ cups arugulaarugula1 ⅓
8 thin slices prosciutto, each about 6-by-3 inches prosciutto8
8 (¼-inch-thick) slices provolone cheeseprovolone cheese8

instructions

 
Meatball Panini
Preheat a grill or panini maker. Brush the onion slices on both sides with 2 tablespoons olive oil. Sprinkle with salt and pepper. Grill the onion slices until tender and lightly browned, about 3 to 4 minutes per side. Set aside to cool.

Pull out and remove some of the bread from each half of the rolls. Spoon 1/2 of the sauce over the bottom halves of the rolls. Sprinkle with red pepper flakes, if using. Add the prosciutto slices, grilled onions, meatballs and the remaining sauce. Place 2 slices of cheese on top. Add the tops of the rolls and drizzle with olive oil. Using a pastry brush, brush the oil evenly over the tops.

Place the sandwiches in a panini maker or panini press and cook until the cheese has melted and the meatballs are heated through, about 5 to 8 minutes.
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