It is definitely soup weather ! I can’t believe it’s still raining out there but I’m so happy listening to the rain drops. Yes, of course I made some soup, another big pot of chicken cannellini, and because we still had some spaghetti and meatballs leftovers, I threw together these crispy and gooey panini. Perfect on their own or with a bowl of soup!
Spaghetti & Meatballs Panini
- 2 large slices whole wheat rustic bread
- 1 tbsp butter softened
- 1 scoop leftover spaghetti & meatballs ( meatballs sliced)
- 1/3 c fontina cheese -shredded
- 3 basil leaves -thinly sliced
1. Heat up your cast iron skillet over medium flame. Assemble your sandwich: Spread the outside of each slice of bread with some butter. On the inside sprinkle half of the fontina cheese, top with the leftover spaghetti and meatballs, sprinkle with the basil and the remaining of the cheese.
2. Grill the sandwich on each side for a few minute loosely covered with some aluminum foil, until golden brown and the cheese is melted and oozing from the sides. Let it cool for a minute and cut in half with a serrated knife. Indulge !
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