This ooey gooey sandwich is one that the whole family will love!
|4||slices Villaggio® Whole Wheat Bread|
|1/4 lb||(125 g) each lean ground beef and ground veal|
|1/2 tsp||(2 mL) garlic powder|
|1/2 tsp||(2 mL) salt|
|1/4 tsp||(1 mL) dried oregano|
|1/4 tsp||(1 mL) pepper|
|4||(1/2-inch/1 cm) cubes mozzarella cheese|
|2 cups||(500 mL) strained tomatoes or tomato sauce with basil|
|2 tbsp||(30 mL) finely grated Parmesan cheese|
Mix ground beef with ground veal, garlic powder, salt, oregano and pepper. Roll and shape into 4 meatballs. Press 1 cube mozzarella into center of each meatball. Form meat around to enclose.
Meanwhile bring strained tomatoes to a simmer set over medium heat. Add meatballs. Simmer, covered for 20 minutes or until meatballs are cooked through and tender.
Preheat Panini press according to manufacturer’s instructions. Sandwich 2 meatballs between 2 slices of bread. Top each with 1 tbsp (15 mL) Parmesan cheese. Cook sandwich in press for 2 to 3 minutes for 2 to 3 minutes or until bread is toasted. Serve with extra sauce.
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