Roman Polpette Sandwich

A great way to enjoy leftover Roman Polpette is to make a quick sandwich the following day for lunch. Combining a fresh garlic loaf, savory cheese, and warm, hearty meatballs makes for a very satisfying mid-day meal. 

Ingredients:
(for each sandwich)


2-3" inch slice of garlic loaf
olive oil (to drizzle)
2 Roman Polpette
2 tablespoon tomato paste
1 tsp. fresh basil chopped
1 slice mozzarella
2 tablespoons Parmesan
salt, to taste
pepper, to taste


Directions:


1. Take your 2-3 inch slice of garlic loaf and cut it in half horizontally.


2. Brush the inside of both sides of the bread with olive oil. Next place this bread oil side down in a warmed skillet over medium-high heat until slightly golden. Meanwhile while heating bread cut the meatballs in half.


3. Remove the bread from the skillet and place mozzarella on both halves. Now add the meatballs to same skillet until they are warm.


4. Once they are warm, on the "bottom" slice of bread add the meatballs which have been halved and warmed.


5. Sprinkle with freshly grated Parmesan, roughly chopped basil, salt, and pepper.

6. Now place the top slice of bread on the sandwich and place in a preheated 350 degree oven.

7. Once the cheese is thoroughly melted and the bread is golden brown remove from the oven and enjoy!

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