Meatball & Pesto Panini

Meatball & Pesto Panini

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This recipe features:

Italian Style Meatballs


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For the sandwich:
1 package of Farm Rich Italian Style Meatballs
1 loaf of ciabatta bread
1 cup of mayonnaise
1 jar of giardiniera
1 package of sliced provolone or mozzarella cheese
Olive Oil
For the pesto:
1.5 packed cups of Italian flat leaf parsley
2 cloves of garlic
Zest of 1 lemon & 1 tablespoon of lemon juice
¼ cup roasted & unsalted cashews/peanuts/walnuts
2-3 tablespoons grated pecorino romano cheese
¼ cup extra virgin olive oil
¼ teaspoon kosher Salt
Couple cracks fresh pepper

Meatball & Pesto Panini

with provolone & giardiniera

  • 30
  • Medium


  • For the sandwich:

  • For the pesto:

The big game is coming up, and let’s be honest, it’s all about the game day grub. This Meatball & Pesto Panini is so good, you’re going to be named the MVP of the party by all your friends!



Heat your Farm Rich Meatballs in the oven according to package instructions. Remove and set aside.


For the pesto, add the nuts to a food processor and pulse for 10 seconds. Add all of the remaining ingredients except the cheese and olive oil, and run the processor until everything is well combined, about 10-15 seconds. With the machine running, slowly add the olive oil and process until combined and very smooth. Add the cheese and process another 10 seconds. Turn the machine off and taste the pesto; it might need more cheese or lemon juice. If the consistency is a little dry, add 2-4 tablespoons more of oil while the machine is running. In a separate bowl, mix some pesto with an equal portion of mayo and set aside.


For the sandwich, slice the ciabatta bread in half and then in sandwich size portions. Schmear a good amount of pesto mayo on both sides of the bread. Add a few slices of cheese to the bottom half of the bread along with some of the giardiniera. Slice the warm meatballs in half and layer them on the sandwich. Top the meatballs with another few slices of cheese and then the top layer of bread.


Preheat a cast iron grill pan over medium heat and brush a little bit of olive oil on both sides of the crust. Grill for 5-7 minutes on each side with a panini lid or another pan pressing down on the sandwich. You can even do this in a flat cast iron pan if you don’t have a grill pan. After the sandwich has flattened by half and the cheese looks nice and melted, remove from heat. Cut the sandwich in half and enjoy!

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