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Pesto Meatball Panini


6 Slices Italian Sourdough Bread
1/2 Cup Pesto
1 Jar Marinara Sauce
1 Teaspoon Fresh Basil chopped
1 Clove of garlic minced
1/4 Cup Parmesan Cheese grated
1 Bag Johnsonville Meatballs
12 Slices Mozzarella Cheese

For the Pesto Butter

3 tbsp Whirl
1/4 Cup Pesto


  1. In a deep skillet, over medium heat, add the marinara, fresh basil, garlic and parmesan cheese.
  2. Add the meatballs and bring to a boil.
  3. Turn the heat to low and place a lid on top.
  4. Simmer for 25-30 minutes.
  5. Heat a panini grill or regular pan to medium high.
  6. Spread pesto on the top and bottom layers of bread.
  7. Slice the meatballs in half so they don't roll out of the sandwich.
  8. Place mozzarella cheese on the two slices of pesto bread.
  9. Spoon about 6 meatballs halves and sauce onto the bottom piece of bread and close the lid, pesto side down.
  10. Spread the top and bottom of the sandwich with pesto butter and grill until golden.

For the butter

  1. Mix the pesto and Whirl until smooth.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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