Simmered in Tradition – Ragu Meatball Panini Dippers
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Ingredients
- 1 jar Ragu Hearty Traditional pasta sauce
- 12–16 Mozzarella Stuffed Italian Chicken Meatballs , warmed
- 4 ciabatta buns (or any hard crusty buns will work)
- 2 cups shredded mozzarella cheese
- 4 tablespoon butter, unsalted
Instructions
- Place the sauce in pan over medium-low heat just until it’s warmed, about 8-10 minutes.
- While the sauce is simmering preheat the broiler with the rack on top third of the oven.
- Slice the buns in half lengthways and slather each sliced half with 1 1/2 tablespoon of butter.
- Place the buns, buttered side up on a rimmed baking tray and broil for 2-5 minutes or until the edges are toasted and the butter is melted.
- Remove the buns from the oven and spread 1-2 tablespoon of the warmed Ragu Hearty Traditional pasta sauce over the bottom half of the sliced bun.
- Next place 3-4 meatballs on top of the sauce.
- Evenly divide 1/2 cup of cheese between the top half of the bun and over top of the meatballs.
- Pop the pan back under the broiler for 2 minutes or until the cheese is melted.
- Remove the pan from the oven.
- Place the tops of each bun over top of the meatballs and gently press down, almost smashing the meatballs.
- To serve cut the ciabatta buns on a diagonal and plate with a dipping container full of warmed Ragu Hearty Traditional pasta sauce .