- 1 package (26 oz.) Rosina Italian Style Meatballs
- 8 slices Italian or sourdough bread
- 1 cup marinara sauce
- 1 cup arugula
- 4 slices provolone cheese
Heat a grill pan on medium high or use a panini press. Thaw 2-3 meatballs per sandwich in the microwave. Slice the meatballs about a ¼ inch thick. Take two pieces of bread and spread approximately 1 tablespoon of marinara sauce onto each slice of bread. Top with the sliced meatballs, ¼ cup of arugula, a slice of provolone cheese, and the other slice of bread. Spray the grill pan or the panini press with cooking spray. If using the grill pan, press down on the sandwich with a long handled spatula that is heat resistant, and cook for 2 to 3 minutes per side or until golden brown.