Lucinda Scala-Quinn’s Miniature Meatball Panini
Ingredients:
· 1 loaf thin-sliced white bread, such as Pepperidge Farm
· 2 tsp. extra-virgin olive oil
· 1 lb. ground pork, or a combination of beef and pork
· 1 large egg
· 1/4 cup freshly grated Romano cheese
· 1/4 cup freshly grated Parmesan cheese
· 1/4 cup finely chopped fresh flat-leaf parsley
· 1 clove garlic
· 1/2 tsp. dried oregano
· 1/2 tsp. dried thyme
· 1/4 tsp. coarse salt
· freshly ground black pepper
· 8 tbsp. unsalted butter (1 stick)
Directions:
Preheat the oven to 350º.
In a food processor or blender, process the ends of the loaf of bread to fine breadcrumbs, about 1/2 cup. Set the remaining bread aside.
In a large bowl, combine the olive oil, meat, egg, cheeses, parsley, garlic, oregano, thyme, salt, pepper, and breadcrumbs. Mix with your hands to combine well.
Roll the meat mixture into 1" balls and reserve on a baking sheet. Lay 2 slices of bread on work surface. Butter one side of each piece. Place 4 meatballs on the buttered surface of the slice of bread. Top with a second slice of bread, buttered side down, and press firmly to adhere. Use a serrated knife to cut the crusts from the bread and cut into quarters. Bake the crusts separately for a "chef's treat." Repeat with the remaining meatballs and bread. This process can be done assembly-line style, lining up slices of buttered bread and assembling a number at a time. Prepare 2 baking sheets at a time if possible.
Bake for 15 to 20 minutes or until golden brown. Repeat, if necessary, until all sandwiches are cooked. Remove from the pan and cool. Serve slightly warm.
Note: These mini meatball sandwiches can be prepared in advance; simply bake, cool, and freeze them in airtight plastic bags. To serve, thaw and reheat in the oven at 325º for 12 minutes. Servings: 8 to 10 appetizer servings (56 pieces)
The recipe calls for white bread, but I've actually done half white and half wheat and there was very little difference. I like to do a half pork and half beef combination, but you an do also do all pork or all beef. The first time I made them I used half Parmesan and half Romano, but the last time I made them I did all Romano. Romano is Parmesan's usually cheaper and stronger flavored cousin. If you want more bang for your buck, give Romano a try. I love it.
I use the Pampered Chef small scoop to measure out the meatballs which makes this part much faster. I would recommend laying out the bread on the baking sheets and buttering as many as you can first, place the meatballs on the bread, press on the top piece and then slicing off the crusts in that order. I find that makes the assembling much faster and less monotonous.
If you are going to freeze them, make sure you thaw them out first before warming them up in the oven, otherwise you're gonna have meatballs with cold centers and soggy crusts. Enjoy!
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