Mini Meatball Panini Sandwiches


by: Amiyrah Martin

These Mini Meatball Panini Sandwiches are perfect for fall and simple to make for the family.


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serves: 4

14 Johnsonville® Classic Italian Meatballs (half a bag)

2 loaves french baguettes, cut into 42 slices

2 slices blocks mozzarella or provolone cheese, cut into 42 thin

Nutrition Facts
Mini Meatball Panini Sandwiches

Servings Per Recipe: 4

Amount per Serving

Calories: 408

  • Total Fat: 9.7 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 902.3 mg
  • Total Carbs: 54.2 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 6.3 g
  • Protein: 26.1 g

how is this calculated?

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1.  Slice thawed Italian meatballs into thirds.

2.  Set aside.

3.  Take a slice of baguette, top with slice of cheese, 2 slices of meatball, and another slice of cheese.

4.  Top with another baguette slice.

5.  Repeat until all sandwiches are prepped.

6.  Once sandwiches are prepped, warm up panini press or grill pan on medium heat.

7.  Place panini sandwiches, 4 at a time, on press or gill pan.

8.  If using a grill pan, be sure to place a heavy pan on the sandwiches to press them down.

9.  Let cook for 3 to 5 minutes, or until cheese is melted.

10.  Repeat with the rest of the sandwiches.

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