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Polpette Sandwich with Fontina

RECIPE: Polpette sandwich with fontina. Brought to you by MiNDFOOD

Polpette Sandwich with Fontina

Use last night’s leftover pancetta polpette in these delicious rolls. Sprinkle with plenty of fontina and parmesan, and bake until cheese is golden.

Serves 2

2 long white crusty rolls, halved lengthways

2 leftover polpette (click here for the recipe) 

1/3 cup leftover passata 

200g fontina, thinly sliced

parmesan, grated, to serve

potato crisps, to serve

Preheat oven to 200°C. Place rolls on a baking tray. 

Place polpette and passata in a frying pan over medium heat and cook for 2-3 minutes, or until warm. Break polpette into chunks and divide between rolls. 

Top with fontina and bake for 5-6 minutes, or until cheese melts and is golden. Sprinkle with parmesan and serve with potato crisps.

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