Use last night’s leftover pancetta polpette in these delicious Polpette Sandwich with Fontina Recipe. Sprinkle with plenty of fontina and parmesan, and bake until cheese is golden. Serve the Polpette Sandwich with grated parmesan, potato crisps and extra passata for dipping.
Polpette Sandwich with Fontina Recipe
Serves 2
Ingredients:
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
Method:
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.
Try our Wagyu Burger with Bacon Gruyere and Frickles recipe for another mid-week marvel.
