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.
Polpette Sandwich with Fontina Ingredients
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
Polpette Sandwich with Fontina Recipe
- 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.
