Polpette Sandwich with Fontina

By MiNDFOOD

Polpette Sandwich with Fontina

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. 

SHARE THIS ARTICLE

Print Recipe

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login