Sliced Meatball Panini

• 2 tbsp (25 ml) olive oil, divided 
• 8 cooked meatballs (about 1 inch/2.5 cm), cut into 3 or 4 slices 
• 1 cup (250 ml) marinara sauce 
• 2 hoagie buns, split
• 2 oz (60 g) provolone cheese, thinly sliced 
• ¼ cup (50 ml) thinly sliced fresh basil 
• ¼ cup (50 ml) shredded mozzarella cheese 
• 2 tbsp (25 ml) freshly grated Parmesan cheese 

Preheat panini grill to high.

1. In a skillet, heat 2 tsp (10 mL) of the oil over medium heat. Add sliced meatballs and cook, turning once, until browned on both sides, 4 to 5 minutes. Add marinara sauce, reduce heat to low and simmer until meatballs are heated through, 8 to 10 minutes. Remove from heat and keep warm.

2. Place buns, cut side down, on a work surface and brush crusts with the remaining oil. Turn rolls over and, on bottom halves, evenly layer with provolone, meatballs and sauce. Sprinkle with basil, mozzarella and Parmesan. Cover with top halves and press gently to pack.

3. Place sandwiches in grill, close the top plate so that it barely touches the sandwiches and cook until golden brown, 3 to 4 minutes. Serve immediately.