Abruzzese Meatball Panini

Directions

1. Preheat the panini grill

2. Cook meatballs according to package instructions. Allow to cool slightly, split each meatball in half, and reserve

3. Combine the mayonnaise, half of the shallots, half of the basil, Sambal, and reserve

4. Place the remaining shallots, remaining basil, extra virgin olive oil, giardiniera, and olives in the bowl of a food processor fitted with the S-blade and pulse until combined. Reserve

5. To assemble: spread chili mayonnaise over 4 slices of bread, top each with 1/4 of the meatball halves, then some of the olive salad, then 2 slices of Fontina cheese, and top with the remaining slices of bread

6. Spray the top of each sandwich with the pan release, then place that side down on the panini press and spray the top slice with the pan release. Press firmly

7. Grill until toasted and melty, cut into halves, and serve hot