Grilled Meatball and Mozzarella Sandwich

While, I must admit that in the past, I have actually made Spaghetti and Meatballs for dinner primarily to feed myself that night but with a definite "leftover meatball sub" ulterior motive.  However, I have always been bothered by the way the bun became soggy as a result of the marinara sauce blanketing the meatballs despite preventative toasting or broiling of the bun or heating the wrapped sandwich in the oven. Another problem which arose when making meatball subs at home was that very first bite caused the innards of the sandwich to shoot out the other end (insert inappropriate potty joke here) leaving you with an empty (soggy) bun and a pile of gooey cheese covered meatballs on your plate. However, not to be deterred, I have found a solution which resulted in an even better sandwich than the original and without the soggy bun and the pile of evacuated meatballs.

Start by cutting cold leftover meatballs into 1/4 inch slices.  Next, slather garlic butter on the outside of two pieces of Italian bread just as you would with plain butter were you making a standard grilled cheese sandwich.  Place a generous mound of shredded mozzarella cheese on the inside of each piece of bread and top with the sliced meatballs. Close the sandwich making certain the garlic buttered bread is facing out. Heat a skillet over medium heat.  Place sandwich, garlic buttered side down, in the skillet and cover with a lid.  Check sandwich after several minutes and flip over to other side when first side is golden brown.  Replace lid and let cook several more minutes.  Sandwich is done to perfection with both sides are golden brown, meatballs are heated through and the cheese and melted.  Heat a bowl of home made marinara sauce and serve along side for dipping!