Simmered in Tradition – Ragu Meatball Panini Dippers

  • Author: The Kitchen Whisperer

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  1. Place the sauce in pan over medium-low heat just until it’s warmed, about 8-10 minutes.
  2. While the sauce is simmering preheat the broiler with the rack on top third of the oven.
  3. Slice the buns in half lengthways and slather each sliced half with 1 1/2 tablespoon of butter.
  4. Place the buns, buttered side up on a rimmed baking tray and broil for 2-5 minutes or until the edges are toasted and the butter is melted.
  5. Remove the buns from the oven and spread 1-2 tablespoon of the warmed Ragu Hearty Traditional pasta sauce over the bottom half of the sliced bun.
  6. Next place 3-4 meatballs on top of the sauce.
  7. Evenly divide 1/2 cup of cheese between the top half of the bun and over top of the meatballs.
  8. Pop the pan back under the broiler for 2 minutes or until the cheese is melted.
  9. Remove the pan from the oven.
  10. Place the tops of each bun over top of the meatballs and gently press down, almost smashing the meatballs.
  11. To serve cut the ciabatta buns on a diagonal and plate with a dipping container full of warmed Ragu Hearty Traditional pasta sauce .
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