Description
A delicious twist on a classic dish, the Cheesy Spaghetti Sandwich combines flavors of spaghetti and mozzarella cheese in a crispy, buttery bread sandwich.
Ingredients
Scale
- 227 grams (8 ounces) dried spaghetti
- 30 milliliters (2 tablespoons) olive oil
- 1 medium onion, diced after peeling
- 2 crushed garlic cloves, peeled
- 227 grams (8 ounces) ground beef
- 794 grams (28 ounces) crushed tomatoes
- 1–2 teaspoons salt, to taste
- 120 milliliters (1/2 cup) water, if needed
- 6 grams (1/4 cup) thinly sliced fresh basil
- 57 grams (2 ounces) grated Parmesan, with extra for topping
- 113 grams (8 tablespoons) melted unsalted butter
- 2 teaspoons Italian seasoning mix
- 1 teaspoon garlic powder
- 16 thin slices of mozzarella cheese
- 8 slices of sturdy bread (sourdough works great)
Instructions
- Heat olive oil in a big pan set over medium. Toss in the diced onion and stir until golden.
- Add the crushed garlic for 30 seconds to a minute until fragrant.
- Add the ground beef, breaking it apart as it cooks. Sprinkle with salt and stir until browned.
- Pour in crushed tomatoes and water, adjust salt to taste. Boil, then reduce heat, cover, and simmer for an hour, stirring occasionally.
- Mix in basil, turn off heat, set aside 120 milliliters (1/2 cup) for dipping if desired.
- Fill a big pot with salted water and boil. Stir in spaghetti and cook until firm but done (al dente), then drain.
- Mix cooked spaghetti with the prepared tomato sauce and sprinkle in Parmesan cheese.
- Spread spaghetti on parchment-lined baking sheet into a flat layer about 2.5 centimeters (1 inch) thick, sprinkle more Parmesan on top.
- Combine melted butter, garlic powder, and Italian seasoning; whisk until smooth.
- Slice spaghetti layer into four parts. Butter one side of a slice of bread and place butter-side down on the counter.
- Stack two mozzarella slices on top, add a spaghetti section, two more mozzarella slices, and finish with another bread slice, brushing more butter on top.
- Warm a skillet over medium-low heat and place the sandwich on it. Cover and cook until the bottom is golden, then flip and cover again until the other side is golden and cheese melts.
- Repeat for all sandwiches and serve while warm and gooey.
Notes
- Use sourdough or any sturdy bread for best results.
- Leftover spaghetti sauce can be stored for dipping.
- Feel free to add additional herbs or spices to taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg