Spaghetti Grilled Cheese Sandwich

Spaghetti Grilled Cheese might sound wild but it is pure comfort food at my house Spaghetti noodles are tossed in a homemade meat sauce spread between buttered bread slices loaded with mozzarella then griddled until everything is gooey and golden If you love carbs on carbs this twist is made for you

I started making these sandwiches on Friday movie nights when there was leftover spaghetti now my family asks for them even when there are no leftovers to use

Ingredients

• Olive oil: for sautéing the onion and garlic choose extra virgin for best flavor
• Onion: peeled and diced sweet yellow onions work especially well here
• Garlic: peeled and crushed fresh garlic gives a pungent aroma avoid pre-minced jars
• Ground beef: lean is best to keep the sauce from being greasy
• Crushed tomatoes: look for no salt added so you can control seasoning
• Salt: enhances all the flavors use sea salt if possible
• Water: for adjusting sauce thickness filtered is best for pure flavor
• Fresh basil leaves: brightens everything use just-picked if you have it
• Freshly grated Parmesan: nutty depth always grate just before using
• Dried spaghetti: classic pasta shape that holds sauce well check the package for a firm al dente time
• Unsalted butter: for the garlic spread use high quality for a rich flavor
• Italian seasoning: a mix of herbs that creates an instant flavor shortcut
• Garlic powder: for extra savory punch choose one without added fillers
• Mozzarella: thin slices melt best and give that signature stretch
• Sturdy sandwich bread: like sourdough holds up to all the filling skip soft white breads

Step-by-Step Instructions

Make the Sauce:

Start by heating olive oil in a large saucepan over medium heat Add onion and cook gently for about eight minutes until golden and fragrant Stir in crushed garlic and warm it until just aromatic

Brown the Meat:

Add ground beef to the pan breaking it into small pieces with your spoon Season with some of the salt and cook until there is no more pink in the meat

Simmer the Tomatoes:

Pour in your crushed tomatoes and half a cup of water Taste and add more salt if needed Bring it all to a boil then lower the heat to a gentle simmer Cover and let it bubble quietly for one hour stirring every so often to help flavors blend together

Finish and Set Aside Sauce:

Toss in fresh basil and stir Turn off heat Set aside half a cup of sauce in a small bowl for sandwich dipping if you like

Boil the Pasta:

Fill a big pot with salted water and bring it to a rolling boil Add dried spaghetti and let it cook stirring once or twice until just tender then drain well

Combine Pasta with Sauce:

Return hot spaghetti to the pot and pour over the cooked sauce Mix thoroughly then sprinkle in freshly grated Parmesan Toss to melt and coat all the noodles

Shape the Spaghetti Slabs:

Line a baking sheet with parchment Scrape out the saucy spaghetti onto it and spread evenly into about a one inch thick rectangle Let it cool slightly so it holds together

Butter the Bread:

In a small bowl whisk the melted butter with Italian seasoning and garlic powder until smooth

Assemble the Sandwiches:

Slice the slab of spaghetti into four pieces Lay a slice of bread on your counter and brush one side with butter Buttered side down layer on mozzarella then a piece of cooled spaghetti then another layer of mozzarella Top with another slice of bread and brush the top with more butter

Grill the Sandwiches:

Heat a skillet over medium low Set the sandwich in the pan cover with a lid and slowly toast it until the bread is golden and the cheese is beginning to melt Flip it carefully cover again and toast until golden on the other side Repeat for all sandwiches

Serve:

Cut in halves and serve warm Use the reserved sauce for dipping if desired

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My favorite part of this recipe is seeing the look on my child’s face when they bite in and realize there is pasta inside the sandwich It reminds me of making late night grilled cheese as a kid but with a playful Italian twist

Storage Tips

Let sandwiches cool completely before wrapping them in foil or wax paper and placing them in a freezer bag They stay fresh in the fridge for up to two days or in the freezer for up to a month To reheat crisp them in the oven at 350 degrees until piping hot and the bread is toasty again

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Ingredient Substitutions

Try ground turkey or Italian sausage instead of beef for a lighter or zestier filling If you do not have fresh basil use a small pinch of dried basil in the sauce Dairy free mozzarella works if you need this to be lactose free Any sturdy sandwich bread works as long as it does not get soggy

Serving Suggestions

Pair this sandwich with a crisp green salad and extra marinara for dipping It is also delicious sliced into quarters as a hearty appetizer at parties or served with a tomato soup for the ultimate comfort meal

Cultural Context

Grilled cheese and pasta are both iconic comfort foods in the US The fusion in this recipe takes inspiration from both Italian American spaghetti nights and classic lunchbox grilled cheese It is a playful but deeply satisfying way to rework leftovers or get creative with weeknight dinners

Recipe FAQs

→ How do I keep the spaghetti from falling out?

Chill the sauced spaghetti in a flat layer, then cut into slabs. This helps the noodles hold together inside the sandwich.

→ What's the best bread to use?

Choose sturdy bread like sourdough or thick sandwich slices, which can handle moist fillings and grill to crispy perfection.

→ Can I substitute the meat sauce?

Absolutely! Try marinara for a vegetarian version, or use your favorite prepared tomato sauce for convenience.

→ How do I prevent sogginess?

Melt butter with seasonings and brush on the outside; avoid overfilling with sauce, and grill over medium-low heat for even browning.

→ What cheese works best here?

Thin slices of mozzarella melt beautifully, but provolone or fontina make tasty alternatives for a twist on flavor.

→ Is this sandwich freezer-friendly?

It's best enjoyed fresh off the griddle. Assembled sandwiches can be refrigerated briefly before grilling but don't freeze well once cooked.