Spaghetti with Grilled Cheese and Garlic Bread Fusion (Print version)
Saucy spaghetti tucked into garlic butter bread with mozzarella, provolone, and parmesan, then toasted until crisp and melty.
# Ingredients:
For the spaghetti filling
01 -
8 oz (225 g) cooked spaghetti, leftover or freshly cooked
02 -
1 cup (240 ml) thick marinara sauce
03 -
1/4 teaspoon Italian seasoning
04 -
1/8 teaspoon red pepper flakes, optional
For the garlic bread grilled cheese
05 -
8 slices Texas toast or thick Italian bread
06 -
4 tablespoons (56 g) unsalted butter, softened
07 -
2 cloves garlic, finely minced
08 -
2 tablespoons grated parmesan cheese
09 -
1 tablespoon chopped fresh parsley
10 -
1/4 teaspoon kosher salt
11 -
1 1/2 cups (170 g) shredded low-moisture mozzarella
12 -
4 slices provolone cheese
# Instructions:
01 -
Combine the cooked spaghetti, marinara, Italian seasoning, and red pepper flakes in a small pan. Warm over medium heat for 2-3 minutes until the sauce clings to the noodles. Remove from the heat.
02 -
Stir the softened butter, garlic, parmesan, parsley, and salt in a bowl until evenly combined.
03 -
Spread garlic butter on one side of each bread slice. Place 4 slices butter side down, then layer with mozzarella, a compact scoop of spaghetti, provolone, and the remaining bread slices butter side up.
04 -
Heat a large skillet or griddle over medium heat. Add the sandwiches and cook for 3-4 minutes until the bottoms are golden and crisp.
05 -
Flip carefully and cook for another 3-4 minutes until the second side is golden and the cheese is melted. Lower the heat if the bread browns too quickly.
06 -
Move the sandwiches to a board and rest for 1 minute. Slice in half and serve hot while the cheese is still stretchy.
# Good to know:
01 -
Best with leftover spaghetti because the sauce is thicker and easier to sandwich.
02 -
Use medium heat so the bread crisps while the cheese melts.