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Spaghetti Grilled Cheese Sandwich

Yields
4 servings

It starts with beautifully toasted sourdough bread, coated in garlic oil, that envelops saucy spaghetti and gooey mozzarella cheese in such a quantity that allows you to execute your own Insta-worthy cheese pull when separating each half. (Courtesy of Minh Pham, Burnt Crumbs.)

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ingredients

4
cloves garlic, minced
1
tbsp pepper
1
tbsp chili flakes
30
ounce canned tomato sauce
1
bunch basil leaf
1
lb(s) Angus Beef, ground
Salt, to taste
1
lb(s) dried spaghetti noodles
1
lb(s) mozzarella cheese, shredded
Marinara sauce, to taste
8
slice mozzarella cheese
8
slice sourdough bread
¼
cup garlic oil
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directions

Step 1

Heat up oil in a pan and add garlic and pepper. Add in the chili flakes and cook for a minute. Add the canned tomatoes and simmer for 2 hours. Add 1 bunch of basil in for the last 30 mins of the simmer.

Step 2

Ground beef is cooked in a separate pan. Brown beef until cooked through and add to tomato sauce.

Step 3

Cook the noodles in boiling water for 4 minutes (purposely undercooked). Add the cooked spaghetti noodles to the tomato and meat sauce, along with 1/2 of the shredded mozzarella.

Step 4

Lay the spaghetti onto a sheet tray. The spaghetti should be about 1 inch thick. Sprinkle the remaining 1/2 of the shredded mozzarella on top of the spaghetti. Cool spaghetti in fridge overnight.

Step 5

Remove cooled spaghetti from fridge and cut into “patties,” which are portioned into square pieces which should fit the square sourdough buns.

Step 6

The spaghetti patties are put onto a tray and put 1 additional slice of mozzarella cheese on each side. It is all sandwiched between two pieces of fresh sourdough.

Step 7

Add garlic oil to pan on medium heat. Brown both sides of the spaghetti sandwich.

Step 8

Finish the spaghetti in the oven set at 450ºF for approximately 6-8 minutes. Make sure the spaghetti is heated thoroughly before serving.

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