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.)
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.
Ground beef is cooked in a separate pan. Brown beef until cooked through and add to tomato sauce.
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.
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.
Remove cooled spaghetti from fridge and cut into “patties,” which are portioned into square pieces which should fit the square sourdough buns.
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.
Add garlic oil to pan on medium heat. Brown both sides of the spaghetti sandwich.
Finish the spaghetti in the oven set at 450ºF for approximately 6-8 minutes. Make sure the spaghetti is heated thoroughly before serving.