Spaghetti Grilled Cheese Recipe

Ash Tyrrell

Spaghetti Grilled Cheese Recipe

I just made this spaghetti grilled cheese, and I have to say, it’s a game-changer for leftovers. The idea of putting spaghetti inside a sandwich seemed a little wild at first, but it turned out to be one of the most incredible things I've ever tasted.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Ingredients Method Notes

Ingredients

2 slices soft Italian Bread - Using a soft squishy bread is key. It makes the sandwich easier to press down and eat, and it soaks up the garlic butter beautifully without becoming too hard.
1 tablespoon Butter - Use room temperature butter so it mixes easily with the garlic and herbs and spreads smoothly onto the bread without tearing it.
½ teaspoon Basil - Dried basil adds a classic Italian flavor that complements the garlic and tomato sauce. You can also use fresh basil if you have it on hand.
2 cloves Garlic - Finely mince the garlic to ensure its flavor is distributed evenly throughout the butter. This creates a fantastic garlic bread base for the sandwich.
1 tablespoon Finely Grated Parmesan - Freshly grated Parmesan will melt better and provide a richer nuttier flavor than pre-shredded varieties. It creates a wonderfully crispy crust on the bread.
½ cup Bolognese Sauce - A thick meaty bolognese sauce works best here. A thinner sauce will make the sandwich soggy, so opt for a robust sauce that clings to the pasta.
1 cup Angel Hair Pasta - Angel hair pasta is thin and cooks quickly making it a great choice. Its delicate strands are easier to manage inside the sandwich compared to thicker spaghetti.
6 slices Mozzarella Cheese - Fresh mozzarella provides that signature cheese pull and a mild creamy flavor that doesn't overpower the other ingredients. It also acts as a great "glue" to hold the spaghetti in place.

Method

First, create the flavorful garlic butter spread. In a small bowl, combine the room-temperature butter, minced garlic, and dried basil. Mix them together until you have a smooth, consistent paste. This will be the foundation of your garlic bread.
Spread this mixture evenly on one side of each slice of soft Italian bread. Then, sprinkle the finely grated Parmesan cheese over the buttered sides. Gently press the cheese into the butter to help it adhere during cooking.
Bring a pot of salted water to a rolling boil. Add the angel hair pasta and cook it according to the package directions until it is al dente. Once cooked, drain the pasta thoroughly to remove excess water, which helps prevent a soggy sandwich.
In a separate bowl, stir the cooked angel hair pasta into the bolognese sauce. Make sure every strand is coated well. Using a thick sauce is important here, as it will hold together better inside the grilled cheese.
Lay one slice of the prepared bread on a clean surface with the buttered side facing down. Arrange three slices of mozzarella cheese on top, covering the bread from edge to edge. This cheese layer will create a barrier to keep the spaghetti contained.
Spread the bolognese-covered angel hair evenly over the mozzarella. Top the pasta with the remaining three slices of mozzarella cheese. Place the second slice of bread on top, this time with the buttered side facing up.
Heat a skillet over medium-low heat. You don't need to add any oil or butter to the pan, as the butter on the bread is sufficient. Carefully place the assembled sandwich in the hot skillet and cover it with a lid.
The key to a perfect grilled cheese is cooking it low and slow. This allows the bread to become golden and crispy while giving the cheese ample time to melt completely. Cook for about 5-6 minutes on the first side. Carefully flip the sandwich with a spatula, cover the pan again, and cook for another 4-5 minutes until the second side is golden brown and the cheese is fully melted and gooey. Serve it immediately while it's hot.

Notes

Press It Down: I found that gently pressing the sandwich down with a spatula as it cooks helps the ingredients meld together. It also makes the sandwich a bit more compact and easier to handle when you're ready to eat.
Use Leftover Spaghetti: This recipe is truly at its best when you use day-old, refrigerated spaghetti. The cold pasta is firmer and holds its shape better, which I feel makes the sandwich less likely to fall apart.
Don't Skimp on the Cheese: The mozzarella isn't just for flavor; it's structural. I make sure to create a solid layer of cheese on both the top and bottom to act as a seal, keeping all that delicious spaghetti filling right where it belongs.
Let It Rest for a Minute: As tempting as it is to dive right in, I recommend letting the sandwich rest for a minute or two after taking it out of the pan. This gives the cheese a moment to set slightly, making the first cut and bite a little less messy.