Cheesy Spaghetti Sandwich

Spaghetti stuffed grilled cheese sounds wild but honestly it’s my go-to comfort meal here. I toss spaghetti with a quick homemade meat sauce, cram it between slices of super-buttered bread with plenty of mozzarella, and sear it until it’s oozy and crisp. If carbs on carbs make you happy, you’ve gotta try this fun mashup.

I first whipped these up on one of our Friday movie nights using what was left of last night’s spaghetti. Now my crew requests them—leftovers or not!

Delicious Ingredients

• Sturdy sandwich bread: like sourdough holds the filling nicely and doesn’t get soggy
• Mozzarella: thin pieces make for a nice melt and give that iconic cheese pull
• Garlic powder: brings out that extra punchy flavor; just grab one without random additives
• Italian seasoning: shortcut blend that packs on that herby punch fast
• Unsalted butter: top pick for rich flavor in the garlic spread—melt it and go for a good brand
• Dried spaghetti: classic pasta, just check for a firm cook time on the box
• Freshly grated Parmesan: gives a savory boost; grate it yourself if you can
• Fresh basil leaves: wakes everything up; snip some from your garden if you have it
• Water: smooths out the sauce; pure is best if you can swing it
• Salt: brings everything together—sea salt adds a little something extra
• Crushed tomatoes: pick ones with no added salt so you can flavor it your way
• Ground beef: lean is great so nothing gets greasy
• Garlic: smash up some fresh cloves for full-on aroma, skip the jar stuff
• Onion: dice up a sweet yellow onion for the best taste
• Olive oil: warm things up in the pan—spring for extra virgin if possible

Easy-To-Follow Steps

Serve:

Slice each sandwich in half and dig in while warm. Dip into that extra sauce you held back for even more yum.

Grill the Sandwiches:

Pop the sandwiches into a skillet over medium-low heat. Cover and let them crisp up until the cheese is melting and bread is golden. Flip gently, cover, and brown the other side. Do this for all your sandwiches.

Assemble the Sandwiches:

Cut the cooled spaghetti slab into four chunks. Lay down one bread slice (buttered side down), layer mozzarella, then a chunk of spaghetti, more mozzarella, and cap with another bread slice with buttery side facing up.

Butter the Bread:

Mix freshly melted butter with a sprinkle of garlic powder and Italian seasoning until smooth.

Shape the Spaghetti Slabs:

Lay parchment on a baking sheet, spread the saucy spaghetti into a big rectangle (about an inch thick). Let it cool so it doesn’t fall apart later.

Combine Pasta with Sauce:

Toss hot, drained spaghetti with that rich sauce right in the pot. Add lots of Parmesan as you go for extra flavor.

Boil the Pasta:

Bring a big pot of salted water to a big rolling boil, dump in the dry spaghetti, stir a couple times, and cook until tender, then drain well.

Finish and Set Aside Sauce:

Mix in those fresh basil leaves, turn off the heat, and scoop out half a cup of sauce to use for dipping later.

Simmer the Tomatoes:

Add the crushed tomatoes and about half a cup of water to the meat. Give it a taste, add more salt if needed, then let it bubble super gently with the lid on for at least an hour—stir it now and then for flavor magic.

Brown the Meat:

Toss ground beef into the pan and break it up as it cooks. Season with a bit of salt and cook until no pink shows anywhere.

Make the Sauce:

Warm olive oil in a big saucepan over medium. Drop in your diced onion and let it get soft and fragrant, about eight minutes. Stir in the garlic and keep things moving until it smells awesome.

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The best part for me is catching my kid’s surprised face after that first bite—as soon as they hit the pasta layer. It’s like my late-night grilled cheese nostalgia just got the most playful Italian upgrade.

Storage Tips

Let your sandwiches cool first, wrap them up in foil or wax paper, and stash in a freezer bag. They’ll be good in the fridge for two days or freeze for a month. When you’re ready to eat, warm them in the oven at 350 until the bread is crisp and the middle melts again.

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Swap Out Ingredients

Switch in ground turkey or Italian sausage if you want lighter or zestier flavors. Dried basil works if fresh is all out. Dairy-free mozzarella melts well if you need it dairy free. Any sturdy bread is fair game—as long as it stands up to all that filling.

Serving Ideas

This is awesome with a crisp salad and a bowl of extra marinara for dunking. Serve cut into quarters as party snacks, or pair with tomato soup for that cozy comfort vibe.

Fun Food Origins

Grilled cheese and spaghetti are total American comfort classics. This crazy combo pops up when you want pasta night and a killer sandwich at once. It uses up leftovers with a smile and puts a playful twist on weeknight dinners.

Recipe FAQs

→ How can I stop spaghetti from spilling out?

Let the spaghetti cool in a flat shape, then cut it into chunks. This keeps it together while grilling.

→ What bread should I use?

Pick a strong option like thick sandwich bread or sourdough. These hold up well with gooey fillings and toast nicely.

→ Can I use a different sauce?

Sure! Swap in marinara for a veggie-friendly version, or choose a store-bought tomato sauce if you're short on time.

→ How can I keep the sandwich from getting soggy?

Brush the outside with seasoned butter, stick to a modest amount of sauce, and grill on medium-low heat for even crispiness.

→ What other cheese options work here?

Mozzarella melts wonderfully, but you could also try provolone or fontina for a different flavor kick.

→ Is this good for freezing?

It's best fresh! Assembled sandwiches can sit in the fridge for a bit before grilling but don’t freeze well after cooking.