Spaghetti Sandwich
Creamy noodles, tangy sauce, and melted cheese tucked into warm, toasty bread - a cozy Italian sandwich with a fun fusion twist.
Ingredients
- 8 oz cooked spaghetti day-old works great
- 1 cup marinara sauce
- 1 tbsp extra-virgin olive oil to toss with spaghetti
- ¼ tsp red pepper flakes optional, for a little heat
- 4 slices ciabatta or sourdough about 1" thick; day-old is best
- ½ cup shredded part-skim mozzarella or provolone
- 4 cooked meatballs halved (sub grilled chicken strips or plant-based balls)
- Handful fresh basil leaves torn
- Salt and black pepper to taste
- 1 tbsp butter or vegan spread for grilling
Instructions
- In a saucepan over low heat, stir spaghetti and marinara sauce until coated. Add water if too thick.
- Spread butter on one side of each slice.
- Place buttered bread slices down, add spaghetti, meatballs, and mozzarella.
- Use a panini press or skillet to cook sandwiches.
- Cook until golden and sizzling, then let sit for 2 minutes.
- Cut and garnish with basil leaves and black pepper.
Notes
Toss spaghetti with olive oil to prevent sticking; Use day-old bread for better texture. Leftover sauced spaghetti can be stored for up to 3 days in the fridge.
Nutrition
Calories: 450kcal
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