I like carbs on my carbs. While this Spaghetti Grilled Cheese made with garlic bread might seem over the top, I think it is a fun way to repurpose leftovers.
It’s a classic Italian meal, turned into one incredible sandwich. Spaghetti with meaty bolognese sauce is sandwiched between layers of fresh mozzarella and Parmesan Garlic Bread. While it looks messy, the mozzarella perfectly contains the spaghetti.
The Parmesan Garlic Bread is a big upgrade to the buttered toast that is in typical grilled cheeses. The bread itself is soft and easy to bite into, but it has the perfect crispy, garlicy, cheesy, crust. It compliments the bolognese wonderfully, while the mild mozzarella melts into stringy soft deliciousness.
- 2 slices soft Italian Bread
- 1 tablespoon Butter at room temp
- ½ teaspoon Basil
- 2 cloves Garlic
- 1 tablespoon Finely Grated Parmesan
- ½ cup
- Bolognese Sauce
- 1 cup Angel Hair Pasta
- In a small bowl, mix the garlic, basil, and butter together. Then spread this on one side of each slice of the soft Italian bread. Next spread ½ tablespoon of the finely grated Parmesan on buttered side of each slice of bread, lightly pressing it into the butter.
- Bring a pot of salt water to a bowl, add the angel hair pasta, and cook until al dente, and drain.
- Stir the cooked angel hair into ½ cup of the bolognese sauce.
- Lay a piece of the buttered garlic bread down, buttered side facing down. Top with 3 slices of the fresh mozzarella, arranging it so it covers the bread. Spread the bolognese covered angel hair over the mozzarella, and top with another layer of mozzarella. Add the second slice of bread on top, buttered side facing up.
- Heat a skillet over medium-low heat and add the sandwich and cover the skillet. There is no need to grease the pan. The key here is to go low and slow with heat, and not to move the sandwich. After 5-6 minutes the first side of the sandwich should be golden brown, carefully flip the sandwich, and cover the pan again. Toast the second side of the sandwich and serve immediately.