Spaghetti Sandwich
This Spaghetti Sandwich layers tender noodles, tangy tomato sauce, gooey mozzarella, and crisp bread into a no-fuss, fusion cuisine delight you’ll crave any time of day.
Ingredients
- 8 ounces cooked spaghetti about half a standard box; leftover or fresh-cooked
- ½ cup marinara sauce homemade or your favorite jarred brand like Rao’s
- 4 thick slices country-style bread sourdough or Italian loaf
- 1 cup shredded mozzarella whole-milk for creaminess
- ¼ cup freshly grated Parmesan Parmigiano-Reggiano recommended
- 2 tablespoons unsalted butter room temperature (for grilling)
- 1 tablespoon olive oil extra-virgin for flavor
- 1 garlic clove minced adds a gentle kick
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh basil
- Pinch red pepper flakes optional, for a little heat
- Salt and pepper to taste
Instructions
- Toss cooked spaghetti with marinara, garlic, oregano, red pepper flakes, salt, and pepper until noodles are well coated. Let rest 2–3 minutes.
- Spread butter on one side of each bread slice. Heat a nonstick skillet, then drizzle in olive oil.
- Pile spaghetti mixture on bread slices, add mozzarella and Parmesan, top with remaining bread slices. Cook until golden and cheese is melted.
Notes
Cook spaghetti just shy of al dente for sandwich, use bread with a sturdy crust to avoid sogginess. Leftovers can be stored in the fridge and reheated in a skillet.
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