I just don’t know what to say about this, other than to beg you to make extra spaghetti and meat sauce next time just so you can make these sandwiches with the leftovers.
I’ve included my spaghetti recipe first, to make earlier in the week, with lots of leftovers for these sandwiches later on. Feel free to use any spaghetti and meat sauce recipe you like!
I’m kind of a terrible sleeper. Pregnancy has not helped at all. Planning a vacation has not helped either.
I find it’s at night that I think of all the important stuff.
“Must put shaving cream on the list.”
“Must remember to figure out a hotel for the night before our flight at 6 in the morning.”
“Did I take the roast out to thaw?”
“Forgot to make my lunch.”
“Can’t believe how many essays I have to mark tomorrow…”
And then last night, a telemarketer/phone scammer called at 10:30PM.
That’s a big deal for me. My family probably wouldn’t dare call after 9:30pm. I am the opposite of a night owl.
It didn’t make me very receptive of what she was trying to say, and the scam she was trying to get me to buy into, since she only got about 8 words into her spiel before I gave her my own.
Also at night, I’m often dreaming up random concoctions of food to experiment with for the blog. Which is actually important. It was when I was lying awake in bed that I thought up this idea, and I was so excited I ran downstairs to make a note for myself. I really need to keep a pen and paper beside my bed.
I thought to myself, “people eat garlic toast, and cheese, and spaghetti all together, so why wouldn’t it make sense to make it a grilled cheese?!” I also thought of all of the ways I had seen spaghetti used on Pinterest: spaghetti calzones, spaghetti and meatball pot pies, spaghetti tacos, spaghetti pie, spasagna — but never spaghetti grilled cheese. It seemed like a genius plan that I couldn’t ignore.
This sandwich is kind of unreal.
It’s everything you love about spaghetti and garlic toast but you get that crunchy, garlicky factor with every bite. Toasting both sides of the bread helps it stay crispy after you put the sauce on, while the spaghetti still stays nice and moist. And cheese. As much as your heart desires!
When I told my husband (obviously in the middle of the night the minute I thought of it), he thought it was a good enough idea. And I’d like to think the reason he doubted my culinary genius is because he was exhausted and not because he actually questions my food combinations.
But you better believe me, he was certainly not questioning my skills in the kitchen after supper tonight.
- 1 lb ground beef
- 1 onion, chopped
- 1 tsp salt
- ¼ tsp red pepper flakes
- 1 tsp dried basil
- 1 jar prepared pasta sauce or tomato sauce
- 1 28oz can diced tomatoes, drained but not squeezed dry
- 1 454g box spaghetti, broken in half
- Roughly 2-3 cups prepared spaghetti and meat sauce
- 4 tbsp butter
- ¾ tsp garlic powder
- 6 slices thick Italian bread (I used whole wheat)
- about 6 tbsp extra meat sauce or plain tomato sauce
- cheese, sliced or shredded, to cover top and bottom of sandwich (I used about 10-12 2" square slices)
- about 1½ cups prepared spaghetti and meat sauce
- In a large pan, cook beef, onion, salt, pepper flakes, and basil until meat is browned. Add in pasta sauce and tomatoes.
- Simmer over medium heat for 20-30 minutes until some of the liquid has evaporated and sauce is slightly thicker, stirring occasionally.
- Cook spaghetti according to package directions. Stir and serve together. *Reserve about 1 cup spaghetti and meat sauce mixture for each grilled cheese you wish to make later in the week. Don't worry -- there's lots!
- Combine butter and garlic powder. Butter both sides of all 6 slices of bread (I did the second side while they were on the griddle, but it's up to you what you think is easiest). Place bread on a large flat griddle preheated to about 300 degrees F (A large frying pan works, too, it's just not as easy to maneuver your sandwiches and won't hold as much).
- Cook the first side of the bread until golden brown. Flip.
- Divide half of the cheese between 3 slices of bread. Top each with 2-3 tbsp additional meat or pasta sauce. Top with about ½-1 cup spaghetti and meat sauce mixture and remaining cheese. Top with second piece of bread, making sure to put the already toasted side down.
- Flip sandwiches so that both sides get toasted. Cook 4-5 minutes until bread is toasted and cheese is melted, covering sandwiches with tin foil or griddle cover if necessary to melt the cheese.