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Imagine stuffing stringy angel hair pasta smothered in thick bolognese between two garlicky buttered slices with gooey mozzarella. This spaghetti sandwich takes two comfort classics and smooshes them together. When you can't decide between Italian food or a melty cheese sandwich, why not enjoy both at once?
I threw this together one night when my fridge was basically empty except for some leftover pasta and cheese. What started as a desperate dinner fix has turned into the #1 requested snack whenever my friends come over.
What You'll Need
- Slices of Italian bread: Go for the soft kind with a nice tender inside that'll get crispy but won't break your teeth when grilled
- Butter: Make sure it's soft so you can spread it easily for the best garlic bread base
- Basil leaves: They'll add a fresh kick that balances out all the rich stuff
- Garlic cloves: Freshly minced for that punch of flavor that makes real Italian garlic bread so good
- Parmesan cheese: Gives you a tasty crust on the outside while adding some nutty flavor
- Bolognese sauce: Brings meaty richness and keeps the pasta moist
- Angel hair pasta: This skinny pasta fits nicely in a sandwich without making it too bulky
- Fresh mozzarella: Creates that awesome cheese stretch and offers a mild creaminess against the hearty sauce
Simple Cooking Steps
- Whip up some garlic butter:
- Stir soft butter with chopped garlic and basil until it's all mixed up. This magic spread turns plain bread into something special. Make sure your butter isn't cold or you'll tear the bread when spreading.
- Boil your pasta:
- Cook angel hair in salty water but pull it out about 2 minutes early. It'll keep cooking in the hot sauce and while grilling. Drain it really well so your sandwich doesn't turn soggy.
- Mix up your filling:
- Toss hot drained pasta with your bolognese until all the strands are coated. The pasta will warm up the sauce. Don't stir too hard or you'll break up the noodles.
- Build your sandwich:
- Put one slice of garlic-buttered bread butter-side down, then layer cheese, pasta mix, more cheese, and top with the second buttered slice. We put cheese on both sides of the pasta on purpose to trap everything inside.
- Grill it up:
- Cook on medium-low with a lid on for about 5 minutes each side until it's golden and the cheese is all melty. Covering the pan helps the cheese get gooey while the outside gets crispy.
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Fresh mozzarella really makes this sandwich special. I once made it for my neighbor from Italy who said it was better than his grandma's grilled cheese! He couldn't stop talking about how the fresh mozzarella had that perfect stretchy pull that reminded him of growing up in Naples.
Choosing Your Pasta
Angel hair works great in this sandwich because it's thin and folds easily between bread. If you want to use other kinds, just break long pastas like spaghetti into smaller pieces before cooking. Small shapes like elbows or penne are awesome too because they catch extra sauce in their little nooks.
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Mix Up Your Sauces
Bolognese makes it meaty and rich, but don't stop there. Creamy alfredo with chicken chunks is super indulgent. Pesto mixed with a bit of cream cheese gives you bright herb flavor. Even basic marinara with extra garlic and pepper flakes makes a tasty veggie version. Just make sure whatever sauce you pick isn't too watery or you'll end up with soggy bread.
What to Eat With It
Balance this rich sandwich with a simple arugula salad with just lemon and olive oil dressing. For the full Italian-American experience, warm up some extra sauce on the side for dipping. In summer, this tastes amazing with a cold glass of Pinot Grigio or just some fizzy water with fresh basil and lemon.
Prep Ahead Ideas
You can get components ready up to two days before for quick assembly. Cook pasta, drain it well, and toss with a bit of olive oil so it doesn't stick together in the fridge. The garlic butter can be made a week ahead and kept cold. When you're hungry, just put it all together and grill for a fresh-made meal in minutes.
Common Questions
- → Can I use other types of pasta?
Sure, any skinny pasta like linguine works just fine, though the super thin angel hair gives you the best texture in your sandwich.
- → What can I substitute for fresh mozzarella?
Bags of shredded mozz or slices of provolone will give you that same gooey, stringy pull when melted.
- → How do I prevent the bread from burning?
Keep your heat on the lower side and make sure your pan is warmed up evenly. Putting a lid on helps the cheese get all melty before your bread turns black.
- → What other fillings can I add?
Try tossing in some cooked spinach or sautéed mushrooms, or sprinkle some basil or parsley inside for extra punch.
- → Can I make this vegetarian-friendly?
You bet, just swap in a meatless Bolognese made with lentils or one of those plant-based ground meat products instead.