Spaghetti Grilled Cheese Recipe
Spaghetti Grilled Cheese combines buttery, crispy bread with gooey melted cheese and warm, saucy spaghetti for the ultimate comfort food mashup. The first time I made Spaghetti Grilled Cheese, I wasn’t quite sure how it would turn out, but it blew me away! Imagine taking the comforting taste of spaghetti with melty cheese and transforming it into a handheld, crispy sandwich.
Ingredients
- 4 large slices of Italian bread or 6 smaller slices
- 4 tablespoons salted butter softened
- ½ teaspoon garlic powder
- 1½ cups warmed leftover spaghetti with meat sauce
- 4 ounces shredded mozzarella cheese
- 4 slices provolone cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Start by combining your garlic powder with softened butter. Generously spread the mixture over one side of each bread slice. This will give you that beautiful golden crust with a garlicky kick.
- Take some freshly grated Parmesan cheese and press it lightly into the buttered side of the bread. Not only does this add extra flavor, but it also crisps up wonderfully when toasted.
- On the unbuttered side of the bread, layer your shredded mozzarella cheese, a hearty scoop of warmed-up spaghetti, and a slice of provolone cheese. Top it off with another bread slice, buttered side out. The cheese acts like glue, holding everything together when melted.
- Heat a non-stick skillet over medium heat and place your sandwich in the pan. Cook for about 3 minutes on each side, or until the bread is golden and crispy. To ensure the cheese melts fully, cover the skillet with a lid for part of the cooking time.
- Once your sandwich is cooked to perfection, remove it from the pan, slice it in half, and serve it immediately! The gooey cheese pull is half the fun, so don’t wait too long.
Notes
- Use Freshly Grated Cheese: Pre-shredded cheese doesn’t melt as smoothly—grate your own for the best texture.
- Warm Your Spaghetti First: Heating the spaghetti ensures it blends well with the melted cheese.
- Get Extra Crispy Bread: Spread garlic butter to the edges for a golden, buttery crunch.