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Spaghetti Sandwich

By: The Encyclopedia of Sandwiches Cookbook, By Susan Russo

This quick, cheap and easy Spaghetti Sandwich is "one magnificent carb bomb" as the cookbook it's featured from says. This is a great way to use leftovers from those spaghetti recipes you've been making up. Very fun!

Notes

Sliced bread is not recommended because the spaghetti slides out when you bite into the sandwich. Try adding meatballs or sausage (or both) or a good melting cheese, such as mozzarella or provolone.


There are no rules when it comes to making one—just follow your instincts.



 

Serves1

Ingredients

  • 1 (6-inch) hoagie roll or garlic bread roll
  • 1/2 cup reheated leftover spaghetti, with sauce
  • 1 tablespoon to 2 warm tomato sauce
  • a sprinkle of grated Parmesan cheese

Instructions

  1. Open roll. Add spaghetti. Top with tomato sauce and cheese.
     
  2. If desired, pop under broiler 1 to 2 minutes to lightly toast. Eat immediately.

 

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What a world we live in where we can have spaghetti between bread and call it a sandwich! 10/10 spaghetti, 7/10 sandwich

Spaghetti is a favorite in my house and I also make it often, at least once a week. I typically make it with meatballs and sometimes I end up with too much spaghetti. This sandwich is a great idea, especially to feed a hungry boy for lunch the next day. It would be our homemade variation of a meatball sub. A spaghetti and meatball sub.

I make spaghetti every weekend. I never thought that I could actually make a sandwich with leftover spaghetti! That looks weird but I think it's very tasteful. I don't know if my kids will like it but I'm definitely going to try this with my leftover spaghetti.

Try making this sandwich with thinly sliced, imported Romano or Parmesan cheeses or slices of imported Asiago piled on top, then run the sandwich "open-faced" under a broiler for a minute or so until the cheeses melt and begin to brown in spots. Remove from broiler, cap with 2nd slice of toast and eat. Use the imported cheeses because the flavor seems to be stronger than the "store brands". But a "home-grown" organic cheese would probably be just as flavorful.

I made spaghetti sandwiches all the time when I was younger. The trick to a fantastic spaghetti sandwich is to always toast the bread slices first and then spread them heavily with either margarine or butter. (Heavy as in dripping)Mix your spaghetti/meat/cheese/sauce all together if it isn't already mixed together.... and pile a huge spoonful on your first slice of buttered toast. Cover with top slice of buttered toast. Grab a fork and dig in. Grab lots of paper napkins, too!

Seriously?!?! This isn't a recipe, it's putting spaghetti on bread. A mentally retarded child could come up with this. You should be ashamed for wasting internet space.

It is a way of doing something different with leftovers. Kids love spaghetti sandwiches.. I am 63 years old and STILL make an occasional spaghetti sandwich. (Goes really great with a cup of coffee/tea or broth). I also like to experiment with different cheeses such as Cheddar, Swiss, Gouda, Asiago or Munster. My personal faves are Cheddar and Asiago, either together on such a sandwich or each used by itself. And don't forget to include a heavy dose of parmesan or romano. Sliced imported parmesan/romano brings this sandwich to a new high..

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