Mouthwatering Spaghetti Grilled Cheese

This angel hair grilled cheese sandwich takes comfort eating to a whole new dimension by cramming thin pasta coated in hearty bolognese between two slices of garlicky buttered bread with stretchy mozzarella. It's the ideal fix when you're torn between wanting Italian food and a melty grilled cheese all at once.

I whipped this up one night when my fridge was practically empty except for some leftover spaghetti and cheese. What began as a desperate dinner solution has turned into one of the most requested treats among friends who drop by.

Ingredients

• Italian bread slices: Go for soft Italian bread that has a tender inside that'll get nice and crispy without turning too hard when cooked
• Butter: Make sure it's softened so it spreads easily and creates the best garlic bread foundation
• Fresh basil: Gives bright herby flavor that balances out the rich cheese and sauce
• Garlic cloves: Freshly minced garlic gives the butter that aromatic kick that makes great Italian garlic bread
• Parmesan cheese: Makes a tasty crust on the outside of the bread while adding a nutty flavor
• Bolognese sauce: Brings meaty richness and juiciness to the pasta filling
• Angel hair pasta: This skinny pasta fits perfectly in a sandwich without making it too bulky
• Fresh mozzarella: Gives you that amazing cheese pull while offering a smooth creamy contrast to the tangy sauce

Easy Cooking Guide

Mix up your garlic butter:

Blend softened butter with finely chopped fresh garlic and basil until they're fully mixed. This flavorful spread turns plain bread into amazing garlic bread. Your butter needs to be really soft so it goes on smoothly without ripping the bread.

Boil your pasta:

Cook angel hair in very salty water until it's just a bit firm, about 2 minutes less than what the box says. The pasta will keep cooking a little when it's mixed with hot sauce and during grilling, so slightly underdone works best. Drain it well so your sandwich doesn't get mushy.

Get your filling ready:

Mix the hot drained pasta with bolognese, making sure every noodle gets coated. The warm pasta will heat up the sauce to just the right consistency. Stir gently so you don't break up the pasta while getting the sauce everywhere.

Build your sandwich:

Put one slice of garlic buttered bread butter-side down and add mozzarella, then pasta mix, then more mozzarella before putting on the second buttered bread slice. The way you layer the cheese matters. Putting it both under and over the pasta creates a sealed pocket that keeps the filling from falling out.

Grill it just right:

Cook your sandwich over medium-low heat with a lid on for 5 minutes on each side until it's golden and the cheese has totally melted. Using a lid makes it like a mini oven, so the cheese gets all gooey while the outside gets perfectly crispy.

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The fresh mozzarella really makes this sandwich special. I once made it for my Italian neighbor who said it was better than his grandma's grilled cheese. He especially loved how the fresh mozzarella gave that stretchy cheese pull that reminded him of growing up in Naples.

Choosing The Right Pasta

Angel hair works great in this sandwich because it's so thin and folds easily between bread slices. If you want to use other pasta types, try breaking longer ones like spaghetti or fettuccine into smaller pieces before cooking. Smaller shapes such as elbow macaroni or penne are good too since they catch extra sauce in their nooks and crannies.

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Try Different Sauces

While classic bolognese makes a meaty, filling version, this sandwich works with tons of different sauces. Creamy alfredo with chunks of grilled chicken makes it super rich. Pesto mixed with a bit of cream cheese gives bright, fresh flavors. Even basic marinara with extra garlic and red pepper flakes makes a tasty vegetarian option. Just make sure your sauce isn't too runny or your sandwich will get soggy.

What To Eat With It

Enjoy this rich sandwich with a simple arugula salad dressed with lemon juice and olive oil to balance out the heaviness. For a full Italian-American meal, serve it with a small cup of warm sauce on the side for dipping. In summertime, this sandwich tastes amazing with a cold glass of Pinot Grigio or some fizzy water with fresh basil and lemon.

Make Ahead Options

You can prep the parts separately up to two days ahead for quick assembly. Cook your pasta, drain it well, and toss with a splash of olive oil to stop it sticking, then store it in the fridge in a sealed container. The garlic butter can be made up to a week ahead and kept in the fridge. When you're hungry, just put it all together and grill for a fresh homemade meal in minutes.

Common Questions

→ Can I use other types of pasta?

Sure thing, any skinny pasta works fine - spaghetti, linguine, or whatever you've got, though angel hair gives you the nicest texture in your sandwich.

→ What can I substitute for fresh mozzarella?

Bagged shredded mozzarella works great too, or grab some provolone if you want that same gooey pull when you bite in.

→ How do I prevent the bread from burning?

Keep your heat on the lower side and make sure your pan heats up evenly before starting. Putting a lid on helps your cheese melt faster so your bread won't get too dark.

→ What other fillings can I add?

Throw in some cooked spinach or sautéed mushrooms if you want. A sprinkle of fresh herbs like parsley or oregano can really wake up the flavors too.

→ Can I make this vegetarian-friendly?

Absolutely! Just swap in a meatless Bolognese made with lentils or any plant-based ground meat you like.