Last weekend, my fridge looked like a patchwork quilt of leftovers. A small container of spaghetti sat on the top shelf, still rich with tomato sauce and specks of Parmesan from the night before.
It seemed a shame to just reheat it and repeat the same plate again. Outside, the rain tapped steadily on the kitchen window, and the air felt perfect for something warm and a little indulgent.
While the skillet warmed, the aroma of garlic butter began to fill the kitchen. My husband wandered in, drawn like a cartoon character following a scent trail. By the time I plated the first sandwich, the crust was a perfect golden brown, the mozzarella stretched in long ribbons, and the spaghetti inside was steaming and fragrant.
We ate them right there at the counter, no fancy setup just laughter, crispy bites, and a little extra sauce for dipping. That’s the magic of this Spaghetti Grilled Mozzarella Sandwich : it doesn’t feel like “leftovers,” it feels like a treat.
Short Description
A golden, crispy grilled sandwich stuffed with spaghetti, rich beef sauce, and layers of melty mozzarella. Perfect for turning yesterday’s pasta into a cozy, satisfying meal.
Key Ingredients
For the Beef Sauce & Spaghetti
- 8 oz (227 g) ground beef
- 28 oz (794 g) crushed tomatoes
- 1–2 tsp salt, to taste
- 1/2 cup (120 ml) water, as needed
- 1/4 cup (6 g) fresh basil, thinly sliced
- 2 oz (57 g) Parmesan cheese, freshly grated + extra for topping
- 8 oz (227 g) dried spaghetti
For the Garlic Butter
- 8 tbsp (113 g) unsalted butter, melted
- 2 tsp Italian seasoning
- 1 tsp garlic powder
For the Sandwich Assembly
- 16 thin slices mozzarella cheese
- 8 slices sturdy sandwich bread (sourdough works best)
Tools Needed
- Large saucepan
- Skillet or griddle
- Large pot
- Parchment-lined baking sheet
- Cutting board & sharp knife
- Spatula
Cooking Instructions
Step 1: Make the Beef Sauce
Heat a drizzle of olive oil in a large saucepan over medium heat. Add diced onion and cook until lightly golden, about 5 minutes. Stir in crushed garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it up with a spoon, and season with salt. Cook until browned.
Pour in crushed tomatoes and water, stir, and season again if needed. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1 hour, stirring occasionally. Stir in basil and remove from heat. Reserve 1/2 cup sauce for dipping.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente. Drain well, then toss with the tomato-beef sauce and Parmesan until evenly coated.
Step 3: Form the Spaghetti Slab
Line a baking sheet with parchment paper. Spread spaghetti mixture into a 1-inch (2.5 cm) thick rectangle. Sprinkle extra Parmesan over the top. Let it cool slightly so it holds its shape when cut.
Step 4: Make the Garlic Butter
In a small bowl, mix melted butter, Italian seasoning, and garlic powder until well combined.
Step 5: Assemble the Sandwiches
Cut spaghetti slab into 4 equal portions. Brush one slice of bread with garlic butter (butter-side down). Layer with 2 slices of mozzarella, 1 spaghetti slab, and 2 more slices of mozzarella. Top with another slice of bread and brush the top with garlic butter. Repeat with remaining portions.
Step 6: Grill the Sandwiches
Heat a skillet over medium-low heat. Place a sandwich in the skillet, cover, and cook until the bread is golden and crisp, about 3–4 minutes. Flip, cover again, and cook until the second side is golden and the cheese melts. Serve warm with reserved sauce for dipping.
Why You’ll Love This Recipe
– Turns leftovers into something exciting
– Crispy outside, cheesy inside
– Works as lunch, dinner, or party food
– Customizable with different cheeses or sauces
– Freezer-friendly spaghetti slabs for quick future meals
Mistakes to Avoid & Solutions
Mistake 1: Overcooking the spaghetti
Solution: Cook spaghetti just until al dente so it holds its shape inside the sandwich.
Mistake 2: Bread burning before cheese melts
Solution: Use medium-low heat and keep the skillet covered to allow the cheese to melt without burning the bread.
Mistake 3: Spaghetti slab falling apart
Solution: Let the spaghetti cool slightly before cutting so it stays firm.
Mistake 4: Too much sauce inside
Solution: Lightly coat the spaghetti; serve extra sauce on the side for dipping.
Mistake 5: Using thin bread
Solution: Choose sturdy slices like sourdough to prevent sogginess.
Serving and Pairing Suggestions
Serve with a light garden salad, vegetable soup, or roasted veggies for a balanced plate. Works great for casual dinners, game day snacks, or packed lunches (wrap in foil to keep warm). Pair with iced tea, sparkling water, or a robust red wine.
Storage and Reheating Tips
To store: Wrap cooled sandwiches tightly in foil and refrigerate up to 3 days.
To reheat: Warm in a 350°F (175°C) oven for 10–12 minutes, or in a skillet over low heat until hot and crispy.
To freeze spaghetti slabs: Freeze on a baking sheet, then store in an airtight bag for up to 2 months.
FAQs
1. Can I make this vegetarian?
Yes replace beef with sautéed mushrooms or lentils for a hearty texture.
2. Can I use gluten-free pasta and bread?
Absolutely, just cook pasta carefully to avoid it becoming mushy.
3. How do I keep the sandwich from getting soggy?
Use thick bread and pat spaghetti dry before assembling.
4. Can I prepare these ahead of time?
Yes assemble sandwiches, refrigerate, and grill just before serving.
5. What cheese works best besides mozzarella?
Provolone, fontina, or gouda add different flavor profiles and melt beautifully.
Tips & Tricks
– Press sandwiches gently with a spatula while cooking for extra crispness.
– Let spaghetti slab firm up in the fridge for 15 minutes before cutting for neater slices.
– Try mixing half mozzarella and half cheddar for a richer flavor.
Recipe Variations
Pesto Twist: Replace basil in the sauce with pesto and add a thin layer of pesto to the bread before grilling.
Spicy Kick: Add red pepper flakes to the sauce and use pepper jack cheese.
Veggie Packed: Add roasted zucchini, peppers, or spinach to the spaghetti mixture.
Mediterranean Style: Use feta and olives along with mozzarella for a briny, tangy bite.
Final Thoughts
Some recipes are born from careful planning, others from a happy accident in the kitchen. This sandwich belongs to the second group. The crispy bread, molten cheese, and hearty spaghetti filling create layers of flavor and texture in every bite.
It works for busy weeknights when you want comfort without fuss, or for lazy weekends when you have leftovers begging for a second life. If you’ve got a skillet, some bread, and last night’s pasta, you’re halfway to a warm, cheesy hug in sandwich form. And once you’ve tried it, you might just find yourself making extra spaghetti just to have an excuse to make it again.
Cheesy Spaghetti Grilled Mozzarella Sandwich
Print ThisIngredients
- 8 tbsp (113 g) unsalted butter, melted
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- For the Sandwich Assembly
- 16 thin slices mozzarella cheese
- 8 slices sturdy sandwich bread (sourdough works best)
Instructions
Step 1: Make the Beef Sauce
Heat olive oil in a saucepan over medium heat. Sauté onion until golden, then add garlic for 30 seconds. Add beef, season with salt, and cook until browned. Stir in crushed tomatoes and water, season if needed. Simmer covered for 1 hour, stirring occasionally. Add basil, remove from heat, and reserve 1/2 cup sauce for dipping.
Step 2: Cook the Spaghetti
Boil spaghetti in salted water until al dente. Drain and toss with sauce and Parmesan.
Step 3: Prepare the Spaghetti Slab
Spread spaghetti mixture on a parchment-lined baking sheet, about 1 inch thick. Sprinkle with Parmesan.
Step 4: Make the Garlic Butter
Mix melted butter with Italian seasoning and garlic powder.
Step 5: Assemble the Sandwiches
Cut spaghetti into 4 slabs. Layer bread (butter-side down), mozzarella, spaghetti slab, more mozzarella, and top bread. Brush top with butter. Repeat.
Step 6: Grill the Sandwiches
Cook in a skillet over medium-low, covered, until golden and cheese melts. Flip and repeat.
