Friday, December 8, 2017

Spaghetti grilled cheese and not the Benzoyl Peroxide

From time to time when I make spaghetti I will toast bread and make a
sandwich with it. I also use Parmesan in it... Not Romano!!!
"Milk can be bleached with benzoyl peroxide or a mixture of benzoyl peroxide
with potassium alum, calcium sulfate, and magnesium carbonate but, in that case,
vitamin A must be added after treatment."

But really a spaghetti grilled cheese does sound better.
If you have spaghetti free it's not hard to improvise it.

~~~~~Spaghetti Grilled Cheese
I like carbs on my carbs. While this Spaghetti Grilled Cheese made with garlic bread might seem over the top, I think it is a fun way to repurpose leftovers.

It’s a classic Italian meal, turned into one incredible sandwich. Spaghetti with meaty bolognese sauce is sandwiched between layers of fresh mozzarella and Parmesan Garlic Bread. While it looks messy, the mozzarella perfectly contains the spaghetti. The sandwich won’t fall apart, but I do advise against wearing a white shirt.

The Parmesan Garlic Bread is a big upgrade to the buttered toast that is in typical grilled cheese sandwiches. The bread itself is soft and easy to bite into, but it has the perfect crispy, garlicy, cheesy, crust. It compliments the bolognese wonderfully, while the mild mozzarella melts into stringy soft deliciousness. The spaghettis is tossed in a beefy bolognese sauce and place between layers of mozzarella.

The key to this recipe is using soft Italian bread. You want it to be smooshy. (That’s a word, right?) The softer bread really soaks up the butter and garlic as the butter melts, and most importantly, the soft bread makes the sandwich much easier to eat. Spaghetti grilled cheese can be a bit tall, so it’s important to use soft bread so that you can smoosh it down to fit it in your mouth.
Before we jump to the recipe, I thought I would share some more fun food mash-up recipes!


2 slices soft Italian Bread
1 tablespoon Butter at room temp
1/2 teaspoon Basil
2 cloves Garlic
1 tablespoon Finely Grated Parmesan
1/2 cup
Bolognese Sauce
1 cup Angel Hair Pasta

In a small bowl, mix the garlic, basil, and butter together. Then spread this on one side of each slice of the soft Italian bread. Next spread 1/2 tablespoon of the finely grated Parmesan on buttered side of each slice of bread, lightly pressing it into the butter.

Bring a pot of salt water to a bowl, add the angel hair pasta, and cook until al dente, and drain.

Stir the cooked angel hair into 1/2 cup of the bolognese sauce.

Lay a piece of the buttered garlic bread down, buttered side facing down. Top with 3 slices of the fresh mozzarella, arranging it so it covers the bread. Spread the bolognese covered angel hair over the mozzarella, and top with another layer of mozzarella. Add the second slice of bread on top, buttered side facing up.

Heat a skillet over medium-low heat and add the sandwich and cover the skillet. There is no need to grease the pan. The key here is to go low and slow with heat, and not to move the sandwich. After 5-6 minutes the first side of the sandwich should be golden brown, carefully flip the sandwich, and cover the pan again. Toast the second side of the sandwich and serve immediately.