Spag bol toastie
- Preparation and cooking time
- Total time
- Easy
- Makes 4
Skip to ingredients
- 100g spaghetti
- 300g bolognese saucewarmed
- a few dashes Tabasco(optional)
- 8 slices sourdough bread
- 50g buttersoftened
- 25g parmesanfinely grated
- 125g ball mozzarellacut into 1cm cubes
Nutrition: per serving
- kcal662
- fat21.7g
- saturates12.7g
- carbs87.6g
- sugars8.2g
- fibre5.3g
- protein26.5g
- salt3.2g
Method
step 1
Cook the spaghetti in boiling salted water following pack instructions, then drain well and tip into a bowl. Use scissors to snip into roughly 4cm pieces. Tip the bolognese sauce into the bowl with the Tabasco, if using, then season and mix well.
step 2
Put the slices of bread onto a chopping board and butter the outsides really well. Finely grate the parmesan all over the buttered side of each slice, patting to coat. Divide the spag bol between 4 of the slices of bread, then scatter over the cubes of mozzarella. Top each one with a remaining slice of bread so that you have 4 sandwiches.
step 3
Heat a large non-stick frying pan over a medium heat. Cook the sandwiches, 2 at a time, for 3-4 minutes on each side or until golden and crispy, and the mozzarella has melted. Put into a low oven to keep warm while you fry the rest.
