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Make this comforting spag bol toastie, then check out our classic spaghetti bolognese and vegetarian bolognese.

Ingredients

  • 100g spaghetti
  • 300g bolognese sauce, warmed
  • a few dashes Tabasco, (optional)
  • 8 slices sourdough bread
  • 50g butter, softened
  • 25g parmesan, finely grated
  • 125g ball mozzarella, cut into 1cm cubes

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.

Check out our best toastie recipes

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