Spaghetti Sandwich
If not easy to make, then just simply delicious. Being Italian spaghetti is a main food group. I have done spaghetti just about every different way and the spaghetti sandwich is a great way to finish off that leftover spaghetti.
If not easy to make, then just simply delicious. Being Italian spaghetti is a main food group. I have done spaghetti just about every different way and the spaghetti sandwich is a great way to finish off that leftover spaghetti.
- Carbohydrate 29.0534357168376 g
- Cholesterol 23.7160714440555 mg
- Fat 10.6589892913672 g
- Fiber 1.87200002160683 g
- Protein 7.91762500402882 g
- Saturated Fat 5.88703428909773 g
- Serving Size 1 1 Serving (84g)
- Sodium 483.080000159555 mg
- Sugar 27.1814356952308 g
- Trans Fat 0.860675000433806 g
- Calories 245 calories
Step-by-step
- First take the bottle of Italian red wine and drink it with your buddies.
- Turn on the dubstep techno music and give me 12 fist pumps for this awesome recipe I just put on bigoven.com.
- Now we a gona take the slices of Italian bread and toast them in the toaster.
- Next while they be toasting, prep the spaghetti and meatballs by sprinkling them generously with parmesan cheese.
- Next place the bowl in the microwave for 2 1/2 minutes.
- When bread has finished toasting, lather with butter, and put as many jalapeños your little heart desires on each slice.
- With a spoon, dump equal portions of spaghetti on to the buttered bread.
- Combine slices of bread and wa-la you have a tasty authentic Spagetti Sandwich!
Toast the Italian bread slices until golden brown and rigid enough to support a heavy, moist filling without dissolving into mush. Controlling moisture is the primary technical challenge when sandwiching starches. Buttering the toasted bread immediately creates a hydrophobic barrier between the crumb and the saucy pasta. Microwave the spaghetti and meatballs for exactly two and a half minutes to ensure the core temperature reaches serving safety without boiling the sauce down into a bitter paste. Parmesan cheese acts as a structural binder as it melts, holding the loose strands of pasta together against the bread.
Balance the heavy carbohydrates and dairy fats by serving this dish alongside a crisp, highly acidic green salad dressed simply in red wine vinegar and extra virgin olive oil. The sharp acid cuts through the richness of the melted cheese and butter. Pickled vegetables or raw radishes also provide necessary textural contrast.
Evaluate doneness visually by observing the cheese pull and ensuring the interior of the pasta is thoroughly hot throughout. If the bread darkens past a deep golden hue before the butter absorbs fully, lower the toaster heat setting on subsequent batches.
Swap the jalapenos for pickled pepperoncini if a milder heat profile is preferred. Maintain the ratio of one part cheese to two parts pasta to preserve structural integrity.
