Grilled Spaghetti Sandwich Recipes

GRILLED SPAGHETTI SANDWICH

Steps:

• Melt butter with garlic powder in a large skillet.
• Cut a slice of the crust off the top and bottom of each hoagie roll. Brush the cut sides with some of the garlic-flavored butter.
• Split the rolls and line the insides with mozzarella cheese slices. Mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture.
• Grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.

SPAGHETTI SANDWICH

Steps:

• Prepare pasta according to package directions.
• Make your spaghetti sauce, you can make homemade or just use jarred with hamburger (our homemade is linked).
• In a bowl stir together softened butter, minced garlic, garlic powder and Italian seasoning.In a large pan heat on low heat, spread some of your butter on one side of your Texas toast and place in pan.
• Place one slice of mozzarella cheese on top then add a little bit of spaghetti, top with some spaghetti sauce then another slice of mozzarella cheese.
• Finally add your other slice of texas toast and spread with a little more butter.
• Cover your pan with a lid and let grill slowly, we do this to make sure the cheese melts and it browns well.
• Flip your sandwich and repeat.
• Remove from pan and let sit for a few minutes to let cheese really melt and then slice in half if desired.

GRILLED SPAGHETTI

Steps:

• Preheat a grill on medium-high heat.
• Bring a large pot of salted water to a boil, cook pasta about half way according to package instructions. Drain the pasta and toss lightly with olive oil. Using a grill grate, grill the pasta over medium-high heat for about 3 to 4 minutes.
• Transfer the grilled pasta to a serving platter and spoon BBQ Gravy over the top. Place meatballs over the top and around the perimeter of the platter and top with more Gravy. Sprinkle with the sliced scallions and grated Parmesan.
• Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms.
• While the BBQ gravy is simmering, make the meatballs.
• In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
• Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti.