Recipe Mini Spaghetti Sandwiches

mjd

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Morning Glory, I'm not sure if this goes here or in pastas.


Mini Spaghetti Sandwiches

spaghetti-sandwich.jpg


Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: Serves 12
Source: Cheesy Spaghetti Sliders

Ingredients

FOR THE SPAGHETTI:

8 ounces spaghetti
1/2 pound ground beef
½ medium onion chopped
2 cloves garlic minced
½ teaspoon red pepper flakes
1 3/4 cups spaghetti sauce plus more for dipping

FOR ASSEMBLY:

12 Hawaiian rolls (Recipe - King's Hawaiian Bread)
½ cup shredded Parmesan
6 slices mozzarella cheese
FOR THE TOPPING:
½ cup butter melted
2 cloves garlic minced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
Parsley for garnish

Directions

FOR THE SPAGHETTI:

Bring a large pot of water to a boil. Add the spaghetti and cook for one minute less than the package directions state. Drain well.
While the pasta is cooking, heat a large skillet over medium heat. Add the beef and onion to the skillet and cook until browned, crumbling the meat as it cooks.

Add the garlic and red pepper flakes and cook for 30 seconds.

Add the spaghetti sauce and stir to coat. Stir the drained pasta into the spaghetti sauce and use a sharp spatula or meat chopper to break the noodles into bite-sized pieces.

TO ASSEMBLE:

Preheat oven to 350 degrees.


Slice the rolls in half and arrange in a 9×13 baking dish.

Spoon the spaghetti over the bottom of each slider. Sprinkle with the Parmesan and arrange the cheese slices so that they are fully covering all of the sandwiches.

Place top half of the roll on each sandwich.

FOR THE TOPPING:

Stir together the butter, garlic, garlic powder, onion powder, and salt until well combined.

Brush over the tops of the rolls.

TO BAKE:

Cover the dish with foil and bake for 15 minutes.

Remove the foil and bake for 10 minutes more.

Sprinkle with parsley before serving.
 

TastyReuben

Nosh 'n' Splosh
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Location
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Spaghetti sandwiches are a big, big thing here, but we make and eat them while we're eating a plate of spaghetti.

One piece of supermarket white bread, the softer the better, because you don't want it to tear, and a couple of tablespoons of butter, then a big-azz forkful of spaghetti (and sauce, of course) dumped in there.

Fold it over, give it a second for the hot spaghetti to melt the butter, then it's Yum City (which is bigger and better than dinky old Flavortown).
 

mjd

Veteran
Joined
4 Sep 2020
Local time
6:30 PM
Messages
2,936
Location
Chicago, IL - Midwest USA
Spaghetti sandwiches are a big, big thing here, but we make and eat them while we're eating a plate of spaghetti.

One piece of supermarket white bread, the softer the better, because you don't want it to tear, and a couple of tablespoons of butter, then a big-azz forkful of spaghetti (and sauce, of course) dumped in there.

Fold it over, give it a second for the hot spaghetti to melt the butter, then it's Yum City (which is bigger and better than dinky old Flavortown).
Yep, that's how we rock it in Chicago too! Yum!
 
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