Spaghetti Melt
Check it out – spaghetti you can eat with your hands!
Sure it’s a bit of a carb load, but no more than pasta with a chunk of bread – which is pretty typical. I’ve just streamlined things and made for fewer dishes to wash. (Look ma, no forks!)
Actually, this open-faced spaghetti sandwich on toast is something W – who once insisted on bringing a zip-lock baggie of plain spaghetti to the park as a snack – invented. Crusty buttered bread used to mop up tomato sauce from the bottom of the bowl is like the very best part of spaghetti and meatballs. (Or one of them.) This just gets right to the point. Now that I mention it, I wish there were meatballs on top of this too. Open-faced spaghetti and meatballs.
To make it, toast some good, substantial, crusty bread and butter it. Load on cold leftover spaghetti, grate on some cheese, and pop it in the oven or run it under the broiler until it heats through and the cheese melts. Serve with something red. As good a reason as any to make extra spaghetti.
August 20 2012 12:18 am | one dish and pasta and sandwiches
Jan @ Family Bites on 20 Aug 2012 at 4:53 am #
That W is pretty darn smart!
Erica B. on 20 Aug 2012 at 11:15 am #
Love this!
Adrienne on 21 Aug 2012 at 6:20 am #
Hi Julie,
When my kids were younger we spent five months travelling through New Zealand. They were very delighted to find that “spaghetti on toast” was often on the menu in cafes and roadside stops (as I recall). They still have very fond memories of this!
Hope you enjoyed your time in Tofino. Sorry I missed you (we’re in Nunavut!).
A
JulieVR on 22 Aug 2012 at 11:32 am #
Hilarious – I had no idea this was an actual thing anywhere! Those New Zealanders have good taste! Sorry to have missed you too – I figured you were out of town. Next time!
Laurie from Burnaby on 22 Aug 2012 at 6:50 pm #
I grew up in New Zealand. We often had spaghetti on toast for breakfast, and my mother liked to put it in our sandwiches (not a favourite of mine)
rose on 15 Sep 2012 at 10:08 pm #
Ha, This is something I lived off when I was at SAIT, on my own for the first time. I’d do a pot of spaghetti sauce then have spaghetti on toast for the week after. Only difference is I melted ‘flappy’ cheese slices on top. Funny I’d forgotten all about that.