Spag bol toastie

Olive - - COOK -

35 MIN­UTES | MAKES 4 | EASY

We can’t think of a bet­ter, more de­li­cious way to use up left-over bolog­nese sauce. spaghetti

100g bolog­nese sauce

300g, warmed Tabasco a few dashes (op­tional) sour

dough bread 8 slices but­ter

50g, soft­ened parme­san

25g, finely grated moz­zarella

125g ball, cut into 1cm cubes

• 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.

• 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.

• 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.

PER SERV­ING 662 KCALS | FAT 21.7G SATURATES 12.7G | CARBS 87.6G | SUG­ARS 8.2G FI­BRE 5.3G | PRO­TEIN 26.5G | SALT 3.2G

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