Spag bol toastie
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