Recipe courtesy of Jason Paskewitz

Spaghetti Sandwich

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  • Level: Easy
  • Total: 31 min
  • Prep: 25 min
  • Cook: 6 min
  • Yield: 4 sandwiches
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For the Sauce:

4 cloves chopped garlic

1/4 teaspoon red pepper flakes

1/4 cup olive oil

2 (16-ounce) cans whole peeled Roma tomatoes

1/2 cup red wine

1 tablespoon sugar

For the Meatballs:

1 pound ground beef

2 eggs

1/4 cup grated Parmesan

1 tablespoon dried thyme

1 tablespoon dried oregano

Salt and freshly ground black pepper

For assembly:

1/4 pound unsalted butter

2 tablespoons garlic powder

2 tablespoons chopped garlic

Salt and freshly ground black pepper

2 loaves Italian bread

1 pound cooked spaghetti



8 basil leaves

1 cup shaved Parmesan cheese


  1. For the Sauce: Saute garlic and red pepper flakes in the olive oil at low heat until the garlic is translucent. Add tomatoes, red wine and sugar. Let simmer at low heat.
  2. For the Meatballs: Mix all ingredients very well in a stainless bowl. Hand roll meatballs into 1-ounce balls and place directly into the hot tomato sauce. Let sauce and meatballs simmer for 2 hours. Remove meatballs from the sauce and reserve on the side.
  3. For assembly: In a small saucepan, combine butter, garlic powder, chopped garlic and salt and pepper. Heat until butter is melted. Slice Italian bread lengthwise and remove any excess dough. Brush butter mixture evenly all over both sides of Italian bread. Alternate layers of spaghetti, sauce and meatballs throughout the bread. Top with basil leaves and Parmesan and close the sandwich. Grill the sandwich for 3 minutes on each side on either a griddle or a panini press. Slice the sandwich into whatever size portion you like.
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