Spaghetti jaffle
Spaghetti jaffle, from above
VegAustralia and New Zealand

Spaghetti jaffle

Tomato spaghetti and cheese sealed in a toasted sandwich. Lava hot, deeply nostalgic.

20 minTime
18 gProtein each
mildSpice
The jaffle iron2 chapters · 1 min read

Make it your way

Grandma's wayToasted sealed sandwich filled with tomato spaghetti and cheese.
The original
483kcalsame
18 gproteinsame
4 gfibresame
20minutessame

Spaghetti jaffle.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
White bread8 slices
Butter2 tbsp, soft
Pastaspaghetti, cooked soft, or 1 tin spaghetti in tomato sauce
Tomato puree¾ cup
Sugar1 tsp
Salta pinch
Cheddar cheese1 cup, grated

Method

4 steps
  1. 1Cook the spaghetti until soft, then simmer with tomato puree, sugar and salt until thick and saucy.
  2. 2Butter the outsides of the bread.
  3. 3Fill each sandwich with spaghetti and cheese, then seal in a jaffle iron or sandwich press, or press in a pan with a heavy lid.
  4. 4Cook 3 to 4 minutes until golden. Rest 1 minute before biting.
Serve it like this

Cut in half diagonally to show the filling and serve hot with a warning. Tomato soup alongside.

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Make it a meal

What goes with Spaghetti jaffle: a bread or rice, a side, something to drink and something sweet.

On the side Indian style tomato soup40 min
On the side Roast pumpkin salad45 min
To drink Babyccino3 min
To drink Flat white5 min
Something sweet Hedgehog slice25 min
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