Leftover Bolognese Sandwich
This Bolognese Sandwich is easy, super cheesy, and a great way to use up leftover bolognese when you are tired of pasta. You only need 4 simple ingredients to make this sandwich and it takes less than 10 minutes.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Diet: Low Salt
Servings: 1 people
- ½ cup leftover bolognese
- 2 tablespoons unsalted butter softened
- 2 medium slices thick cut sourdough bread*
- 2 slices provolone cheese
- 2 slices mozzarella cheese
Warm up the leftover bolognese on the stove over medium low or in the microwave in 30 second intervals, stirring occasionally. Do not add any liquid to the sauce. It is best if it dries out a little.
Butter one side of each slice of bread.
Heat a nonstick pan over medium low heat. Place one slice of bread into the pan buttered side down.
Place 2 slices of cheese on the bread in the pan, breaking if needed to fit. Add the bolognese on top of the cheese.
Repeat with the rest of the cheese on top of the bolognese.
Finally, place the other slice of bread on top of the cheese. Grill for a few minutes or until golden.
Flip the sandwich and grill the other side. Cover with a lid if needed to melt the cheese.
Sourdough Bread: Sourdough bread is one of my favorites for grilled sandwiches, but you can use whatever you have on hand, even regular white sandwich bread. Thick cut bread holds up better for this hearty sandwich.
Cheese: I like to use a combination of cheeses, but since this recipe is all about using leftovers, use any white cheese you have in your fridge. Swiss is a great option too!
Butter the bread generously. This makes the bread super moist and flavorful. It also helps the bread get golden and toasted on the outside.
The bolognese should dry out a tad. Usually when reheating bolognese, I recommend adding a splash of pasta water to loosen the sauce because it can dry out in the refrigerator. You do not want to do this for the bolognese sandwich. A drier sauce prevents the bread from getting soggy.
Do not use too much bolognese. I found a ½ cup was the perfect amount for the size of bread I used. Too much bolognese will make the sandwich soggy and difficult to eat.
Go heavy on the cheese. Four slices is the perfect amount of cheese. Don’t skimp.
Cook the sandwich low and slow. I like to grill sandwiches on low to medium low heat so that the cheese has plenty of time to melt, but the bread does not burn. If the bread has already browned, but the cheese hasn’t melted, turn the heat down as low as possible and cover the pan. The steam that builds up will help melt the cheese faster.
Add pesto: Spread a little basil pesto on the inside of each slice of bread. This adds so much flavor.
Garlic butter: Using a garlic press, press one clove of garlic into the butter. Mash together with a fork and use this on the outside of the bread
Calories: 1153kcal | Carbohydrates: 69g | Protein: 57g | Fat: 72g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 215mg | Sodium: 1484mg | Fiber: 3g | Sugar: 7g