This sandwich has been titled Spaghetti On a Bun Minus Spaghetti thanks to my friend and housemate Satpreet, who I should add never actually ate or even saw the sandwich in question.
Spaghetti has always been one of those things I never liked (like french fries) that people don’t seem to understand. I myself get confused when I see a big plate of tender spaghetti in a thick tomato sauce being carried passed by a waiter or waitress at Olive Garden. On certain occasions in my life I have eaten spaghetti prepared for many dozens of people, meaning it was most-likely baked in a casserole dish. Somehow baking in a casserole dish always makes it taste amazing. Also, I’m sure there’s more butter and refined flour. The more people you’re serving, the more butter per serving (that’s how it works, right?). But for some reason every time we had spaghetti at home I would think this time I’ll like it. I would try to eat it the small portion in front of me, but never quite get there. It always seemed to end up on my Dad’s plate. The sauce was always the best part. As it’s kind of
strange difficult to eat sauce without anything underneath (never stopped me, actually), I began using tomato sauce on other things, like cauliflower and mushrooms and bread.
Last semester I sliced bread at a cafeteria every Friday morning. Fresh-baked submarines, rolls sprinkled with asiago cheese, onion buns, and ciabatta. After cutting 50 little ciabatta buns every week at a cafeteria where I don’t have a meal plan, I decided something must be done. The next grocery trip to Meijer I bought a whole loaf of ciabatta bread!
And this is one of the several ways I ate it.
Sauté in a small sauce pan whatever vegetables you want on your sandwich in either olive oil or butter (I prefer olive oil because of the taste, but it also helps absorb the nutrients in vegetables). I used mushrooms and onions. Remember to clean the mushrooms by wiping them with a wet cloth.
After the vegetables become tender, pour in leftover or prepared spaghetti or pizza sauce. I usually add more spices just because I love a strong spicy flavor. If adding more spices, I recommend garlic or garlic spread, oregano, basil, cumin, black pepper, or red pepper flakes. Sometime I add tabasco sauce (I’m from Texas).
Meanwhile turn your oven to broil. Brush the inside of the bun with olive oil. Toast your ciabatta until toasted to your liking.
Heat the sauce on medium until heated through and, if desired, add mozzarella cheese. Spread the sauce over the toasted bun.
It smells amazing and tastes so good! The best part is how well it uses up extra ingredients.