NEW ZEALAND CLASSICS
Spaghetti and Cheese Toasties
Crisp golden bread with hot spaghetti and gooey cheese inside.
EASY
5 MINS
MAKES 2
ABOUT THE RECIPE
Wattie's is the classic Kiwi choice for spaghetti and cheese toasties, and it's what I use here. It can be harder to find in Australia, so Heinz works well if you can't get it.
I use mayonnaise on the outside instead of butter, followed by a wee sprinkle of salt. It gives the bread a lovely golden crust without a noticeable mayonnaise flavour. And yes, they have to be cut into triangles.
THE RECIPE
Ingredients
4 slices thick white toast bread
200 g Wattie's tinned spaghetti (or Heinz)
½ cup grated tasty cheese
1 tbsp mayonnaise, or enough to lightly coat the outside of all 4 slices
Salt, for a light sprinkle on each outside face
Method
1.
Preheat your sandwich press.
2.
Lay out 2 slices of bread. Divide the spaghetti between them, spreading it evenly and leaving a little space around the edges.
3.
Scatter the grated cheese over the spaghetti, then top with the remaining bread.
4.
Spread half the mayonnaise over the outside of the top slices and add a wee sprinkle of salt.
5.
Carefully place the sandwiches in the press, mayonnaise-side down. Spread the remaining mayonnaise over the exposed bread and sprinkle lightly with salt.
6.
Close the press gently and toast for approximately 5–10 minutes, until the bread is golden and crisp, the spaghetti is hot and the cheese is melted and gooey.
7.
Cut each toastie diagonally into triangles and serve straight away.
SAMANTHA'S NOTES
Wattie's or Heinz
Using sliced cheese
The mayonnaise crust
Wattie's is the classic New Zealand choice for spaghetti and cheese toasties. It can be harder to find in Australia, so Heinz is a good alternative if you can't get it.
If you prefer sliced over grated, place the cheese directly on the bottom slice of bread, then add the spaghetti and top with the second slice.
Use a light, even coating on both outside faces. It gives the toasties a lovely golden finish without a noticeable mayonnaise flavour.
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