Spaghetti Toasties
Two toasted sandwiches filled with tinned spaghetti and melted cheddar, crisp outside and molten inside.
Build the Meal Around Spaghetti Toasties
- Tomato soup
- Green salad
- Pickles
- Hot tea
How to Cook Spaghetti Toasties
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Butter one side of each slice. Turn two slices butter-side down and top each with half the cheese.
-
Spoon the drained spaghetti onto the cheese and cover with the other slices, butter-side up.
-
Cook in a pan over medium heat for 3 minutes on each side, pressing down, until golden. Rest for 1 minute before cutting.
Notes From the Method
Drain the spaghetti first.
Put the cheese against the bread.
If the bread browns too fast, turn the heat down.
Wait a minute before biting; the filling is very hot.
Keeping What's Left
Best eaten at once. Keeps in the fridge for 1 day and reheats in a dry pan.
Common Questions
How long does Spaghetti Toasties take to make?
About 11 minutes in total — 5 minutes of preparation and 6 minutes of cooking. The recipe serves 2.
What are the key tips for making Spaghetti Toasties?
Drain the spaghetti first. Put the cheese against the bread. If the bread browns too fast, turn the heat down. Wait a minute before biting; the filling is very hot.
What should I serve with Spaghetti Toasties?
Tomato soup; Green salad; Pickles; Hot tea.
How should Spaghetti Toasties be stored?
Best eaten at once. Keeps in the fridge for 1 day and reheats in a dry pan.
Is Spaghetti Toasties suitable for a special diet?
This recipe is vegetarian and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Spaghetti Toasties?
About 437 kcal per serving, with 17 g protein, 45 g carbohydrate and 21 g fat. The figures are calculated from the ingredient list and are an estimate.
Spaghetti Toasties Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More Australian cooking and lunch ideas from Weekly Delight.
Pavlova
A meringue with a crisp shell and a soft marshmallow middle, baked low, cooled slowly in the oven, and topped with…
Anzac Biscuits
Oats, coconut, golden syrup and bicarbonate of soda bloomed in melted butter, baked chewy or crisp depending on how…
Lamingtons
Squares of day-old butter sponge dipped in thin chocolate icing and rolled in desiccated coconut, sometimes split…
Beetroot, Orange and Feta Salad
Beetroot roasted in foil so it steams in its own juice, dressed while warm, and served against orange, feta and…