Spaghetti Grilled Cheese and Irvine, California

A recipe for Spaghetti Grilled Cheese inspired by our visit to Irvine, California! Spaghetti in a homemade meat sauce is sandwiched between two slices of bread with mozzarella cheese and grilled until golden.

Irvine, California

Irvine is located within Orange County in Southern California and now home to over 300,000 people. It is about 40 miles (64 kilometers) from Los Angeles and 85 miles (137 kilometers) from San Diego.

The city is easily accessible via Orange County’s John Wayne Airport. In addition to a variety of incredible restaurants, the area is packed with parks, trails, universities, and more.

The Pacific Ocean is less than 10 miles (16 kilometers) to the southwest and it is also less than 15 miles (24 kilometers) from Disneyland.

Tanaka Farms

Tanaka Farms has been a favorite Halloween spot for us since moving to California, but they have events and a produce market stand throughout the year!

This working farm is run by Farmer Glenn Tanaka, his wife, Shirley, and their son, Farmer Kenny. Farmer Tanaka is a Sansei (third generation Japanese American) and was born in Fountain Valley, CA in 1957.

Learn about the family’s history on their website. Tanaka Farms is one of the few remaining family-run farms in Irvine with U-Pick tours and educational programs.

The farm has now transformed from “wholesale farming to responsible farming techniques and agritourism” with over 60 different varieties of fruits and vegetables across 30 acres.

From Mid-September through October, the farm has a fun variety of fall-themed activities with wagon rides, a corn maze, barnyard animals, pumpkin picking, and more.

Even when distanced last year, they set up an amazing drive-thru pumpkin patch to still enjoy the season.

As a note, public drinking water is not available. It is recommended to bring your own or they have bottles for purchase. Sturdy, comfortable shoes that you don’t mind getting dirty are best for walking around the farm.

San Joaquin Wildlife Sanctuary

The San Joaquin Wildlife Sanctuary is a bit hidden in Irvine at 5 Riparian View.

GPS directions are not at all accurate, but check out the Sea and Sage Audubon Society for perfectly detailed directions straight to the parking lot from both the I-405 and Pacific Coast Highway.

This wildlife sanctuary is home to 300 acres of coastal freshwater wetlands and over 200 bird species throughout the year. It is open daily from dawn to dusk and is free to the public.

We usually visit early in the morning before it gets too hot (there isn’t much shade). Bring bug spray and water. Having binoculars or a telephoto lens will be helpful to get a closer look at the birds from a distance. As a note, no dogs are allowed in the sanctuary.

Irvine Spectrum Center

We often stop by the Irvine Spectrum Center when in the area. It is just off the 405 and packed with hundreds of restaurants and retail stores.

They also have a large ferris wheel (Giant Wheel), Spectrum Climber (a three-dimensional climbing play area with 75 platforms), carousel, and fun events/activities throughout the year.

For those with younger children, this shopping center has a few incredible family bathrooms. They house private rooms for nursing, multiple individual family bathrooms, microwaves, and even a play area with movies and books/toys.

Honey & Butter

A stop by the Irvine Spectrum Center is never complete without grabbing a couple (or more) macarons from Honey & Butter Macarons. I just love all their specialty shapes! The flavors are quite delicious too.

The owner of Honey & Butter has recently put out a 3-ring binder packed with instructions on how to make specialty shapes at home for those more well-versed in macaron creations. I haven’t attempted it yet, but will try to make shark-shaped macarons soon.

Hello Kitty Cafe

The Hello Kitty Grand Cafe opened in Irvine shortly after we moved to California and was the first cafe of its kind in the United States.

We haven’t tried the afternoon tea or cocktail service in the Bow Room (reservation required), but love stopping by for fun drinks and treats.

The Cookies n Creme Donuts are a favorite for Evan and Claire always gravitates towards the Birthday Cake (vanilla bean cake, buttercream, and so so many sprinkles).

SomiSomi

SomiSomi is another favorite of ours in the shopping center. They have locations throughout California, Texas, Nevada, and Hawaii (with another spot in Irvine at Diamond Jamboree).

We love the amazing variety of flavors such as ube, milk tea, oreo, and sesame. Different locations also feature rotating swirls.

The soft serve ice cream can be paired with Ah-Boong/Taiyaki (a fish-shaped cone or waffle with additional filling options).

Burnt Crumbs

After one of our mornings at the San Joaquin Marsh, we stopped by Burnt Crumbs at 8549 Irvine Center Drive for brunch.

Across the 405 from the Irvine Spectrum Center, Burnt Crumbs is tucked within a shopping center and features an amazing variety of sandwiches plus brunch at this location. They also have a second restaurant in Huntington Beach.

We tried the Strawberry Soufflé Pancakes, Original Soufflé Pancakes with Maple Syrup, Fried Chicken Sandwich, and Spaghetti Grilled Cheese. It was definitely quite the memorable meal.

Piadina

Piadina is located in another busy shopping center at 3850 Barranca Pkwy. They focus on Italian flatbread sandwiches, salads, and flatbread pizza.

We tried the Parma (Prosciutto di Parma, Mozzarella, Mushrooms, Arugula, and Tomatoes), Genova (Roasted Turkey, Mozzarella, Arugula, Tomatoes, Basil Pesto, Toasted Almonds), and Cheese Piadizza. All were fantastic options for a light lunch before heading back home.

They also have a second location in Tustin.

Lagu Cafe

Lagu Cafe is located near the airport at 17779 Main Street within a business complex. They are a Japanese deli serving “traditional yet innovative bites, all handcrafted with simple and quality ingredients.”

We tried the Yamitsuki Onigiri with tenkasu (crunchy pieces of tempura), aonori (seaweed), and beni shoga (pickled red ginger), French Toast (shokupan soaked in a condensed milk mixture overnight and topped with powdered sugar), Arabiki Sausage Dog (Japanese pork sausage with ketchup, mustard, relish, and Japanese mayo in a salt and butter bun), Ham & Cheese Sandwich (salt and butter roll with ham, cheddar cheese, and Japanese mayo), Matcha Sea Salt Cold Brew, and Strawberry Sakura Latte.

The shop often has collaborations and pop-ups with other amazing Japanese-based restaurants and bakeries.

Paderia Bakehouse

Paderia Bakehouse is a wonderful option for drinks and sweet treats in Irvine. They are around the corner from Lagu Cafe at 17935 MacArthur Blvd. They feature pastries, cookies, coffee, tea, and horchata with flavors from around the world.

We tried the Ensaymada (Filipino spiral brioche with butter and sugar plus option grated white cheddar on top), Portuguese Egg Tart, Sea Salt Chocolate Chip Cookie, Triple Chocolate Cookie, Mazapan Coffee (hazelnut coffee with crème froth and Mazapan peanut candy bits), and Strawberry Horchata.

There are additional locations in Fountain Valley and Santa Monica.

KRISP Fresh Living

KRISP Fresh Living is located within the Trade Marketplace at 2272 Michelson Drive. They feature a variety of coffee, tea, pastries, and fresh made-to-order food.

The Super Greens Superfood Bowl was a favorite with Chad. We also enjoyed the Nutella Madeleine Latte (I loved this one so much) and Pistachio Rose Latte.

Chan Chan

Chan Chan is just off the I-5 in a busy shopping center at 14250 Culver Drive. It was an amazing option for takeout. They have a variety of Korean wings, tenders, rice cakes, kimbap, fried rice, and noodles.

We tried the Chan Chan Kimbap, Grilled Beef Kimbap, Sweet Pork Kimbap, Fried Rice Cakes (not photographed), and Original Fried Chicken Bites.

Looking for more places to visit in Southern California?

Check out:

• Silver Dollar Pancakes and Hermosa Beach California
• Homemade Udon Noodles and Los Angeles: South Coast Botanic Garden
• Bacon Wrapped Hot Dogs and Natural History Museum of Los Angeles County

Spaghetti Grilled Cheese

After trying the Spaghetti Grilled Cheese at Burnt Crumbs, the kids asked to learn how to make it at home! This was definitely a fun recipe to put together.

Dried spaghetti noodles are boiled until al dente, just tender, then tossed in a homemade meat tomato sauce.

The coated noodles are then spread into a thick layer on a parchment-lined baking sheet, topped with more freshly grated Parmesan (this will help them hold together a little), and divided into quarters.

To assemble the Spaghetti Grilled Cheese:

Brush one slice of bread with seasoned butter and place butter-side down on work surface.

Top the bread with two thin slices of mozzarella. Carefully cover with one cut slab of the spaghetti.

Cover with another two slices of mozzarella and top with the second piece of bread. Brush the top with more seasoned butter. Repeat with remaining spaghetti and bread to make four sandwiches in total.

Place a skillet over medium-low heat. Place the assembled sandwich on the hot skillet. Cover and cook, adjusting the heat between medium-low and low as needed, until golden.

Carefully flip, cover again, and cook the sandwich on the other side until the bread is golden and cheese is melted. Repeat with remaining sandwiches.

This sandwich takes a bit more effort and planning compared to a standard grilled cheese, but the spaghetti can be prepared in advance.

I have included instructions on how to make the spaghetti with a homemade meat tomato sauce, but you can swap for your favorite recipe or what is available. It is also a great way to use up leftover spaghetti.

Just remember, the better the spaghetti, the better the final sandwich.

A Few Tips

I used sourdough sandwich bread to hold the grilled cheese together. You want slices that are sturdy enough to not fall apart with the weight of the noodles, but also not so thick that the center doesn’t heat.

To more easily transfer the spaghetti on top of the bread, I spread it into a 1 inch (2.5 centimeter) even layer on a parchment lined baking sheet. Cut the spaghetti into 4 equal pieces the size of the bread.

I used two thin pre-sliced mozzarella cheese for each side of the spaghetti. If your slices are thicker or the bread is smaller, one per side would be fine.

Cover the skillet as you cook the Spaghetti Grilled Cheese to help melt the cheese as the bread toasts. Adjust the heat between medium low and low to keep the bread from burning.

If desired, set aside about 1/2 cup (118 milliliters) of the tomato sauce before tossing in the spaghetti. This can be used as a dipping sauce for the sandwiches.

Omit the ground beef in the sauce for a vegetarian option.

Spaghetti Grilled Cheese Recipe

Adapted from Tornadough Alli

Print Pin

5 from 3 votes

Spaghetti Grilled Cheese

A recipe for Spaghetti Grilled Cheese inspired by our visit to Irvine, California! Spaghetti in a homemade meat sauce is sandwiched between two slices of bread with mozzarella cheese and grilled until golden.

Course Main

Cuisine N/A

Keyword grilled cheese, mozzarella, pasta, sandwich, spaghetti

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

0 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 Sandwiches

Ingredients

Spaghetti:

• 2 tablespoons (30 milliliters) olive oil
• 1 medium onion diced
• 2 cloves garlic crushed
• 8 ounces (227 grams) ground beef
• 28 ounces (794 grams) can crushed tomatoes
• 1-2 teaspoons salt
• 1/2 cup (118 milliliters) water as needed
• 1/4 cup (10 grams) fresh basil leaves thinly sliced
• 2 ounces (57 grams) freshly grated Parmesan plus more for topping
• 8 ounces (227 grams) dried spaghetti

Butter:

• 8 tablespoons (113 grams) unsalted butter melted
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder

To assemble:

• 16 slices mozzarella thin slices
• 8 slices sturdy sandwich bread sourdough if available

Instructions

To prepare the tomato sauce:

• In a large saucepan, drizzle olive oil over medium heat. Add the onion and cook, stirring occasionally, until lightly golden.
• Add the crushed garlic and cook until just fragrant, 30 seconds to 1 minute.
• Stir in the ground beef, crushing it into small pieces with a spoon. Season with salt and cook, stirring often, until browned.
• Pour in the crushed tomatoes and the water. Season with additional salt if needed. Bring to a boil, then reduce heat to a simmer, cover and cook, stirring occasionally, for 1 hour to blend the flavors.
• Stir in the basil and remove from heat. Set aside about 1/2 cup (118 milliliters) of the sauce to use for dipping if desired.

While the tomato sauce is simmering:

• Bring a large pot of salted water to a boil. Add the dried spaghetti and cook, stirring occasionally, until just al dente, barely tender.
• Drain the spaghetti and toss in the cooked tomato sauce. Stir in the grated Parmesan.
• Line a baking sheet with parchment. Pour the spaghetti onto the parchment-lined baking sheet and spread into a single, 1 inch (2.5 centimeter) thick layer long and wide enough to fit into each of the sandwiches.
• Sprinkle additional Parmesan cheese over the top in a thin layer.

To make the garlic butter spread:

• In a small bowl, whisk together the melted butter, Italian seasoning, and garlic powder to blend.

To assemble the sandwiches:

• Cut the slab of spaghetti into four pieces.
• Brush one slice of bread with the seasoned butter and place butter-side down on work surface.
• Top the bread with two thin slices of mozzarella. Carefully cover with one slab of the spaghetti.
• Cover with another two slices of mozzarella and top with bread. Brush the top with more seasoned butter. Repeat with remaining spaghetti and bread to make four sandwiches in all.
• Place a skillet over medium-low heat. Place the assembled sandwich on the hot skillet. Cover and cook, adjusting the heat between medium-low and low as needed, until golden.
• Carefully flip, cover again, and cook the sandwich on the other side until the bread is golden and cheese is melted. Repeat with remaining sandwiches.
• Serve warm.