I'd like to dive a little deeper on the spaghetti sandwiches... how you do 'em? Do you just fold it up in half like in a standard piece of white bread or what?
I make almost all my bread nowadays, and I tend to go for crusty, artisan style. But for this, I like plain ol' white store-bought sandwich bread. I like the bread to be buttered very lightly, and the spaghetti must be burn-your-mouth ridiculously hot.
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