Bobby's Spaghetti Sliders

  • Level: Intermediate
  • Total: 3 hr 35 min (includes cooling times)
  • Active: 1 hr 30 min
  • Yield: 12 sliders
  • Nutrition Info
Share This Recipe


Bobby's Meatless Bolognese:

1 cup grape tomatoes

1 teaspoon olive oil

Pinch of salt 

1/4 cup diced Vidalia onion 

2 cloves garlic 

1 cup fire-roasted tomato sauce 

1 teaspoon basil 

1/2 teaspoon fresh oregano 

1/2 teaspoon fresh parsley 

1/2 teaspoon fresh thyme 

1/2 teaspoon balsamic vinegar 

1/4 teaspoon sugar 

1/4 teaspoon red pepper flakes 

1/8 cup kalamata olives 


6.5 ounces whole-wheat spaghetti

2 1/2 tablespoons olive oil 

1 portobello mushroom, roughly chopped 

1/4 cup kalamata olives, roughly chopped 

3 tablespoons fresh parsley, chopped 

1 tablespoon fresh oregano, chopped 

1 tablespoon fresh thyme, chopped 

4 egg whites

Nonstick cooking spray

6 slices lite Swiss cheese, cut in half 


Nonstick cooking spray

12 whole-wheat brioche slider rolls (2 1/2 to 3 inches), top bun scooped out 

3 cloves garlic, halved 

24 medium fresh basil leaves 

12 slices Roma tomatoes


Special equipment:
an immersion blender
  1. For Bobby's meatless Bolognese: Heat the oven to 400 degrees F.
  2. Toss the grape tomatoes in 1/2 tablespoon olive oil and the salt and roast on a rimmed baking sheet until just bursting, about 15 minutes. Let stand until cooled and then roughly chop.
  3. In a saucepan, heat the remaining 1/2 teaspoon olive oil and cook the onion until translucent. Add the garlic and cook until fragrant. Add the tomato sauce, basil, oregano, parsley, thyme, vinegar, sugar and red pepper flakes and simmer on low heat for 20 minutes. Using an immersion blender, puree until smooth. Add the roasted grape tomatoes and olives.
  4. For the patty: Preheat the oven to broil.
  5. Bring a medium stockpot filled three-quarters of the way with water to a boil. Add the whole-wheat spaghetti and cook until done, 10 to 12 minutes. Drain, spread on a baking sheet and let cool to the touch.
  6. In a saute pan, heat the olive oil over medium-high heat. Cook the mushrooms until soft, 1 to 2 minutes. Remove from the pan and let cool. Squeeze the mushrooms to remove excess water.
  7. Chop the spaghetti into 1-inch pieces. In a mixing bowl, add the olives, parsley, oregano, thyme, spaghetti and mushrooms. Mix well to combine.
  8. In a stand mixer with a whisk attachment, whisk the egg whites until they reach stiff peaks. Fold the egg whites into the spaghetti mixture, making sure not to stir.
  9. Spray a nonstick pan with cooking spray and heat over medium-high heat. Drop 2- to 3-tablespoon scoops of the spaghetti mixture into the pan and press down into a slider-sized patty (cook 3 patties at a time). Cook until golden brown, 2 to 3 minutes per side. Repeat the process until all the spaghetti mixture is cooked. You should have 12 patties.
  10. Place the cooked spaghetti patties on a baking sheet and cover each with half a slice of cheese. Broil until the cheese has melted, about 1 minute.
  11. For the sliders: Spray a saute pan with cooking spray. Heat over medium-high heat, add the buns and cook until toasted, about 1 minute. Flip the buns and heat the other sides. Remove from the pan and rub the cut sides of the garlic on the bottom pieces of the buns.
  12. Starting with a bottom bun on a plate, add the spaghetti patty, 1 tablespoon of Bobby's meatless Bolognese, 2 basil leaves and 1 slice of tomato. Finish by adding the top bun. Repeat with remaining ingredients. 

Cook’s Note

This recipe yeilds extra sauce. Reserve it for another use.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.