Where would Australia be without the Bolognese toastie? It’s fed generations of children since the 1970s.






Skill level

Average: 3.8 (24 votes)


  • 500 g (2 cups) cold leftover Bolognese sauce
  • 330 g (2½ cups) shredded mozzarella cheese
  • 8 thin slices white bread
  • 50 g butter, softened
  • 50 g (½ cup) grated parmesan

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Mix the Bolognese sauce and 200 g (1½ cups) mozzarella together. Place half the bread slices on a board and divide the Bolognese sauce between them. Butter one side of the remaining bread slices and scatter each with a generous amount of parmesan, pressing it into the butter. Place that on top of the Bolognese mixture with the cheese facing out.
  2. Heat a small non–stick frying pan over low-medium heat (or have a couple of frying pans on the go at the same time) and fry one sandwich, parmesan – side down for about 3 minutes with a weight on top until the cheese is browned. Remove the sandwich from the pan.
  3. Sprinkle about ¼ cup of the remaining mozzarella into the pan in a mound about the same size as the toastie.
  4. Place the sandwich, uncooked side down into the pan on top of the cheese and fry for a further 2-3 minutes or until the cheese is golden and the sandwich filling has melted. Repeat for the remaining toasties.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.