Like roast beef, I’ll sometime make meatloaf just for the sandwiches. Funny, considering I wouldn’t touch them as a kid. I’m not sure if it was a texture thing or the idea of eating a ‘loaf’ in between two pieces of bread that threw me off, but whatever it was, I made sure they never ended up in my lunch bag. These days, however, leftover meatloaf is a godsend and something that rarely lasts more than a day in our fridge. You see, as good as meatloaf is straight from the oven, something magical seems to take place after an overnight rest in the cold. Not only do the savory flavors concentrate, but the consistency of the loaf changes as well, firming up a bit for easy sandwich slicing. Served warm or cold, a good meatloaf sandwich seems to hit all the right notes. You don’t need a recipe for a meatloaf sandwich, just the inspiration to make one.
In my book, meatloaf sandwiches are good served warm or cold. Find yourself some good quality bread, a ripe tomato and your favorite condiments and start stacking. The build I’ve described below is about as simple and delicious as you can get. Even so, don’t be afraid to throw on some pickled onions, peppers or any other toppings that suit your fancy. Come to think of it, they’re damn good with just a squirt or two of ketchup.
- 4 slices, thick-cut artisan or rye bread, lightly toasted
- 4 slices leftover meatloaf, sliced into 1-inch thick slices
- 2 tablespoons dijon mustard
- 2 tablespoons good mayonnaise
- 4 slices tomato
- 4 leaves butter or leaf lettuce
- Salt and freshly ground black pepper to taste
- If you are planning on eating a warm sandwich, heat the meatloaf wrapped in foil in a low oven until hot.
- Assemble the sandwiches on a clean cutting board, starting by spreading on the dijon and mayonnaise, followed by lettuce, meatloaf and tomato. Serve at once or wrap in foil to allow the flavors and sauce to soak into the bread a little.
Makes 2 large sandwiches