Meatloaf Sandwich
This specific blueprint is the result of analyzing thermal conductivity and moisture migration within the context of a home kitchen, using a dual-stage heating process to achieve a steaming hot interior and a shatteringly crisp exterior.
Equipment
- Large nonstick skillet
- Wide, flat spatula
Ingredients
For Precision Assembly
- 4 slices leftover meatloaf See Turkey Meatloaf for a great recipe
- Nonstick spray canola oil, or additional butter
- 8 slices sourdough or similar bread I like an oval-ish loaf to match the meatloaf slice shape
- 2-3 tablespoons mayo or plain Greek yogurt, optional
- 1/4 cup buttery spread or softened butter
- 4 slices provolone cheese cheddar cheese, or your cheese of choice
- Sliced tomato Pat dry with a paper towel before adding
- Pickled Onions
- Roasted Red Peppers
- Arugula lettuce, or similar greens
Instructions
Stage 1: Sear the Meatloaf
- Coat a large, nonstick skillet with nonstick spray, or brush with oil or butter so that you have a light coating. Heat the skillet over medium low.
- Place two slices of meatloaf on the skillet.
- Cook on each side until the meatloaf is lightly browned in places and warmed through, about 3 minutes per side. Use a wide, flat spatula to press down firmly on the meatloaf during the initial sear to ensure maximum surface contact with the pan.
- If your bread is larger than the meatloaf slices, you can grill a few extra slices, then piece a few together for each sandwich (the cheese will hold the pieces together).
- Remove the meatloaf slices from the skillet.
Stage 2: Assemble and Grill
- Meanwhile, spread one side of each slice of bread with a thin layer of mayo (or Greek yogurt) and the other with a thin layer of buttery spread, spreading the butter all the way to the edges.
- Lay 2 slices of bread in the skillet, buttered-sides down.
- Top each with a slice of cheese, a slice of warmed meatloaf, and any other desired toppings (thinly sliced, dried tomato, pickled onions, peppers, arugula).
- Lay another slice of bread on top, buttered-sides up.
- Grill the meatloaf sandwiches on each side until the bread is toasted and the cheese is melted, about 2 to 4 minutes per side. Be patient! Low-and-slow guarantees melted cheese and crisp, but not burned bread.
- Repeat with the remaining two sandwiches.
- Let sandwiches cool for a few minutes before serving. Cooling for just two minutes allows the cheese to set slightly.
Notes
If your meatloaf is particularly crumbly, let it sit at room temperature for 10 minutes before searing to reduce the thermal shock that causes it to break apart. For a Fall Harvest Sandwich variation, add a thin layer of caramelized onions during Stage 2 assembly. A thin smear of cranberry sauce on the interior side of the bread can also add a festive, tart note.
Nutrition
Calories: 910kcalCarbohydrates: 86gProtein: 53gFat: 40g
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