Meat Loaf Sandwich benefits from careful choice of bread
Peggy Lampman | Contributor
Today my foresight is appreciated. For a really fine sandwich, attention should be paid to the bread. Sandwiching the savory slices between pillows of freshly baked challah is the ultimate, but the fresh baked artisan rolls I used were a toothsome change.
I made a lower (everything is relative) fat Turkey and Bulgur loaf, but another favorite recipe is my Meatloaf in Paradise, which incorporates sharp Cheddar into the mix. Several delis, (Whole Foods and Back Alley Gourmet come to mind) offer homemade meatloaf by the pound, if you haven't the time to make it yourself.
Time: 10 minutes (if you have leftover meatloaf!)
Yield: 2 large sandwiches
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
2 sandwich rolls or 4 thick bread slices, preferably freshly-baked challah
2 large lettuce leaves, washed and spun dry
1 small tomato, sliced
2 thick slices meatloaf (see links for recipes)
1. Combine Dijon and mayonnaise and spread over cut sides of bread.
2. Layer 2 slices of bread with lettuce, tomato and meatloaf. Top with remaining bread, cut in half and serve (or wrap for a brown-bag lunch).
My new web site has recently been launched (www.dinnerFeed.com)! I'm a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of Annarbor.com. You may also e-mail me at email@example.com.