Meatloaf Sandwich
This hot stack turns leftovers into a fast win with melted cheese and bright crunch. Make a meatloaf sandwich that’s bold, balanced and ready whenever hunger hits.
Servings: 2
Equipment
- Grill Pan or Skillet
Ingredients
- 4 Slices meatloaf leftover
- 4 Slices sourdough bread
- 2 Slices cheddar cheese
- red apple sliced
- pickles sliced
- Tabasco sauce or similar hot sauce
- nonstick cooking spray for greasing
Instructions
Sear the Meatloaf Slices
- Lightly spray a grill pan with oil and heat over medium.
- Add the meatloaf slices and sear until grill marks appear, 2 to 3 minutes.
- Flip and sear the other side until golden and heated through. Remove and set aside.
Toast the Sourdough
- In the same pan, grill the sourdough slices until lightly golden and crisp.
Melt the Cheeese
- Place a slice of cheddar on 2 of the sourdough slices.
- Let it melt slightly, about 20 seconds.
Assemble the Sandwich
- On the cheesy side of one bread slice, layer the seared meatloaf.
- Drizzle with Tabasco or your favorite hot sauce.
- Add pickle slices and a layer of thin red apple slices.
- Top with the second slice of sourdough and serve immediately.
Notes
Cut it thick: A sturdy, thick slice will sear better and won’t crumble.
Use one pan: Build flavor by toasting bread in the meaty juices. A nonstick skillet is recommended or you could add olive oil or use cooking spray.
Don't skip the sear: This adds grill marks, crisp edges and a punch of savory flavor. And it also warms the meatloaf slices up.
Dry the pickles: Pat them so the bread stays crisp.
Slice the apple thin: Paper thin cuts add crunch without slipping.
Rest a minute: Let the stack settle so cheese grips the layers.
Use one pan: Build flavor by toasting bread in the meaty juices. A nonstick skillet is recommended or you could add olive oil or use cooking spray.
Don't skip the sear: This adds grill marks, crisp edges and a punch of savory flavor. And it also warms the meatloaf slices up.
Dry the pickles: Pat them so the bread stays crisp.
Slice the apple thin: Paper thin cuts add crunch without slipping.
Rest a minute: Let the stack settle so cheese grips the layers.
Nutrition
Calories: 422kcal | Carbohydrates: 67g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 883mg | Potassium: 163mg | Fiber: 3g | Sugar: 6g | Vitamin A: 170IU | Calcium: 187mg | Iron: 5mg
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