Meatloaf Sandwich
A perfect sandwich, regardless of the fillings, requires the best ingredients you can buy. Make sure you select a loaf of artisan bread with a crusty exterior and a firm, but flavorful interior. The tomato should be vine-ripe, and preferably an heirloom variety lime Brandywine. The arugula leaves should be tender and not too large. If you want to toast the bread, gather and prep all of your ingredients and make the dressing first, then toast the bread and assemble the sandwiches.
Serves 4
1/2 cup high quality mayonnaise
1/4 cup high quality catsup
2 tablespoons spicy brown mustard
1 tablespoon finely chopped sweet pickle or 1 tablespoon sweet pickle relish
1 teaspoon hot sauce
8 slices crusty artisan bread, toasted, if desired
8 1/4-inch thick slices of Fork In The Road Foods Cheddar and Gruyere Meatloaf with Vine-Ripened Tomato Sauce, cold or room temperature
8 1/8-inch thick slices ripe tomato
1 cup arugula leaves
1/2 cup thinly sliced red onion
In a small bowl, combine the mayonnaise, catsup mustard, chopped pickle or relish and hot sauce.
Spread the dressing four slices of the bread and top with the meatloaf, tomato, arugula and onion. Spread the remaining dressing on the remaining slices of bread and cover the sandwich fillings. Cut in half and enjoy.
