Skip to main content

Leftover Win: Meatloaf Sandwiches

The meatloaf and onion ring dinner the other night was delightful, but, as we all well know, the best part about meatloaf is the meatloaf sandwiches that come later, and these were a fuckin doozy.
I generally don't write shorter posts like this, but these sandwiches were so tasty that they deserve it. I started off by slicing a couple of rolls in half and pouring/spreading some extra virgin olive oil on each piece, then sprinkling a little salt and cracking a little pepper into the oil. On the top pieces, I laid out some basil leaves, and the bottoms got some sliced grape tomatoes and mushroom.
Next up, I put the meatloaf slices on the bottoms and some sliced Romano cheese on the tops. You can't go wrong putting cheese on a meatloaf sandwich (unless you're lactose intolerant, in which case you might shit yourself, although Romano will have lower or, sometimes, no lactose, so if you want to play Fecal Roulette, go for it).
The next step is just to set your oven to a high temperature broil and slide those little bastards right in there until the cheese is melty and the bread is starting to brown. The meatloaf will keep the tomato and mushroom from cooking a whole lot, so you don't have to worry about scalding tomato juice dripping onto your fingers. 
All you've gotta do now is close the sandwich. If you want to be all fancy and shit, cut it in half and put the halves at an angle or something. I don't know. Just eat it because that right there is a fucking amazing meatloaf sandwich.

Comments

Popular posts from this blog

Voices in my head, or: Why do I cook?

Every time I chop a vegetable, slice a steak, drop garlic into oil, or scrub a pan, I hear voices in my head: my mom, my dad, my grandmothers, friends from college like James and Liz, friends from adulthood like Rick and Claudio, internet friends like NerdyCap , and tv chefs like Gordon Ramsay, Jeff Smith, Anthony Bourdain, Jacques Pepin, and Alton Brown, all of the folks who have taught me, directly in person or indirectly through books, tv episodes, or live streams, about cooking.  Steak frying with minced onion and minced garlic Sometimes I hear them instructing me on what I'm doing, the same words I've heard repeat in my head hundreds or thousands of times. "Don't let the garlic overcook or you'll get a bitter taste," mom says every time. Claudio often hits me with "If you hear them sizzling, they're sautéing. If they're quiet, they're caramelizing." "Why the fuck are you fucking doing this, you stupid donkey?!" ...

My Mexican restaurant

Some nights (and weekends), I just don't feel like cooking, so I do go out to local restaurants from time to time. My most frequent haunt is El Idolo, a Mexican place just on the edge of Bartlett, TN. It sits a good 1/8 of a mile from the geographic center of the county, so it's reached easily enough from everywhere. They also have the best damn margaritas in town. I've come here frequently and long enough (since they opened, to be honest), that I don't order a drink - my server brings my drink when I've been seated. Incidentally, I go for the medium (used to be large, but they added a new size that's for my Sundays only) margarita on the rocks, no ice, no salt. When a new server starts at "the 'Dolo" (as we call it), it usually takes them 2-3 visits before they remember, and then it's smooth sailing again. Most places that I've ordered this just mix a normal margarita, then top it off with their mix; the 'Dolo says, "nah, hermano,...

A Spicy Tuesday Night

 In my younger years, I did not enjoy spicy foods. Luckily, I grew up... Recipe for habanero cream sauce Tonight for dinner, I made chicken and veggies with a new favorite: habanero cream sauce. I started with a couple mushrooms, a couple radishes, some shallot, a little yellow bell pepper, and a few cloves of garlic.  I generally try to group ingredients by when I want to add them (I call them "firm," "soft," "aromatic," etc.). In this case, the sliced baby bellas and diced bell pepper were "soft," the sliced radish and slivered garlic were "hard," and the minced shallot and minced garlic were "aromatic." A little knife work, and they were ready to go, which meant it was time to tackle the habanero.  I cut it up last just to help prevent getting that heat mixed in anywhere it didn't need to go. I mince that shit down so I can mix it around pretty thoroughly, and I threw that into the a...