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General Discussion 65

The lowly meatloaf sandwich

j8715 | Mar 22, 201108:26 AM

Am I alone in liking sandwiches of cold (or better yet room temp) meatloaf more than hot? It seems a bit rare to see meatloaf as a sandwich choice in sandwich shops. They seem to be focusing on sandwiches made from chicken that was just a bit too good to become cat food so instead was shaped into a chicken breast.

I prefer mayo as a dressing. Copious amounts of horseradish is also good. Mesclun is favored over crunchier lettuce, but I haven't completely discredited them as the mayo is a bit heavy with the delicate greens. Arugula would also be good. I like a wheat bread, rye or sourdough would also be acceptable choices. White bread would not be unheard of. A touch of thinly sliced onions or shallots can be good but sometimes bother my throat. Cheese is not needed in this sandwich.

Cooking the meatloaf like a pate is the trick to taking your meatloaf sandwich to the next level by the way. This might seem insane because you miss out on the end pieces and having a glaze. At that point is it even a meatloaf?

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