Tuesday, December 30, 2008
For each sandwich:
left over meat loaf
2 slices soft sandwich bread
Slice the meatloaf as thinly as possible. Butter one side of each of two slices soft sandwich bread. Pepperidge Farm White is the best here, but whole wheat is delish too.
Layer the meatloaf onto one slice of bread and add some mayo, a pinch of kosher salt and a couple of grinds of fresh pepper. Close the sandwich and cut in half.
Squirt some ketchup onto the plate for dipping.
Please note that in order to have any meatloaf left to make this sandwich, I had to slap some hands on Monday night. I should have specified in the column that my meatloaf serves seven with some left over for sandwiches ONLY if you are ready to go to battle to keep the teenagers away from the platter. Good luck.