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Category: Main courses

Grilled cheese and meatloaf sandwich

Grilled cheese and meatloaf sandwich
Kirk McKoy / Los Angeles Times

Have you heard about the White House meatloaf? Apparently, it’s so good that President Trump has been known to order it for guests, including New Jersey Gov. Chris Christie, who dined with the president about a month ago. “This is ... Read more

Total time: 35 minutes, plus marinating time | Makes 1 sandwich

Sun-dried tomato and radicchio slaw

  • ½ red onion, thinly sliced lengthwise
  • 1/3 cup sherry vinegar
  • 2 teaspoons sugar
  • ½ teaspoon salt, more if needed
  • Pepper
  • 4 cups very thinly sliced radicchio (from ½ head, cored and sliced crosswise)
  • 1 large stalk celery, very thinly sliced on the bias
  • 2/3 cup thinly sliced sun-dried tomatoes (from 15 to 20 oil-packed tomatoes)
  • ½ cup chopped pickled pepperoncini peppers (mild or hot)
  • ½ cup pitted kalamata olives, sliced or chopped
  • 2 teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 2 tablespoons olive oil, or to taste

Step 1Pickle the onion: In a small nonreactive bowl, combine the onion, vinegar, sugar, salt and several grinds of pepper. Set aside for 20 minutes. Drain, squeezing excess liquid from the onions and place the onions in a large bowl. Reserve the pickling liquid.

Step 2To the bowl of onions, add the radicchio, celery, tomatoes, pepperoncini peppers, olives, basil and oregano. Sprinkle over 3 tablespoons of the sherry vinegar pickling liquid, along with 2 tablespoons oil. Gently massage the mixture together and taste, adjusting the flavorings and seasonings as desired. Cover and refrigerate for 20 minutes before using to give the flavors time to marry. This makes about 1 quart slaw, which will keep, covered and refrigerated, for up to 3 days.

Grilled cheese and meatloaf sandwich

  • 2 slices French or Italian bread (about the same diameter as the meatloaf)
  • 6 to 8 tablespoons mayonnaise, preferably Kewpie brand, more if needed
  • 3 ounces Provolone cheese (about 4 slices)
  • 1 thick slice bacon-wrapped meatloaf, warmed
  • 1/3 cup sun-dried tomato and radicchio slaw

Step 1Spread 1 side of each of the slices of bread with mayonnaise. Top each slice with half of the cheese. On top of one slice, place the warm meatloaf slice, then the slaw. Top with the inverted second slice of bread to form a sandwich, pressing gently so everything stays together.

Step 2Heat a griddle over medium-high heat until hot. Meanwhile, spread the outside of one side of the sandwich with mayonnaise.

Step 3Invert the sandwich onto the hot griddle, and spread the second (top) side with mayonnaise. Grill the sandwich until the bread is crisp and golden-brown, and the cheese is starting to melt. Flip the sandwich and repeat with the second side. Remove from heat.

Step 4Slice the sandwich and serve immediately.

Each of 2 servings:
Calories 887; Protein 27 grams; Carbohydrates 35 grams; Fiber 3 grams; Fat 70 grams; Saturated fat 21 grams; Cholesterol 106 mg; Sugar 4 grams; Sodium 1,406 mg
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