Belissimo Balsamic Pressed Meatloaf Sandwich

Never, in all my years, have I had a meatloaf sandwich. This was the first, and though I have nothing to compare it to, it was a good one. The base was my lighter version of Bobby Flay’s Roasted Vegetable Meatloaf with Balsamic Glaze and I just added all sorts of goodies to it. Goat cheese, coarse ground mustard, Campari tomatoes, baby lettuces and for the grand finale, (quick) caramelized onions with balsamic to mirror the balsamic in the meatloaf glaze. All the ingredients were pressed together in a sandwich press. The end result? A delicious blend of flavors and textures that tantalized the palate!

Belissimo Balsamic Pressed Meatloaf Sandwich

Printable Recipe

Ingredients


2 slices of meatloaf, each about an inch thick
2 slices of good quality whole grain bread
1/2 yellow onion, cut in half lengthwise then sliced thinly
1 Campari tomato, sliced thin
1 Tbsp Grey Poupon, harvest coarse ground mustard
1 ounce goat cheese
1/3 cup baby lettuce mix
EVOO spray
2 Tbsp balsamic vinegar
½ cup chicken broth
Salt and Pepper, to taste


Directions


1. Heat a skillet over medium high heat and spray with EVOO spray. Add the onions, salt and pepper. Sauté for about five minutes. As onions begin to brown add a bit of chicken broth to deglaze the pan. Lower heat and continue to sauté adding chicken broth until absorbed, about 15 minutes. Remove from heat and add the balsamic vinegar.


2. Heat your sandwich press and spray with EVOO spray. Also, spray one side of each piece of bread and lay sprayed side down. Top one side with the meatloaf laying cut side down. On top of this lay sliced tomatoes, goat cheese, lettuce and finally the desired amount of balsamic onions.


3. Press sandwich until bread is browned, about five minutes. (Press temperature may vary so check bread regularly)