4 (1-inch) thick meatloaf slices
1 teaspoon olive oil
4 slices provolone cheese
4 (5-inch) pieces of French bread
2 teaspoons mayonnaise
6 tablespoons roasted grape tomato relish
Dill pickle slices
Preheat the oven to 350 degrees F.
Pour the olive oil into a 12-inch skillet, and heat over medium to medium-high heat. When hot add the meatloaf slices, and cook until browned on the bottom, about 1 minute. Flip the slices, and reduce the heat to medium. Cover and cook for 2 minutes. Place the provolone cheese on top of the meatloaf slices, and cook for another minute.
Split the French bread sections into halves lengthwise, and spread both sides of the bread with mayonnaise. Place the bread halves on top of each other, and then transfer to the oven. Bake 3 to 4 minutes, until warm and lightly toasted.
To assemble the sandwiches, top each toasted French bread bottom with a slice of meatloaf, 1 1⁄2 tablespoons Roasted Grape Tomato Relish, shredded lettuce, and dill pickle slices. Place the top halves of the bread on top, and serve immediately.
Makes 4 servings.
1/4 cup diced bell pepper
1/4 cup diced yellow onion
1 pound ground chuck
1 pound ground round
2 teaspoons Worcestershire sauce
1/3 cup ketchup
2 teaspoons coarse Dijon mustard
1 ¼ teaspoon fine sea salt
3/8 teaspoon cracked black pepper
12 saltine crackers, finely crushed
2 large eggs, beaten
2 small ripe tomatoes, sliced ¼-inch thick
1 tablespoon extra-virgin olive oil
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine the diced bell pepper and onion in an electric food chopper or food processor. Pulse until almost smooth.
In a large bowl, add the ground chuck, pureed pepper and onion mixture, Worcestershire sauce, ketchup, mustard, 1 teaspoon salt, ¼ teaspoon pepper, crushed crackers, and beaten eggs. Gently combine with your hands. Do not overwork the meat mixture.
Transfer the meat mixture to the parchment paper-lined baking sheet. Form the meatloaf mixture into about a 7×6-inch oval loaf.
Bake for 40 minutes.
Remove from the oven and carefully drain the fat. Layer the tomato slices over the meatloaf. Sprinkle the salt and pepper on top. Drizzle the olive oil over the tomato slices.
Bake for another 20 to 25 minutes or until the juices run clear.
Roasted Grape Tomato Relish
2 pints small grape tomatoes
4 cloves garlic, minced
4 teaspoons finely diced red onion
4 teaspoons red wine vinegar
4 tablespoons pure cane sugar
1 teaspoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon cracked black pepper
Pinch of cayenne pepper
Pinch of ground cinnamon
1/2 teaspoon chopped fresh oregano
1/2 teaspoon fresh chopped flat-leaf parsley
Preheat the oven to 400 degrees F.
Combine the grape tomatoes, garlic, onion, vinegar, sugar, oil, salt, black pepper,
cayenne, and cinnamon on a baking sheet. Toss to coat, and spread evenly in one layer.
Bake for 8 minutes, and then stir in the oregano and parsley. Bake for 8 to 9 more minutes, until the tomatoes are soft. Transfer to a serving bowl or glass jar to serve, or store in an airtight container in the refrigerator for up to 1 week.
Makes 2 cups.