The heart wants, what the heart wants, and I just wasn’t in the mood for a plain ole meatloaf sandwich on soft white bread with Miracle Whip this time! You know? Sometimes you want a little more. Something special. Something that makes you feel like you just popped into your favorite sandwich shop with your bestie for lunch, (but without the fancy price tag!) So I created this Spicy Mustard Meatloaf Sandwich or Panini, and this was one exciting meatloaf experience! Definitely not your mama’s meatloaf sandwich!
And this over-the-top bad boy can be inhaled either hot OR cold, and it’s wickedly delicious no matter which way you decide to go!
I mean, who doesn’t LOVE a cold, leftover meatloaf sandwich, right? But made into a panini, turned it into something magical!
The ingredients I chose were perfect for this spectacular weekday sandwich, and managed to completely take the boring right out of Monday!
If you’re tied of the simple go-to mayonnaise, Miracle Whip, or ketchup, too, you’re going to fall in LOVE with my spicy mustard sauce! It really adds that wow factor and provides just a little heat! Nothing so strong that it overpowers that wonderful slab of meatloaf, though!
You can choose any type of roll or bread for this, but I went for a nice, semi-soft, sandwich roll. That way it could be used either way for a cold sandwich, or could handle being pressed down and toasted for a sturdy panini!
So, to make this, you just slather the insides with that amazing spicy mustard sauce…
….then top the bottom half with a nice big handful of mixed field greens!
Then place a gorgeous leftover slab of my Best Spicy Mustard Meatloaf on top of the greens…
….along with a few slices of cheese torn into pieces to fit on top. I went for Havarti, but Gouda, Swiss, Provolone, or even White Cheddar cheese slices would work beautifully with this! Just choose whatever cheese makes you happy!
Next, I added some paper thin slices of tomato and mild red onion…
…and finished up this masterpiece with a few slices of my homemade Bread ‘n Butter Refrigerator Pickles to add a little sweetness and a touch of tangy crunch!
Now, you can stop right here and enjoy this crazy good sandwich just as it is….
…or go that one last extra mile and toast it up into a grilled and pressed panini!
I was starving by this time, so I heated up my panini maker a little higher than I would normally do, to toast the bread but not overkill the inside ingredients.
If you want it hot all the way through, you might want to just warm the slice of meatloaf first, assemble, and cook it longer on a lower heat setting.
But it was PHENOMENAL just the way I made it. And I wouldn’t change a thing. Ok, I would only change ONE thing. I would make TWO loaves of meatloaf so we could have more meatloaf sandwiches!!!
So, man oh man I’m tellin’ ya! If you’re craving a fantastic, smash down, decked out Spicy Mustard Meatloaf Sandwich or Panini, you just found your happy place.
Hope you all enjoy! Have a wonderful week!!
This recipe was made from my Best Spicy Mustard Meatloaf!
- For Sandwich:
- 1 semi-soft sandwich roll
- Spicy Mustard Sauce (recipe below)
- 1 handful of mixed field greens
- 1 thick slice of my Best Spicy Mustard Meatloaf, lightly warmed (or cold if not making a panini)
- 2 slices swiss or gouda cheese
- thinly sliced tomato (2 - 4 slices depending on size of tomato)
- very thin slices red onion, as you like
- 3 - 4 homemade sweet or dill pickle slices
- olive oil (*for panini-style)
- Spicy Mustard Sauce:
- ½ Tbl. spicy brown mustard
- ½ Tbl. regular table mustard
- ½ tsp. sriracha
- ¼ tsp. bbq sauce
- 1/16 tsp. garlic powder
- 1/16 tsp. regular black pepper
- In small bowl, stir together the Spicy Mustard Sauce ingredients. Set aside.
- Split open sandwich (or hoagie) roll, and spread insides with sauce mixture. (As much or little as you like.) Top bottom roll with field greens, slice of meatloaf, cheese, tomato, red onion and pickle slices. Place on top. Slice in half and enjoy!
- To make a panini, brush preheated bottom grate of panini maker with olive oil. Brush top of sandwich with olive oil, and place onto hot grate. Close lid and cook according to maker's directions until toasted. Slice and serve hot.