The Strategy
There is no rule saying yesterday's meatloaf has to stay boring, honey; in fact, pressing it between two slices of good bread makes the ultimate sandwich. You want to cook it on a hot griddle until the meat gets a crispy, caramelized crust and the cheese starts to ooze out the sides. Press down gently while it toasts so the sandwich warms all the way through to the middle.
Technique Summary
Searing slices of yesterday's meatloaf on a hot griddle gives them a crispy new life inside a toasted sandwich. Pressing it all together melts the cheese and makes a warm, comforting lunch that's hard to beat.
Chef’s Checkpoints
- A golden-brown, toasted crust forms on the outer bread surfaces.
- The cheese melts into soft, glossy ribbons that drip down the sides of the sandwich.
- The center of the meatloaf feels hot to a quick touch, showing the heat has traveled all the way through.