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Grilled Gourmet Meatloaf Sandwich on Onion Dill Bread
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|2 lb. cooked meatloaf, sliced 1/2 inch thick or grilled patties|
|1 medium Vidalia onion, sliced|
|1/2 lb Mondrian Swiss Cheese, thinly sliced|
|1 jar Rothschild Roasted Red Pepper and Onion Dip and Relish|
|1 loaf Onion Dill Bread, sliced|
|Butter, for toasting|
|Olive oil, for toasting|
- Preheat oven to 350 degrees F. Bake bread for 45 minutes or until cooked through. Cool at least 30 minutes before slicing. You can also shape the meatloaf into patties and grill on a gas or charcoal grill like a hamburger until cooked through.
- To assemble sandwiches: Spread 2 slices of onion dill bread with Rothschild Roasted Red Pepper and Onion Dip and Relish. Lay one slice of the Mondrian cheese, l slice meatloaf, l slice of Vidalia onion. Top with another slice of the cheese and the second slice of bread, relish side down.
- Preheat sauté pan or grill to medium-high heat and add about l tablespoon each olive oil and butter and swirl evenly around pan. If using grill, butter both sides of sandwich before placing on grill and toast on both sides until golden brown. If using sauté pan, place sandwich in pan and toast on both sides until golden brown. Place sandwiches on plate or platter and let rest 5 minutes before slicing and serving.
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