Don’t you just love sandwiches? I could survive on just sandwiches. Put anything between two slices of bread or like this, on one slice and I would accept it as my breakfast, lunch and dinner. Never needing forks or knives unless they’re a gastronomic catastrophe waiting to happen. This is smoked ham and provolone with roasted peppers and since I love capers, I just had to add some. Sprinkle a little Italian seasoning, heat in the oven and the satisfaction begins.
Cold Meatloaf sandwiches…the best, well one of the best. Whenever I make meatloaf, I make plenty extra for cold meatloaf sandwich. Before you go Ugh! I do not place my meatloaf in a loaf pan but rather on a slotted sheet over a roasting pan, you know the kind that comes inside a new oven. This way all the grease drains off the meat.
This meatloaf is a derivation from Chef Paul Prudhomme. Years ago, I was watching a show when Chef Paul made his famous cajun meatloaf. I never wrote the recipe down but remembered he used onions, green bell pepper and his very own seasoning. I always order Chef Prudhomme’s seasonings for low country cooking. In my recipe, I sauté a chopped onion, caramelizing. I then add a chopped green bell pepper. In a mixer I blend together a pound each of ground beef and ground pork. I always buy the fattier beef since I’m adding pork. I happen to like the flavor of both meats blended. My husband makes hamburgers with the blended meat.
After I have blended the meat well, I add the onion mixture, about half cup bread crumbs, an egg, salt, pepper and 2 tsp. of Prudhomme’s Magic Salt Free Seasoning. After all is well blended, I pat into a big ball and then place on the slotted sheet pan I mentioned above and form into a loaf. Bake in a preheated 400° F oven for 45-50 minutes.
For the red sauce, I do not use Ketchup. I use Muir Glen Organic Tomato Paste and heat over the stove. I pour a 1/8 cup to 1/4 cup of Marsala to thin the paste to a creamy sauce.
Next on the favorite sandwich list is bacon, cucumber and pickled red onions.
This is more of a summer sandwich but the pickled red onions can be used all year-long.
Thinly slice a red onion and put in a jar. Boil three cups of red wine vinegar and pour over the red onion.
Use on salads or sandwiches or even a topping for appetizers.
The jar of vinegar will last a long time and I just keep slicing and adding onion.
Since I mentioned summer sandwiches there is nothing better than to walk out to your garden and twist a tomato off the vine along with a cucumber and spread some mayo (Duke’s of course) and have just a plain sandwich. No need for lettuce. Unless you just happen to have some at home and absolutely must have a leaf stuck in there. Seriously there is no need. Just the warmth of tender juicy sliced tomato and cucumber. Yum!
What else can I say…sandwiches the best of tasty comfort foods.