Bramble & Butter Magazine

A Bramble & Butter Recipe

There’s something incredibly nostalgic about a good meatloaf sandwich. It’s the kind of lunch that turns leftovers into something even better the next day. I grew up eating these on rainy weekends, and now my husband requests them anytime we’ve got extra meatloaf in the fridge. Warm, melty, savory—this sandwich is everything cozy food should be.

Ingredients

• 2 slices of leftover Caramelized Shallot Mini Meatloaf per sandwich
• 2 slices of rustic white bread (sourdough, brioche, or your favorite hearty option)
• 1 tablespoon of unsalted butter
• 2 teaspoons of mayonnaise
• 2 slices of melted Swiss cheese (or sharp cheddar for extra punch)
• Optional: pickled red onions, arugula, or a smear of grainy mustard

Instructions

1. Toast the Bread

Butter one side of each slice of bread. Heat a skillet or grill pan over medium heat and toast the slices, buttered side down, until golden and crisp. Set aside.

2. Warm the Meatloaf

Slice cold leftover meatloaf and warm it in a skillet until heated through and the edges get a little crispy. This adds great texture and flavor.

3. Assemble the Sandwich

On the non-buttered side of one bread slice, add a light layer of mayonnaise. Place the warmed meatloaf on top, followed by slices of Swiss cheese. Add any optional toppings like pickled onions or arugula.

4. Melt & Press

Place the second slice of bread on top (buttered side out) and return the sandwich to the skillet. Press it down slightly and cook until the cheese melts and the sandwich is heated through, flipping once for even browning.

Enjoy!

Slice in half and serve with kettle chips, a simple green salad, or a warm cup of tomato soup. This sandwich makes leftovers feel indulgent and brand new. A perfect lunch to keep cozy with.