Makes 4 servings. With a busy schedule and a family to feed, I love planning ahead to have leftovers that can be repurposed. Slices of my Mozzarella-Stuffed Meatloaf make great po’ boy sandwiches when seared and topped with extra cheese. Be sure to get good bread: crusty on the outside, light and fluffy on the inside. I am so particular about this that I have been known to fly to an event with more suitcases of bread than clothes. Serve the Meatloaf Po’ Boys with a spread of tangy, sweet roasted tomato relish and get ready to see your guests’ eyes light up with delight.
½ Mozzarella-Stuffed Meatloaf (see recipe on page 162)
1 teaspoon olive oil
4 slices Provolone cheese
4 (5-inch) slices French bread
2 teaspoons mayonnaise
6 tablespoons Roasted Grape Tomato Relish (see recipe on page 286)
Shredded lettuce
Dill pickle slices
Preheat the oven to 250 degrees F.
Cut the meatloaf into 1-inch-thick slices. Pour the olive oil into a 12-inch skillet and heat over medium to medium-high heat. When hot, add the meatloaf slices and cook until browned on the bottom, about 1 minute. Flip the slices and reduce the heat to medium. Cover and cook for 2 minutes. Place the provolone cheese on top of the meatloaf slices and cook for another minute.
Split the French bread sections into halves lengthwise and spread both sides of the bread with mayonnaise. Place the bread halves on top of each other and transfer to the oven. Bake for 3 to 4 minutes, until warm and lightly toasted.
To assemble the sandwiches, top each toasted French bread bottom with a slice of meatloaf, 1 ½ tablespoons Roasted Grape Tomato Relish, shredded lettuce, and dill pickle slices. Place the top halves of the bread on top and serve immediately.
Makes 4 servings.
Note: I prefer to use New Orleans–style crusty French bread.