NuM NuM

Happy Halloweenie!! I hope everyone's having a fun and festive night and filling your bellies with lots of sweet treats! I've been on a HUGE sweet tooth binge lately so no sweets for me today - shoveling Resse's Peanut Butter cups in your mouth waiting for trick-or-treaters doesn't count right?!



Anyway, I celebrated America's spookiest holiday with the ultimate American dish - meatloaf sammie. This was a wonderful savory treat to celebrate and one you should file under your "must make" file.

Hmmm...how can I best describe the essence of this dish? Just imagine a melt in your mouth tender juicy meatloaf, topped with sweet tangy slow roasted tomatoes, layered between ooey-gooey melted Fontina and Gruyere cheese. Yes...yes...yes!!!! Is your mouth watering yet? I can't specifically name what made this sammie outstanding, but perhaps it was the combination of the sharp nuttiness from the cheeses, or the sweet tangyness from the slow roasted tomatoes caramelized in the oven for hours on end, or maybe it was the crunchy bread against the soft meatloaf - but it was just the perfect combo of flavor, texture, and yummyness all in one bite. My only issue with the sandwich is I wish I had made more of it. It's a good thing no one was around 'cuz I was not about to share! In this case, sharing did not equal caring. Every man for themselves!! Too bad I had to save the leftovers for Lobster, sigh, the sacrifices I make as a wife.

If this sammie sounds appealing to you, give these a try:
Italian Meatball sub with Spicy Sausage and Mozzarella
Brie, Fig, and Arugula Turkey Burger a.k.a $50,000 Burger
Gruyere, Blue Cheese and Ham Sammie on a Cheddar, Chive, and Bacon Biscuit


The Ultimate Meatloaf Sammie
A NuM NuM original recipe
1 serving

1 Arnold Select Sandwich Thins Multi-Grain
Thick slice of Feta and Sun-dried tomato meatloaf, about 1-1/2"
A few slices of 1/8" thick Gruyere and Fontina cheese*
3-4 Slow Roasted Tomatoes

Pre-heat convection oven on roast at 375F. If you do not have a convection oven then just bake them in 375F oven.

Slice meatloaf in half horizontally. Layer slices of Fontina cheese on bottom half of bread. Place meatloaf on top. Top with enough slow roasted tomatoes to cover the entire meatloaf. (You can also add extra tomatoes on top of the Fontina cheese to give the sammie more of a sweet-tang - I may try that next time) Top meatloaf with Gruyere cheese and place top half on sandwich. Place sammie on a sheet pan and roast in oven for 15 minutes until cheese is melted, meatloaf is warmed through and bread is crunchy. ENJOY!

*I used Cave Aged Gruyere and Val D' Aosta Cow's Milk Fontina cheese