| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons sambal or sweet chile sauce
- Soft butter to spread
- 8 slices whole wheat bread
- 8 thin slices cold meatloaf
- 2 tomatoes, thinly sliced
- 8 thin slices gruyere
Instructions
- Mix together the mustard and sambal. Preheat an oven to high broil. Butter 1 side of each slice of bread. Build each half of the sandwich by placing the buttered side down, topped with meatloaf, mustard spread, tomato slices then the cheese. Repeat for all slices of bread. Heat an oven proof non-stick skillet on medium heat. Lay the buttered side down until lightly brown, about 2 minutes. Place pan in the oven under the broiler to melt and brown the cheese, about 2 to 3 minutes. Remove from oven and place slices together to make 4 sandwiches. Slice on the diagonal and eat as soon as possible.
- Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 310 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 36 mg |
| Sodium | 767 mg |
Reviews
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