Cajun Smokehouse Meatloaf Sandwich
Layers of thick-cut smoked meatloaf, rich melted cheese, and tangy sauce come together to transform everyday leftovers into an insanely indulgent handheld masterpiece. Every warm, savory bite delivers a deeply comforting hit of smokehouse flavor that satisfies even the heartiest cravings. It turns a simple lunch into a decadent, soul-warming ritual you'll look forward to all morning.
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Ingredients
Remoulade Sauce
Instructions
Video
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To make the sauce: Combine the sauce mayonnaise, Creole mustard, horseradish, hot sauce, lemon juice, smoked paprika, grated garlic, green onion, and minced capers in a bowl.
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Whisk until completely emulsified.
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Set remoulade sauce aside.
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Heat a large griddle or skillet over medium heat.
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Spread a thin, even layer of mayonnaise on the outside faces of each slice of Shokupan.
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Toast the bread on the griddle on both sides, until deeply golden brown and crisp. Remove from heat.
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Spread exactly 1 Tbsp of the remoulade sauce onto the inside face of the bottom slice, and another 1 Tbsp onto the top slice.
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Lay down two leaves of Romaine lettuce on the bottom slice of bread.
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Layer 2 to 3 slices of the cold meatloaf over the lettuce.
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Place one slice of sharp cheddar cheese directly onto the meatloaf.
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Top the cheese with three slices of tomato.
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Close the sandwich with the top slice of toasted bread and cut diagonally.
Note
Mayo browns more evenly than butter and doesn't burn as quickly. It creates a completely uniform, crispy crust on the Shokupan.
Build the lettuce under the meat. It acts as a moisture barrier so the bottom bread stays crisp.
Cold meatloaf holds its structural shape best when sliced directly out of the refrigerator.
