Cajun Smokehouse Meatloaf Sandwich

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

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.

Ingredients

8 EA thick slices Shokupan (or Texas Toast)
4 Tbsp mayonnaise (for toasting)
8 EA leaves Romaine lettuce, washed and dried
12 EA slices ripe tomato
4 EA slices sharp cheddar cheese
10 EA slices cold Cajun Smokehouse Sandwich Loaf (0.5" thick)

Remoulade Sauce

1 cup mayonnaise
2 Tbsp Creole mustard (or stoneground Dijon)
1 Tbsp prepared horseradish
1 Tbsp favorite hot sauce
1 Tbsp fresh lemon juice
1 Tbsp smoked paprika
2 EA garlic cloves, crushed
2 Tbsp green onion, finely chopped
1 Tbsp capers, minced

Instructions

1
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.
2
Whisk until completely emulsified.
3
Set remoulade sauce aside.
4
Heat a large griddle or skillet over medium heat.
5
Spread a thin, even layer of mayonnaise on the outside faces of each slice of Shokupan.
6
Toast the bread on the griddle on both sides, until deeply golden brown and crisp. Remove from heat.
7
Spread exactly 1 Tbsp of the remoulade sauce onto the inside face of the bottom slice, and another 1 Tbsp onto the top slice.
8
Lay down two leaves of Romaine lettuce on the bottom slice of bread.
9
Layer 2 to 3 slices of the cold meatloaf over the lettuce.
10
Place one slice of sharp cheddar cheese directly onto the meatloaf.
11
Top the cheese with three slices of tomato.
12
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.

Read it online: https://brinnerbites.com/recipe/cajun-smokehouse-meatloaf-sandwich/