The Best Mushroom and Swiss
In the last post, I gave you my recipe for a Grilled Meatloaf. Well, now I’ve got leftover meatloaf and you know what that means… It’s sandwich time. But not just any old meatloaf sandwich will do. I’m going to show you how to make the best Mushroom and Swiss sandwich, ever, and it’s going to be grilled.
I’ve recently discovered my love for grilled Artisan bread. It add so much more depth to a grilled cheese or any sandwich for that matter. Use any bread you want but, if you’re going to grill it, I highly recommend using Artisan bread, buttered and seasoning with an all purpose seasoning and garlic. Another benefit to using this bread is that the shape is consistent with a slice of meatloaf.
Cold Leftover Meatloaf
This meatloaf is the exact same meatloaf I filmed in the last post and video recipe, Grilled Meatloaf. It marinated in the refrigerator for a few days so, the flavor is going to be off the hook, once it’s reheated. I generally just cut off a half to 3/4 inch slice off the loaf and sear both sides in a pan. That’s just enough to reheat the meat, all the way through, with out over cooking what’s already been pre-cooked.
Mushrooms and Swiss
I keep this recipe simple with some standard sliced Button Mushrooms and some grated Swiss Cheese. I saute the mushrooms in butter and olive oil, a clove of garlic, a few herbs, salt and pepper for approximately 5 minutes. Then I remove the mushrooms from the heat and top them with the grated Swiss Cheese.
Grilled Mushroom and Swiss Ingredients:
2 Slices Artisan Bread
6 oz Mushrooms, sliced
4 oz Swiss Cheese, grated
1 slice Leftover Meatloaf, 1/2″
1 tbsp Olive Oil
2 tbsp Butter
1 Clove Garlic
2 tbsp Mayonnaise
Salt and Pepper to taste
I also use a few shakes of Goya All Purpose Garlic Seasoning on each buttered slice of bread before grilling. Be sure to watch the short video tutorial and I’ll show you exactly how to make this Leftover Meatloaf, Grilled Mushroom and Swiss sandwich.