Grilled farmhouse meatloaf sandwich


  • unsalted butter, at room temperature

4 slices sourdough bread

2 tbsp. Stonewall Kitchen Farmhouse Chutney

  • handful fresh arugula

3-4 slices leftover meatloaf, less than ½" thick, warmed a bit in the microwave

3 tbsp. Kowalski’s Herb Spread

Butter one side of each slice of bread. Place ½ of the bread slices, buttered side down, on a nonstick skillet or griddle preheated to medium. Spread chutney evenly on the bread s

lices in the skillet; top evenly with arugula and meatloaf. Spread herb spread on


side of the remaining slices of bread; place on top of the


buttered side up. Cook sandwiches on


side until the bottom is dark golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking, flipping occasionally, until sandwich is hot and bread is dark golden-brown. Cut each sandwich in half on the diagonal; serve immediately.

Makes 2.