Fried Meatloaf Sandwich With Green Tomato Jam Recipes

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COUNTRY FRIED MEATLOAF SANDWICH



Country Fried Meatloaf Sandwich image

I had some leftover meatloaf and I wanted a sandwich.But not an ordinary meatloaf sandwich,so I just "kicked it up a notch"The taste you will get depends on what type of meatloaf you use.But that's half the fun in making this particular recipe.:) I used Recipe#163668.For the slices,cut meatloaf into 1/4 to 1/3 inch pieces.You can either make a sandwich or serve with mashed potatoes and a green veggie.If make a sandwich,please don't forget the mayo ;) Submitted to "ZAAR" on April 9th,2007

Provided by Chef shapeweaver

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

1 egg, lightly beaten
1/4 cup milk
1/3 cup self-rising flour
1/8-1/4 teaspoon ground black pepper
1/4 teaspoon seasoning salt
2 slices meatloaf
enough canola oil, to fry meatloaf
lettuce (optional)
tomatoes, and (optional)
bread (optional)

Steps:

  • Mix together egg and milk in a small shallow dish or bowl,set aside.
  • In another small shallow dish or bowl mix together flour and seasonings.
  • Heat oil in skillet over medium heat.
  • Dip meatloaf into egg/milk mixture.
  • Then coat both sides of meatloaf in seasoned flour.
  • Fry in in oil until both sides are golden brown.

Nutrition Facts : Calories 668.6, Fat 32, SaturatedFat 12.3, Cholesterol 374.7, Sodium 737.4, Carbohydrate 34.3, Fiber 1.2, Sugar 0.5, Protein 56.5

BLFGT SANDWICH



BLFGT Sandwich image

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 big sandwiches

Number Of Ingredients 17

1 quart neutral oil, for frying
2 large green tomatoes, sliced thickly to get 8 slices
1 cup (135 grams) all-purpose flour, divided
2 tablespoons (20 grams) cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Couple turns of black pepper
Kosher salt
1 1/2 cups (120 grams) panko breadcrumbs
1 large egg
3/4 cup (180 grams) buttermilk
1/2 cup (120 grams) mayo
1/4 cup chopped tender herbs such as dill, parsley, chives and basil in any combination, but be sure to include some basil
Squeeze of lemon
8 slices of Sourdough or other sturdy/crusty bread
12 slices of thick cut bacon
Red leaf lettuce (or romaine or boston)

Steps:

  • Heat neutral oil in a shallow, heavy-bottom fry pan to 360 degrees F.
  • Season both sides of the tomato slices with salt and set them aside on a paper towel lined plate to absorb some of the moisture.
  • Place 1/2 cup flour in a shallow baking dish. In a separate, baking dish, whisk together the cornstarch, baking powder, baking soda, a pinch of salt, a few turns of black pepper, and remaining 1/2 cup flour. Then add the egg and the buttermilk and whisk to combine. In a third baking dish, combine the breadcrumbs with a pinch of salt and a few turns of pepper.
  • Coat the tomato slices first in the plain flour. Then dip them in the batter, allowing any excess batter to drip off. Finally, coat them in the breadcrumbs. Fry the battered and breaded tomatoes for 2 minutes per side, until golden brown. Use a spatula or slotted spoon to transfer them to a cooling rack set over a baking sheet. Season them with salt and reserve.
  • Fry bacon on a griddle until crisp and to desired doneness. Remove from the griddle onto a cooling rack set over a baking sheet. In the same griddle with the bacon fat, toast bread, flipping it over a few times to evenly distribute the bacon fat. Toast until crispy and golden brown.
  • To make the schmear, combine mayo, herbs, salt, pepper, and lemon juice and whisk to combine. (This can be done in advance).
  • Spread 1 tablespoon of mayo on each slice of bread. Top each side with 3 slices bacon, 2 slices tomato, 2 lettuce leaves, and other slice of bread. Slice in half and enjoy right away or wrap up for later. If wrapping, make sure the sandwich is cool before wrapping it up so it doesn't get soggy.

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