Classic use of leftover meatloaf. 

Sammich best served pressed. 

Meatloaf, caramelized onions, ketchup sauce, roasted tomato slices, cheddar served on whole grain bread. Panini pressed until the cheese melts. 

This is a vegan/vegetarian riff on lobster rolls. 

Makes about 8 sandwiches

Ingredients: 

• 1 28 oz jar of heart of palm (or 2 14.5 oz cans), drained
• 1 stalk celery ribbed and minced
• 1 TBSP shallot, diced *
• Juice of 1 lemon
• 4 TBSP vegan mayo (or regular mayo/aioli for vegetarian)
• Chives and old bay for garnish
• Hot dog buns of your choice
• Margarine (or butter for vegetarian) for toasting the buns

Roughly cut heart of palm on the bias and put in medium bowl. Add celery, shallots*, lemon juice and mayo. Stir to coat. Taste for salt and pepper. Adjust seasonings as necessary. 

Toast hot dog buns in generous amount of butter. Fill buns with salad mix and garnish with chives and Old Bay seasoning to taste. 

*Shallots: if you are making these ahead of time then omit the shallot until ready to serve. Otherwise they will be too strong. You can substitute these out for 2 sliced spring onions if you are making this ahead of time as well. 

The club sandwich is a classic. Toasted bread, mayo, lettuce, tomato, bacon ham and turkey. I've taken it a step up with a dijon aioli and rosemary pecan bacon. 

The Club: 

• 3 slices whole grain bread, lightly toasted
• 4 TBSP dijon aioli
• 1.5 slices rosemary pecan bacon
• 3 slices oven roasted turkey breast
• 3 slices black forest ham
• 3 thin slices beefsteak tomato, lightly salted
• 2 leaves boston lettuce

The top layer consists of aioli, lettuce and tomato. the bottom layer is aioli, bacon, turkey and ham. I heated the turkey, ham and bacon in a skillet before assembling.