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. 

This sandwich made me feel fancy. The steps listed will make 4 sandwiches. 

I cut one pear into slices and poached it in 1 TBSP brown sugar, 1 TBSP brandy and a pinch of cinnamon. Toss the pears to coat them in the sauce.

One sweet yellow onion was julienned and caramelized in light oil with salt and pepper.

I placed thin slices of brie on each sandwich, layered caramelized onions and the pear slices and baked the sandwich for 5 minutes at 350 F to melt the brie.