Meat Loaf Club Sandwiches |
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Prep Time: 14 Minutes Cook Time: 26 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Chef David Burke bakes a simple ground-beef mixture in the oven, setting it between slices of bread to soak up all of the savory meat drippings. Then he slathers each sandwich with a supersimple chipotle-mayonnaise sauce. Recipe by David Burke, from Chef Recipes Made Easy, F&W Magazine, July 2006 edition. A staff favorite and fast, can be made in less then 45 minutes. Serve with a rich, velvety & ripe, fruity Merlot: 2004 Red Truck. Ingredients:
10 slices bacon, 2 slices coarsely chopped |
2 garlic cloves |
3 tablespoons dry breadcrumbs |
3 tablespoons freshly grated parmesan cheese |
3 tablespoons milk |
1 large egg |
1/2 teaspoon thyme |
1/4 teaspoon finely chopped rosemary |
1/2 teaspoon hot sauce (less if you choose) |
kosher salt |
fresh ground black pepper |
3/4 lb lean ground sirloin |
12 slices white bread or 12 slices sourdough bread |
2 tablespoons extra virgin olive oil |
1/4 cup mayonnaise |
1 chipotle chile in adobo, stemmed and chopped |
2 beefsteak tomatoes, thinly sliced |
4 bibb lettuce or 4 romaine lettuce leaves |
cornichon, for serving |
mustard, for serving |
Directions:
1. Preheat the oven to 375°F
2. Line a baking sheet with a wire rack.
3. In a food processor, pulse the chopped bacon with the garlic cloves until minced.
4. Add the bread crumbs, Parmesan, milk, egg, thyme, rosemary and hot sauce, season generously with salt and pepper and process to a paste.
5. Transfer the paste to a medium bowl and knead in the ground sirloin.
6. Preheat a griddle or grill pan; spread the meat mixture evenly on 4 slices of the white bread.
7. Top with another 4 slices of bread and brush both sides of the sandwiches with olive oil.
8. Brush the remaining 4 slices of white bread lightly with olive oil and set aside.
9. Place the sandwiches on the griddle and top with a heavy skillet.
10. Cook over moderate heat, turning the sandwiches once, until they are golden, about 6 minutes total.
11. Transfer the sandwiches to the rack and bake until the meat is cooked through, about 8 minutes longer.
12. Meanwhile, in a medium skillet, cook the remaining 8 slices of bacon until crisp, about 6 minutes; drain on paper towels.
13. Toast the remaining 4 slices of white bread on the griddle until golden, about 2 minutes per side.
14. In a small bowl, blend the mayonnaise with the chopped chipotle chile.
15. Spread the mayonnaise on the meatloaf sandwiches and top with the bacon, tomatoes, lettuce and toasted bread.
16. Cut each sandwich in half; secure each half with a toothpick and serve with cornichons and mustard.
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