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Meatloaf and Artichoke Heart Sandwich

  • Servings: 1


  • 2 slices sourdough bread
  • 2 tablespoons prepared olive tapenade
  • 2 slices meatloaf
  • 2 to 3 canned artichoke hearts, packaged in water, thinly sliced
  • 2 small dill pickles, thinly sliced lengthwise
  • 1/4 small red onion, thinly sliced into rings


  1. Place bread on work surface. Spread each slice with 1 tablespoon tapenade. Top one slice of bread with meatloaf, artichokes, pickles, and onions. Place remaining slice of bread tapenade-side down. Using a serrated knife, slice in half, and serve.

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