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
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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