- 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
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.