Food & Cooking Recipes Lunch Recipes Meatloaf and Artichoke Heart Sandwich By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 9, 2019 Print Share Share Tweet Pin Email Servings: 1 Ingredients 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 ¼ small red onion, thinly sliced into rings Directions 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. Print