BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
BBQ Meatloaf SandwichesDon’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun.

Also try my pepper jack meatloaf.

BBQ Meatloaf Sandwiches

Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8 servings

Ingredients

  • 1 1/2 pounds ground beef do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20
  • 1 3/4 cups possibly more bread crumbs
  • 1 egg whisked
  • 2 cloves garlic minces
  • 1/2 small onion minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups your favorite BBQ sauce divided
  • Large hamburger buns
  • Mayonnaise
  • 8-12 slices bacon cooked
  • French-fried onions

Instructions

  • Preheat your oven to 350 F.
  • Line a baking sheet with foil.
  • Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  • Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  • Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  • Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  • Bake 45-50 minutes or until the internal temperature reaches 165 F.
  • Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  • Slather buns with mayonnaise.
  • Slice meatloaf and place on the buns.
  • Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  • Add top bun, serve, and devour.

Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

Country Ham Egg MuffinVelveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Also try my cowboy breakfast sandwiches.

Country Ham Egg Muffin

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches

Ingredients

  • 4 English muffins split
  • 1/2 cup unsalted butter melted, divided
  • 8 thin slices smoked ham
  • 4 large eggs
  • 1 teaspoon fresh thyme chopped (or a few pinches of dried thyme)
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup mayonnaise
  • Louisiana hot sauce
  • 4 thick slices American cheese

Instructions

  • Preheat oven to 375 F.
  • Brush the insides of the muffins with 1/4 cup of the butter.
  • Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
  • Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
  • Add the ham and brown on both sides. Remove.
  • Add remaining butter to the skillet.
  • Crack eggs into 4 silicon ring molds.
  • Sprinkle with thyme, salt and pepper.
  • Reduce heat to low and cook for 2 minutes or until the whites are almost done.
  • Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
  • Spread mayonnaise on the muffin halves.
  • Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
  • If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner.
baked-italian-sub-pizzaTo spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.

Also try my French bread pizza rustica.

Baked Italian Sub Pizza

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 servings

Ingredients

  • 1 12 " loaf French bread
  • 4 tablespoons Italian salad dressing
  • 8 thin slices of tomato
  • 4 thin slices of hard salami chopped
  • 4 ounces of thin sliced deli ham chopped
  • 1/4 cup sliced black olives
  • 1/4 cup sliced mild banana peppers
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese divided
  • Dried basil crumbled

Instructions

  • Preheat oven to 425 F.
  • Cut the bread in half lengthwise and place on a foil-lined baking sheet.
  • Brush the insides of each half of bread with the Italian dressing.
  • Divide the tomato, salami, ham, olives and peppers between the two bread halves.
  • Add cheeses.
  • Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
  • Cut into slices and serve.

Andouille Po Boy Version 2.0

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a simple but wonderfully spicy lettuce mixture. And you can never, ever go wrong with andouille sausage. That perfect spicy kick, in a casing that pops when you bite into it.
Andouille Po BoyI use the lettuce mixture on all of my po boys, not just this andouille version. It’s also great on hamburgers or hot dogs. It takes only a minute or two to make. When I pick up heads of iceberg lettuce at the grocery store I’ll shred and chop them and place them into baggies or containers along with a paper towel. That way I always have lettuce on hand for a quick po boy.

Also try my more traditional andouille po boy served up with a classic comeback sauce.

Andouille Po Boy

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 1 loaf po boy bread sliced horizontally (substitute French bread)
  • 1 pound cooked andouille sausages halved (you can substitute smoked sausage)

Lettuce mixture

  • 1/4 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 teaspoon or more, to taste Louisiana hot sauce
  • 2 teaspoons minced garlic
  • 1 heaping cup shredded and chopped iceberg lettuce

Instructions

  • Preheat oven to 350 F.
  • Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
  • Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
  • Place the sausages on the bottom bread half.
  • Top with the lettuce mixture and top bread half.
  • Cut in half and serve.

Lettuce mixture

  • Combine all ingredients in a bowl.

Spicy Chicken Salad

A better name for this spicy chicken salad would be ‘absolutely fantastic, totally different, outrageously great chicken salad’, but that’s too long for a blog post title. This is not your typical chicken salad. Sure, it’s creamy, but there are special, unexpected ingredients in there too. Like cheese (in a chicken salad????!). And bell pepper (why didn’t I think of that? It adds great crunch and flavor). And tart sour cream???! And my favorite flavors, spicy smoky chipotle and cooling creamy avocado. What a great chicken salad this is!
spicy-chicken-saladI wouldn’t change a thing about this spicy chicken salad.

If you aren’t going to use the entire batch at once, I do recommend that you only mix in avocado with what you will use. The avocado isn’t going to keep for long. You’re better off mixing it in when you need it.

Got leftover fried chicken? Also try my fried chicken salad. It’s crazy good on sandwiches too.

Spicy Chicken Salad

Course Main
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 2 cooked chicken diced
  • 1 green bell pepper diced
  • 1/3 cup pepper jack cheese diced
  • 1 avocado diced

Instructions

  • Place the mayonnaise, sour cream, lime juice, salt, garlic powder, chipotle powder, onion powder and cumin in a large bowl. Whisk until smooth.
  • Add the chicken, bell pepper and cheese and stir.
  • Cover and refrigerate for 15 minutes.
  • Gently fold in the avocado and serve on bread, in wraps, or on crispy lettuce.

Stromboli Sandwich

The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward, for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches. Nice and thick, but not too thick, it is packed with Italian-inspired flavors.
stromboli-sandwichNext time I make a batch, I’ll probably quadruple it and store the leftovers in the freezer. A quick defrost, some cooked pasta, and I have a great main dish done in no time. You can also make this meatless and you’ll have the perfect sausage for grilled sausage sandwiches or serve it up with warmed meatballs over pasta or on French bread for a meatball sandwich.

Also try my stromboli and easy sausage stromboli recipes.

Stromboli Sandwich

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Mike

Ingredients

  • 1 pound ground beef or substitute Italian sausage
  • 1 medium onion chopped
  • 8 ounces small mushrooms sliced thin
  • 1 medium green bell pepper chopped
  • 1 15 ounce can tomato sauce
  • 1 cup condensed tomato soup
  • 1/4 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1 12 ounce can tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • Vienna bread
  • Shredded mozzarella cheese

Instructions

  • Preheat oven to 375 F.
  • In a large skillet, crumble the beef and brown along with the onion. Drain any excess fat.
  • Add the mushrooms and bell pepper and cook for 3-5 minutes or until they are just starting to get soft.
  • Add the tomato sauce, tomato soup, garlic powder, dried oregano, chili powder, tomato paste and black pepper. Stir and reduce heat to a simmer and simmer for at least 10 minutes, the longer the more the flavors will meld. If the sauce gets too thick add a bit of water.
  • Cut bread in half lengthwise and scoop out as much of the bread as you can.
  • Transfer bread to a sheet of aluminum foil.
  • Fill insides with the meat mixture.
  • Top with cheese and cover in foil.
  • Place on a baking sheet and bake for 10 minutes until the cheese is melted.
  • Serve with lots of napkins.

Giardiniera Meatball Sandwich

Maybe it’s because I don’t get out enough, but I’d never heard of putting Giardiniera on a meatball sandwich before. Whomever came up with the idea should be knighted (if we knighted folks in the US). Add a bit of roasted red bell pepper and you have a super-easy-to-make incredibly yummy sandwich. Perfect any time, but also great because I almost always have the ingredients to make Giardiniera meatball sandwiches on hand.
Giardiniera Meatball SandwichI used mild Giardiniera when making these meatball sandwiches, but hot would be fantastic too. Just chop it up a bit before spooning it on top.

I did ‘cheat’ and use frozen meatballs. If I’d had more time to throw dinner together, I would’ve made a batch of my Italian meatballs. I try to keep some on hand at all times, but truth is, they are just so good that there’s just never any leftovers.

For a different twist, substitute my okra giardiniera for the ‘normal’ stuff.

Giardiniera Meatball Sandwich

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Author Mike

Ingredients

  • 1 12 " loaf French bread sliced horizontally
  • 10-12 cooked meatballs warmed (if using frozen store-bought, bake per package instructions first)
  • 4 slices Provolone cheese
  • Giardiniera chopped
  • 1 roasted red bell pepper sliced thin

Instructions

  • Hollow out as much of the bread as you can to make room for the meatballs and toppings.
  • Place on a sheet pan under the broiler for a minute or two until the bread starts to get crunchy.
  • Add cheese and meatballs. Place under the broiler for another minute or two until the cheese melts.
  • Add Giardiniera and bell pepper strips.
  • Slice into two 6" sandwiches and serve.

Italian Sausage Sandwiches Version 3.0

These Italian sausage sandwiches have become somewhat of a tradition in our house around New Year’s and the Superbowl. I make a nice big batch of them and let them slow cook either on the stove or in a slow cooker, ready to eat at any time. Perfect eats for watching football games, specially college bowl games. Spicy sausage with a flavorful tomato sauce loaded with peppers, onions, and mushrooms. All topped (of course) with ooey-gooey cheese.
Italian Sausage SandwichesI’m not sure I’ve ever made my Italian sausage sandwiches exactly the same way each year. Sometimes I go the spicy route, sometimes I use sweet sausages. Sometimes I add more bell peppers, sometimes I just add more mushrooms. It just kind of depends on how I feel that day. If you don’t mind spicy, add more red pepper flake and a good amount of hot sauce.

Also try my other version of Italian sausage sandwiches, all fantastic:version 1.0 and version 2.0.

Italian Sausage Sandwiches Version 3.0

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 10 sandwiches
Author Mike

Ingredients

  • 4 cups pizza sauce
  • 2 cups tomato sauce
  • Vegetable oil
  • 10 hot Italian sausages in casings
  • 1 large green bell pepper sliced
  • 1 large red bell pepper sliced
  • 1 large yellow bell pepper sliced
  • 1 large orange bell pepper sliced
  • 2 medium sweet onions sliced
  • 8 ounces fresh mushrooms sliced
  • 1 tablespoon minced garlic
  • Kosher salt and freshly ground black pepper to taste
  • 2 teaspoons Italian seasoning
  • 1 tablespoon more or less, to taste red pepper flake
  • 2 loaves French bread
  • 2 cups Mozzarella cheese shredded

Instructions

  • Place the pizza and tomato sauces into a large pot over medium heat.
  • In a large Dutch oven, heat a splash or two of oil over medium-high heat. Working in batches, add the sausages, browning on all sides. Transfer browned sausages to the pot of sauce.
  • Add more oil to the Dutch oven and add all of the vegetables. Saute until just starting to get soft, then transfer to the pot of sauce along with the sausages.
  • Season with salt and pepper, Italian seasoning and red pepper flake.
  • Cover, reduce heat to medium-low and simmer for 5-6 hours, stirring occasionally.
  • Slice the bread in half. I prefer to do this by cutting a 'V' down the top of the bread, making a trench for the sausages and sauce. I find that the bread doesn't split so easily this way. I also remove some of the bread inside just to make more room for the great toppings.
  • Cut bread into lengths a tad shorter than the sausages.
  • Add meat and top with sauce and a little bit of the vegetables.
  • Top with cheese and place on a sheet pan under the oven broiler just long enough to melt the cheese.

Italian Hoagie

Anita and I recently returned from the Pittsburgh, PA area. Anita was there for a conference, and I was there for food. Right down the street from our hotel was Pizza Bella. They made the most amazingly good hoagie that as soon as we returned home I had to make hoagies. And here it is in all of its glory. Great meats, cheese, and fresh toppings, all with a fantastic dressing.
Italian HoagieI hope I never have to decide between which is my favorite: hoagies or muffulettas. They are both fantastic sandwiches, both with a lot of Italian influence in the ingredients. One thing is for sure, though. The next time we are in the Pittsburgh area we’ll swing by Pizza Bella and grab more hoagies.

Also try my other version of hoagie dressing and my Italian grinders.

Italian Hoagie

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Author Mike

Ingredients

For the hoagie

  • 4 12 " Hoagie rolls
  • 1/2 pound thinly sliced deli ham
  • 1/2 pound thinly sliced capicola
  • 1/2 pound thinly sliced Genoa salami
  • 1/2 pound Provolone cheese
  • Hoagie dressing from below
  • 4 cups shredded iceberg lettuce
  • 2 to matoes sliced thin
  • 1 medium white onion sliced thin (soak in cold water first if desired)
  • Hot or sweet peppers

For the hoagie dressing (makes enough for 4 or more hoagies)

  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/3 cup olive oil
  • 1/4 cup sugar
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper to taste

Instructions

For the hoagie

  • Preheat oven to 350 F.
  • Slice bread rolls horizontally. Do not cut all the way through.
  • Brush insides of bread with dressing. Add meats and cheese.
  • Wrap in foil and place in oven for 12 minutes or until hot and the bread is a little crunchy.
  • Remove from foil. Add remaining ingredients, plus a little more of the dressing.
  • Serve.

For the hoagie dressing

  • Whisk together all ingredients.

Slow Cooker Chopped Corned Beef Reuben

I’m a sliced-corned beef Reuben kind of guy. Or I was. We recently ate at a little restaurant where a Reuben was on the menu. I’m a big fan of Reuben sandwiches, and I think they are a good test of the quality of the food a restaurant turns out. Tough corned beef? I’m not coming back. Well, to my surprise the Reuben at the restaurant had chopped corned beef mixed in with kraut. I thought…. hmmmm… I’m not sure about this… but I took a bite and loved it! So I went home and made a big batch for the week’s lunches!
Slow Cooker Chopped Corned Beef ReubenThere’s nothing fancy about this Reuben. It’s your standard fare. Slow-cooked corned beef, tender, and then chopped. Mixed in with well-rinsed and drained kraut. Easy dressing, cheese, and rye. Done. Eat! For a fantastic twist, my spicy slow cooker corned beef really kicks up a Reuben sandwich. My sous vide version is also fantastic.

Also try my southern Reuben sandwich and my slow cooker shredded Mexican beef.

Slow Cooker Chopped Corned Beef Reuben

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 8 servings
Author Mike

Ingredients

  • 2 pounds fresh sauerkraut rinsed and drained well
  • 2-3 pound corned beef brisket rinsed
  • 1 cup Thousand Island dressing
  • 16 slices pumpernickel rye bread toasted
  • 8-16 slices Swiss cheese

Instructions

  • Place kraut in slow cooker.
  • Add corned beef brisket and the spice packet that came with it.
  • Add lid and cook on low for 12 until the corned beef is about to fall apart.
  • Remove the corned beef and chop. Yes, you can slice it if you prefer. Return the beef to the slow cooker and stir to combine.
  • At this point you can add the Thousand Island to the slow cooker and stir, if you desire, or simply slather it onto the bread slices.
  • Spoon kraut and beef mixture onto the bread. Note: I like to transfer the mixture to a strainer first. I press down on it lightly to remove as much moisture as I can. This prevents me from having a soggy (bleh!) Reuben.
  • Add cheese to sandwich and serve.