It's unusually chilly in San Francisco this week and downright frigid in other parts of the country, which has me craving comfort food: sandwiches, soup, lasagna, turkey, meatloaf, turkey meatloaf . . . So although I dismissed the Sentinel's shoddy construction on my last adventure in expensive sandwiches, I was lured once again to the nearby shop by the thought of turkey meatloaf, snuggled in a hot, buttery roll and slathered with cranberry sauce.
This sandwich was both lip-smacking and something of a letdown. To hear what I thought and to get the recipe,
On the one hand, the spicy flavor of the chipotle mayo against the more Midwestern meatloaf was delectable, and I'm always a fan of cran with my turkey. Like before, the Sentinel really excels with its fresh-baked bread, which tastes like a buttery dinner roll.
But the meatloaf wasn't what I was expecting. I wanted a very traditional taste, albeit with turkey instead of beef, but instead I got what was essentially a juicy turkey burger. A good turkey burger, but not the best ever, and not enough like meatloaf for my taste. Also, as you can see from the photos, the mound of turkey was enormous — really too much in proportion to the bread. When I make it at home, I'll opt for a more traditional meatloaf and slice it about an inch thick. Check out my version of the sandwich below.
- Preheat oven to 350°F.
- Slice the sandwich roll in half horizontally. On each half, spread 1 tablespoon of chipotle mayo.
- Lay the sliced meatloaf on the bottom half of bread, then place both halves of bread in the oven for 5 minutes or until bread is lightly toasted.
- Cover the meatloaf with a generous dollop of cranberry sauce and spread evenly across the meat.
- Cover the cranberry sauce with leaves of butter lettuce, place the other half of the roll on top, cut in half, and serve immediately.
Makes 1 sandwich.
- Sandwiches, Main Dishes
- North American