I love cold meat loaf even more than hot, and if you start with a great recipe, it doesn’t take much to make a terrific sandwich. My choice for bread is toasted rye or bakery-made coarse-grain whole wheat. Then all you need are some juicy slices of vine-ripened heirloom tomatoes (I use Brandywines), a generous slathering of
homemade Russian dressing, and perhaps some super thin slices of sweet onion. On the side, I serve a kosher dill pickle, sliced into quarters.

Makes 4 sandwiches

RUSSIAN DRESSING RECIPE

INGREDIENTS

• 1 cup mayonnaise
• 1 tablespoon finely chopped scallion greens
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon prepared horseradish, drained
• 1 teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• 3 tablespoons ketchup
• 8 slices good rye or whole wheat bread, toasted
• 1 cup finely shredded iceberg lettuce (optional)
• ½ cup shaved sweet onions (optional)
• 8 ⅛-inch-thick slices large ripe tomato (I use heirloom)
• Kosher dill pickles, quartered lengthwise

INSTRUCTIONS

1. Dressing: Whisk together all the ingredients in a small bowl until well combined.
2. Smear each slice of toast with some of the dressing and cover 4 of the slices with the lettuce (if using).
3. Place 2 slices of meat loaf on top and spread some more dressing on the meat loaf.
4. Scatter on the onions (if using) and lay a slice of tomato on top of each sandwich.
5. Assemble the sandwiches, cut in half, and serve with dill pickle spears.

COOK’S NOTES

• For a variation, use the Russian Dressing to make a simple coleslaw: Combine 2 cups finely shredded cabbage with ¼ cup finely chopped sweet onion, 1 teaspoon sugar, 1 tablespoon fresh lemon juice, and ¼ cup of the dressing. Pile the coleslaw on the sandwiches in the place of the tomato, lettuce, and onion.
• Store extra Russian Dressing in a sealed container in the refrigerator for up to 1 week. It is great on roast beef sandwiches, too.