The heart wants what the heart wants, and sometimes a plain meatloaf sandwich on white bread with Miracle Whip just won’t do. I wanted something with more personality—something that tastes like a favorite deli sandwich, without the price tag. That’s how this Spicy Mustard Meatloaf Sandwich or Panini was born. It elevates leftover meatloaf into a memorable lunch that’s anything but ordinary.
This sandwich works great cold straight from the fridge or warmed and pressed into a panini. Both versions are delicious: the cold sandwich is hearty and satisfying, while the panini adds crisp, toasted bread and melted cheese for a different kind of comfort.
What makes this sandwich shine is a simple, spicy mustard sauce that replaces the usual mayo or ketchup. It adds a gentle heat and bright flavor that complements the meatloaf without overpowering it. I also like to pile on mixed field greens for freshness, thin slices of tomato and red onion, a few torn slices of melt-friendly cheese, and some bread-and-butter or dill pickles for a touch of sweetness and crunch.
Choose a semi-soft sandwich roll so it’s sturdy enough for a panini but still pleasant as a cold sandwich. For cheese, I prefer Havarti, but Gouda, Swiss, Provolone, or white cheddar all pair nicely. If you plan to make a panini, brush the outside of the roll with a little olive oil to help it brown evenly.
Assembly is easy: spread the spicy mustard sauce on both sides of the split roll, add a handful of mixed greens to the bottom half, then place a thick slice of leftover meatloaf on top. Add cheese, tomato, red onion, and pickle slices, close the sandwich, and enjoy as-is, or press it until golden if you prefer a hot panini.
Here’s the quick, flavor-packed spicy mustard sauce:
- 1/2 tablespoon spicy brown mustard
- 1/2 tablespoon regular yellow mustard
- 1/2 teaspoon sriracha
- 1/4 teaspoon barbecue sauce
- pinch of garlic powder
- pinch of black pepper
Stir these together in a small bowl and taste—adjust the sriracha if you want more or less heat. Spread it on the roll and build your sandwich.
For a cold sandwich, use a thick slice of chilled meatloaf. For a hot panini, briefly warm the meatloaf slice first if you want it heated through, assemble the sandwich, then toast in a preheated panini press. I like to heat the press a bit higher to get a crisp exterior while keeping the interior moist; if you want the filling hot all the way through, warm the meatloaf and cook the panini a bit longer at lower heat.
The combination of spicy-sweet sauce, savory meatloaf, melty cheese, crisp greens, and tangy pickles makes this sandwich a weekday star. It turned a ho-hum Monday into something to look forward to—and I recommend making an extra meatloaf so you can enjoy more sandwiches later.
Enjoy this Spicy Mustard Meatloaf Sandwich or Panini—it’s simple to assemble, full of flavor, and perfect for using leftover meatloaf. Have a great week and happy cooking!
Spicy Mustard Meatloaf Sandwich or Panini
Ingredients
For Sandwich:
- 1 semi-soft sandwich roll
- Spicy Mustard Sauce (recipe below)
- 1 handful of mixed field greens
- 1 thick slice of leftover Best Spicy Mustard Meatloaf, lightly warmed or cold
- 2 slices Swiss or Gouda cheese (or your favorite)
- Thinly sliced tomato (2–4 slices, depending on size)
- Very thin slices red onion, to taste
- 3–4 homemade sweet or dill pickle slices
- Olive oil (for panini-style)
Spicy Mustard Sauce:
- 1/2 Tbsp spicy brown mustard
- 1/2 Tbsp yellow mustard
- 1/2 tsp sriracha (adjust to taste)
- 1/4 tsp barbecue sauce
- Pinch garlic powder
- Pinch black pepper
Instructions
- In a small bowl, stir together the spicy mustard sauce ingredients. Set aside.
- Split the roll and spread the sauce on both cut sides. Top the bottom roll with mixed greens, a slice of meatloaf, cheese, tomato, red onion, and pickle slices. Close, slice in half, and enjoy.
- To make a panini: brush the heated panini maker’s bottom grate with olive oil and brush the outside of the sandwich with a little oil. Place on the hot grate, close the lid, and cook according to the press’s directions until the bread is toasted and the cheese is melted. If you prefer the meatloaf hot all the way through, warm the meatloaf first and cook on a slightly lower heat for longer.