Rob Reiner Recipe

Make the sauce

Combine ketchup, apple cider vinegar, brown sugar, Dijon, Worcestershire, smoked paprika, garlic powder, black pepper, and hot sauce (if using) in a small saucepan or bowl. Whisk to combine.

Heat the mixture over medium-low heat in a small saucepan, bring to a gentle simmer, then reduce heat and cook 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning (more sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and set aside.

Prepare bread and butter

Spread about 1 tablespoon of softened butter evenly on the outside cut faces of each roll half (butter will face the griddle). This helps achieve a crisp, golden exterior when pressing.

Lightly brush the interior cut faces of the rolls (the inside) with about 1 to 2 tablespoons of the prepared swanky BBQ sauce, dividing evenly among the two sandwiches (or both halves of one large sandwich).

Layer meatloaf slices evenly across the bottom roll(s) so they slightly overlap. Divide the 10 oz meatloaf roughly equally between the two sandwiches or use all on one if making a single large press. Spoon an additional 1 to 2 tablespoons of BBQ sauce over the meatloaf to coat.

Top the meatloaf with provolone slices so they cover the meatloaf surface. Add optional pickle slices on top of the cheese if using.

Place the top roll halves over the assembly and press down gently by hand to compact the sandwich before heating.

Press and cook

Heat a griddle or large skillet over medium heat and add olive oil to lightly coat. Place the assembled sandwich on the hot surface, buttered side down. Put a heavy cast-iron pan, another skillet, or a sandwich press directly on top of the sandwich to press it. If using a pan, weight it with a foil-wrapped brick or cans to achieve even pressure.

Cook for 3–4 minutes, then carefully flip the sandwich (with weights) and cook another 3–4 minutes, or until bread is golden brown and cheese is melted and meatloaf is heated through. If using a panini press, cook until the exterior is crisp and internal temperature is at least 140°F (60°C) for thoroughly heated meatloaf, about 5–7 minutes depending on press.

If the bread is browning too quickly before cheese melts, lower heat slightly and cover loosely with a lid for 1–2 minutes to help cheese melt without burning the bread.

Remove the weight and transfer the sandwich to a cutting board. Let rest 1 minute, then slice in half on the diagonal. Serve immediately with extra swanky BBQ sauce on the side for dipping.

Optional: drizzle a little of the sauce over the cut faces or spread additional sauce inside before serving for a stronger flavor. Plate with pickles or fries as desired.