Food & Drink

For this meatloaf sandwich, you’ll need both hands. And plenty of napkins

The meatloaf sandwich at Skip’s Kitchen is topped with cumin-spiked ketchup, provolone and arugula.
The meatloaf sandwich at Skip’s Kitchen is topped with cumin-spiked ketchup, provolone and arugula. apierleoni@sacbee.com

Skip’s Kitchen isn’t the most visible restaurant around, but what owner Skip Wahl does with casual fare, he does as well as anyone. His homemade meatloaf sandwich from a 15-year-old recipe joined the menu in October and has been a hit, a hefty chill-chaser served with crisscut or sweet potato fries, or fresh fruit.

The flavor-filled all-beef meatloaf is spiked with carrot, onion, red bell pepper, fresh thyme, a touch of cayenne pepper “and a few other spices.”

For the sandwich, a thick slice of cooked loaf is seared on the grill, snuggled into a telera roll (thin ciabatta), smeared with cumin-spiked ketchup and tomato, topped with melted provolone cheese and forested with peppery arugula.

$7.49 at Skip’s Kitchen, 4717 El Camino Ave., Carmichael, 916-514-0830, www.skipskitchen.com

Allen Pierleoni

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