Slice two 1-inch-thick pieces of bread and toast in a pan with butter. Slice a 1-inch-thick piece of meatloaf and top with a piece of Swiss cheese, if using. Warm in the oven, or in a pan with a little bit of butter, until warmed through. On one side of the toasted bread, spread the Horsey Sauce, then top with Quick Pickles, Crunchy Cheese and warm meatloaf. Place the other piece of toast on top, and slice in half. Repeat with remaining ingredients to make 14 more sandwiches.
Holy Roller White Bread:
Put all-purpose flour, sugar, yeast and salt in a medium bowl.
Combine the bread flour and milk in a small pot with a whisk until no lumps remain. Cook over medium heat, until the roux begins to brown slightly. Remove from heat, and cool.
Combine flour mixture, roux and eggs in a stand mixer fitted with the hook attachment. Mix on medium speed, slowly adding the butter, until all ingredients are combined, then
mix for 10 minutes. Remove the dough from the mixer onto a floured table. Shape dough into a loaf, and let rest for 5 minutes while you prepare your pan.
Spray a 13-inch Pullman pan with cooking spray and place loaf in pan. Allow the dough to rise until it peeks over the top of the pan, 20 minutes to 1 hour.
Preheat the oven to 350 degrees F.
Brush the top of the loaf with egg wash and bake until golden brown, about 30
minutes. Remove loaf from the pan and cool on a rack. Let cool completely before slicing.
Holy Roller Meatloaf:
Spray a 13-inch Pullman pan well with cooking spray and set aside. Preheat the oven to 350 degrees F.
Tear the bread into small pieces in a large bowl. Mix the milk and eggs into the bread. Add the Parmesan, pepper, garlic, shallots and parsley and combine well.
Add the meat to the bowl and combine well but be sure not to overmix.
Press the meat mixture into the Pullman pan. Wrap the pan first with plastic wrap, then foil.
Bake until an instant-read thermometer inserted in the center registers 145 degrees F, 30 to 45 minutes.
Let cool in pan, then cut into 1-inch-thick slices.
Holy Roller Horsey Sauce:
Yield:1 1/2 quarts
Whisk together sour cream, horseradish, mustard, vinegar, salt and pepper in a bowl until smooth and creamy. Place in refrigerator for at least 4 hours to allow flavors to infuse.
Wash and slice cucumbers 1/4-inch thick. Combine cucumbers with apple cider vinegar, mustard seed, salt and 2 tablespoons sugar in a medium pot. Bring to a boil and let simmer for 6 minutes. Discard the liquid and place cucumbers in a quart container.
Place white vinegar, celery seed, turmeric, allspice and remaining 2 cups sugar in the pot,
bring to a boil, then pour over cucumbers while still hot. Allow to cool and rest, 2 hours.
Preheat the oven to 350 degrees F. Line a baking tray with a silicone baking mat and spread Parmesan in a thin layer on top. Bake cheese until golden, about 15 minutes. Cool, then break into shards.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.