|Saturated fat||7.7 g|
This delicious cheesy recipe makes good use of the leftovers from Mini Turkey Meatloaves (see recipe here). Whole-wheat bread and colorful sweet bell peppers bring some balance to the ooey-gooey melted cheddar.
- Heat a large, wide ovenproof skillet over medium heat. Add the olive oil and sliced bell pepper. Sprinkle all over with the basil. Sauté, stirring often, until peppers begin to soften but are not charred, about 4 to 5 minutes. Remove from heat and set aside.
- Slice each meatloaf (see recipe here) into two pieces, then place in the pan, cut side down. Return the pan to the stovetop over medium heat. Sear the meatloaves, pressing down gently with a firm spatula, for 2 minutes. This step is just to reheat the meatloaves, as they won’t have much time to warm up under the broiler. Remove from the heat and set aside. You can give the peppers a stir once or twice while you’re warming the meatloaves to let them finish cooking. Remove from heat.
- Lightly toast the bread in a toaster or toaster oven, then set each slice on a cutting board. Spread 1 tsp. mayonnaise on each piece of bread, then divide the peppers between the two. Top each piece of toast with the split meatloaves (so each piece gets 2 halves). Divide the cheese between the two, sprinkling it in an even layer over the top.
- Turn the oven broiler on low. Place the assembled sandwiches under the broiler for 1 to 2 minutes, until the cheese is melted and bubbling. Remove from broiler and top each one with 1 Tbsp. fresh parsley. Enjoy with a fork and knife!
If your skillet isn’t ovenproof, you can broil the sandwiches on a baking sheet.