Leftover Meatloaf Sandwich

By Leite's Culinaria

Ingredients

3 tablespoons store-bought or homemade ketchup
1 tablespoon store-bought or homemade apricot jam
1/2 tablespoon finely chopped canned chipotle chile
2 tablespoons store-bought or homemade mayonnaise
Enough 3/4-inch-thick (18-mm) slices of leftover meatloaf
4 slices Muenster (provolone, or Havarti cheese)
4 slices of a really good bread
Arugula or other greens (for serving)

Prep Time5mins
Cook Time10mins
Servings2

Instructions

Make the sauce

In a small bowl, mix together the ketchup, apricot jam, chipotles, and mayonnaise.

Make the sandwiches

In a large nonstick skillet over medium-high heat, cook the meatloaf slices until heated through and starting to get crisp, about 2 to 3 minutes.

Flip the slices of meatloaf, divvy the cheese between them, and cook until the cheese begins to melt, 2 to 3 minutes more. Slide the meatloaf slices onto a plate.

Add the bread to the skillet and cook until just toasted.

Spread about 1 1/2 tablespoons of the sauce on two slices of the toasted bread. Top each slice with arugula, half of the cheese-topped meatloaf, and the final slice of bread.