- 4 slices soft, white, Texas toast style bread (thick cut)
- 2 Tablespoons unsalted butter
- Stonewall Kitchen Country Mayup
- 4 – 8 slices Munster cheese
- 2 – 4 slices leftover Mom’s Meatloaf (see recipe here)
- Warm a large sauté pan over medium heat or preheat an electric griddle to 325°F.
- When pan or griddle is hot, add meatloaf slices and quickly brown on each side. Set aside and remove pan from heat. If using an electric griddle, quickly wipe it down with a paper towel and allow it to stay preheated.
- Place 2 slices of Texas toast on a flat surface. Spread Country Mayup over the surface and cover with 1-2 slices of cheese. Divide warmed meatloaf on top of cheese and top with an additional 1-2 slices of cheese. Spread Country Mayup on the remaining 2 slices of bread and place Mayup-side down on top of the cheese.
- Return pan to medium heat and add 1 Tablespoon butter, or add to preheated griddle. Place both sandwiches in the pan or on the griddle and move around slightly to collect the melted butter. Allow to cook for 2-4 minutes, until the bread has turned golden brown.
- Remove sandwiches from heat and add remaining butter. Flip sandwiches over and place back into pan allowing the other slice of bread to cook. When the bread is golden brown and the cheese has fully melted, remove from pan, slice in half and serve hot.