DAILY DINNERS

Brush a large, non-stick frying pan with oil or butter so that you have a light coating. Heat the frying pan over medium low. Place two slices of meatloaf on the pan. Cook on each side until the meatloaf is lightly browned in places and warmed through, about 3 mins per side.

Meanwhile, spread one side of each slice of bread with a thin layer of mayo (or Greek yogurt) and the other with a thin layer of butter, spreading the butter all the way to the edges. Remove the meatloaf slices from the pan. Lay 2 slices of bread in the skillet, buttered-sides down. Top each with a slice of cheese, a slice of warmed meatloaf, and any other desired toppings except the lettuce. Lay another slice of bread on top, buttered-sides up.

Grill the meatloaf sandwiches on each side until the bread is toasted and the cheese is melted, about 2 to 4 mins per side (be patient! Low-and-slow guarantees melted cheese and crisp, but not burned bread). Repeat with the remaining two sandwiches. Let sandwiches cool for a few minutes before serving.

TO STORE: Refrigerate leftover meatloaf sandwich in an airtight storage container for up to 1 day.

TO REHEAT: Rewarm leftovers in a frying pan on the stovetop over medium-low heat or with a panini press, or enjoy sandwich cold.

TO FREEZE: Wrap individually in plastic wrap and then foil. Let thaw overnight in refrigerator before reheating.