Open Faced Meatball Broccoli Garlic sandwiches

I took the meatballs I made last night and made strange sandwiches for dinner. I cooked the leftover meatballs in plain tomato sauce with some four-color pepper and italian seasoning. While they simmered, I melted some butter (about 1/3 of a stick) and added a tablespoon or two of garlic powder and a teaspoon of parsley. I took the last few slices of the homemade French inspired cheesy bread and slathered on the butter sauce.

I broiled the bread until the edges got crispy, then I pulled them out of the oven and covered them with tiny bits of fresh broccoli. On top of the broccoli, I piled the sauce and then two meat balls. Finally, I sprinkled on grated cheddar (liberally) and returned it to the oven to bake.