1/2 pound lean ground beef (90% lean)

1/2 pound ground turkey

1 1/2 teaspoons chili powder

8 ounces Velveeta cheese, shredded

24 slices snack rye bread

Chopped fresh parsley, for garnish

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In a large skillet over medium heat, cook the ground beef and ground turkey together until fully browned and cooked through. Drain any excess fat.
Add chili powder to the meat mixture and stir until well combined.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place a portion of the cooked meat mixture on a slice of rye bread, top with shredded Velveeta, and cover with another slice of rye bread.
Arrange the sandwiches on the prepared baking sheet and bake for 10–12 minutes, or until the cheese is melted and the bread is lightly toasted.
Remove from the oven, sprinkle with chopped parsley, and serve warm.

Use cheddar, mozzarella, or Colby Jack instead of Velveeta for variation.

Toast the rye bread lightly before assembling for extra crispness.

Add pickles or mustard for a tangy contrast.

Store leftovers in the refrigerator for up to 2 days and reheat in the oven.

Freeze assembled sandwiches before baking and cook from frozen at 350°F for 20 minutes.