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Grilled Sourdough Cheddar Melt

Becky Luigart-Stayner

Yield 4 servings (serving size: 1 sandwich)
This is also called a patty melt: ground meat and cheese nestled between slices of bread (any kind will do) and grilled. Prewrapped slices of processed cheddar cheese are the only way to go, as they melt better. We do it here far lighter than you're likely to find it on the road.

Ingredients

  • 2 teaspoons butter or stick margarine, divided
  • Cooking spray
  • 2 cups coarsely chopped onion
  • 1 pound ground round
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 4 (3/4-ounce) slices 2% reduced-fat processed sharp cheddar cheese
  • 8 (1 1/2-ounce) slices sourdough or white bread

Nutrition Information

  • calories 462
  • caloriesfromfat 22 %
  • fat 11.5 g
  • satfat 5.3 g
  • monofat 3.1 g
  • polyfat 0.9 g
  • protein 38.5 g
  • carbohydrate 49.3 g
  • fiber 3 g
  • cholesterol 80 mg
  • iron 5.2 mg
  • sodium 909 mg
  • calcium 357 mg

How to Make It

  1. Melt 1 teaspoon butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 4 minutes or until golden brown, stirring frequently. Reduce heat; cook 10 minutes or until tender, stirring occasionally. Set aside.

  2. Preheat broiler.

  3. Combine beef, pepper, and salt in a medium bowl. Divide the beef mixture into 4 equal portions, shaping each into a 1/4-inch-thick oval patty. Place the patties on a broiler pan coated with cooking spray; broil 4 minutes on each side or until done.

  4. Place 1 cheese slice over each of 4 bread slices; top each slice with 1 patty and 3 tablespoons onion mixture. Cover with the remaining bread slices. Melt 1/2 teaspoon butter in pan coated with cooking spray over medium heat; add 2 sandwiches to pan. Cook for 4 minutes on each side until browned and cheese melts. Repeat the procedure with 1/2 teaspoon butter and the remaining sandwiches.