Patty Melts with Grilled Onions
- 8 (1/8-inch-thick) slices Vidalia or other sweet onion
- 1 tablespoon balsamic vinegar
- Cooking spray
- 1 pound extralean ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons creamy mustard blend (such as Dijonnaise)
- 8 (1-ounce) slices rye bread
- 1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese
- calories 341
- caloriesfromfat 25 %
- fat 9.6 g
- satfat 4.4 g
- monofat 3.2 g
- polyfat 1 g
- protein 31.5 g
- carbohydrate 31.1 g
- fiber 3.6 g
- cholesterol 60 mg
- iron 3 mg
- sodium 754 mg
- calcium 350 mg
How to Make It
Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.
Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.
Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.
Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).