These were good - I used my panini press - but I'd do a couple of things differently next time. I wouldn't grill the onion, but saute it in a frying pan with a little olive oil and the vinegar, make it a bit more like caramelized onion. I'd also get rid of the dijonaise and use reduced fat 1000 island dressing. Yeah...that is more reubenesque, but that is what my family (and I) would prefer. Will definitely add to our regular rotation with the changes.
Patty Melts with Grilled Onions
Photo: Randy Mayor; Styling: Melanie J. Clarke
More From Cooking Light
Amount per serving
- Calories: 341
- Calories from fat: 25%
- Fat: 9.6g
- Saturated fat: 4.4g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1g
- Protein: 31.5g
- Carbohydrate: 31.1g
- Fiber: 3.6g
- Cholesterol: 60mg
- Iron: 3mg
- Sodium: 754mg
- Calcium: 350mg
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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).
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