I make these on sour dough bread and use Swiss cheese. They are delicious.
Patty Melts with Grilled Onions
Photo: Randy Mayor; Styling: Melanie J. Clarke
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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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