Chicken Chorizo Patty Melt (Sunny Anderson) |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 pound ground chicken |
6 ounces fresh chorizo |
2 cloves garlic, minced |
2 tablespoons chopped fresh oregano leaves |
1 teaspoon kosher salt |
1 tablespoon butter |
1 tablespoon vegetable oil |
1 large or 2 regular vidalia or sweet onions, halved and sliced |
kosher salt and freshly ground black pepper |
4 tablespoons vegetable oil |
4 flat bread, naan or pita, halved |
8 to 10 slices jarlsberg or swiss cheese |
ketchup, for dipping |
Directions:
1. Patties: In a large bowl, gently but thoroughly combine all ingredients. Form into 4 equal-sized thin patties roughly the size of the bread you will be using or in the case of the naan, 1/2 the bread size. Cover the patties with plastic wrap and refrigerate for 30 minutes.
2. Onions: In a medium saute pan on medium heat melt the butter with the oil. Add the onion and season with a pinch of salt and a couple of grinds of pepper, to taste. Saute until the onions are caramelized, about 35 minutes, and set aside.
3. Preheat a griddle with 2 tablespoons of oil over medium-high heat. Griddle the patties on the on both sides until crispy on the edges and cooked through, about 3 minutes per side. Remove to a plate and wipe the griddle. Assemble the sandwiches by layering each bread 1/2 with a slice of cheese, a patty, another slice of cheese, onions, and the other bread 1/2, in that order. Brush or add 2 more tablespoons of oil to the griddle and put the sandwiches on the griddle. Press on the sandwich with a spatula to help toast evenly and hold the sandwich together. Cook until the cheese is melted and the bread is toasted, about 2 minutes on each side. Serve immediately with ketchup, for dipping.
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