Garlicky Patty Melts with Provolone (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
2 pounds ground sirloin |
1 to 2 fresno chile peppers, seeded depending on heat tolerance, and finely chopped |
3 to 4 cloves garlic, finely chopped |
2 small sprigs rosemary, finely chopped |
a handful flat-leaf parsley, finely chopped |
kosher salt and freshly ground black pepper |
extra-virgin olive oil, for drizzling |
softened butter |
12 slices good quality white or italian bread |
a couple handfuls arugula or baby spinach leaves |
12 slices sharp deli-sliced provolone |
Directions:
1. Heat a griddle or cast iron pan over medium-high heat.
2. Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.
3. Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.
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