Mushroom and Provolone Patty Melts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Your family won’t believe this comforting sandwich is light. For the kids, use beef broth instead of beer, and try mild wheat bread. Ingredients:
1 pound 93% lean ground beef |
cooking spray |
1 tablespoon olive oil, divided |
1/4 cup thinly sliced onion, divided |
1/4 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
1 (8-ounce) package presliced cremini mushrooms |
1 1/2 teaspoons all-purpose flour |
1/4 cup dark lager beer |
8 (1.1-ounce) slices rye bread |
4 (0.67-ounce) slices reduced-fat provolone cheese |
Directions:
1. Chop enough of the sliced onion to measure 1/4 cup. Combine chopped onion, beef, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat. Add patties; cook 4 minutes on each side or until done.
3. Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add mushrooms, remaining onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
4. When patties are done, remove from large pan. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
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