Patty Melt With Grilled Onions |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tasty patty melts made on the stove-top (I just use a regular non-stick skillet, or you could use a grill pan if you have one). If you don't have Dijonnaise- just mix equal parts of Dijon mustard & mayo. Simple & tasty. :) From CL May 2008. Ingredients:
8 slices vidalia onions (sliced 1/8-inch-thick) or 8 slices other sweet onion (sliced 1/8-inch-thick) |
1 tablespoon balsamic vinegar |
cooking spray |
1 lb extra lean ground beef |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3 tablespoons dijon mustard (creamy mustard blend such as dijonnaise!!!) |
8 slices rye bread (or whole wheat is good) |
1 cup shredded reduced-fat jarlsberg cheese |
Directions:
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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