Wednesday, January 13, 2010
No such thing as too many sandwiches
Patty Melts with Grilled Onions
Cooking Light Annual Recipes 2009 Copyright 2008
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar
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 I used slices of low-fat Swiss
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).
I used my Griddler - I cooked the onions, then the burgers, wiped off the Griddler then grilled the sandwiches.
Nutritional Information:Calories:341 (25% from fat) Fat:9.6g (sat 4.4g,mono 3.2g,poly 1g) Protein:31.5g Carbohydrate:31.1g Fiber:3.6g Cholesterol:60mg Iron:3mg Sodium:754mg Calcium:350mg
I love grilled sandwiches. Patty melts were one of the original grilled sandwiches in my life. I've had this recipe on my list for a while but it sounded a bit fiddly, calling for several pans but I just used my Griddler for each step and it worked out well.
These were a nice step up from cheeseburgers. I did double the amount of cheese (I used 1 oz slices, 2 per sandwich) but they were still on the light side. There's no butter or oil on the bread. It really isn't necessary.
I am safe serving anything on bread or a bun to my husband. I used to avoid sandwiches during the week (we seem to eat so many on the weekend) but I've been trying to make at least one per week now. I seem to be the only one in the house concerned about variety and they are easy.
I'm tired of winter and just plain tired. I can't wait until spring.
Question of the Day: Have you ever had a patty melt?