Sunday, May 18, 2008

Patty Melts and My New Love

I was first attracted to this recipe by the picture in the magazine, and then by the simple ingredients and directions. After I made it, I was thrilled with how little time it took to make it. The onions took about 3 minutes, the meat 4, and then the whole sandwich about 2. Boy, was it yummy! We've added this one to our list of all-time favorites - so now I'm going to be looking for more sandwiches - grilled and pannini.

Patty Melts with Grilled Onions
adapted from Cooking Light

1 medium onion, thinly sliced
1 teaspoon balsamic vinegar
1/2 lb. lean ground beef
1/8 teaspoon salt
dash pepper
2 tablespoons Dijon mustard
4 slices rye bread
1/2 cup shredded Jarlsberg or other Swiss cheese

Preheat electric grill or pannini pan. Sprinkle onion with balsamic vinegar. Spray pan with nonstick cooking spray and add onion. Cook about 3 minutes; remove and keep warm. Divide beef into two patties and sprinkle with salt and pepper. Add patties to pan; cook about 4 minutes or until done. Spread 1 teaspoon mustard over 2 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, half of the onion, and 2 more tablespoons cheese. Spread about 1 teaspoon mustard on remaining bread slices; place, mustard side down, on top of sandwiches. Wipe pan, if necessary. Add sandwiches, and cook about 3 minutes or until bread is lightly browned and crusty. Makes 2.

My new love is my grill/pannini pan. I've used it to grill meats, but this was the first time I'd used it to make sandwiches. Now I want some great recipes. Do you have any to share?


Ed Tep said...

Cyndi - Oh wow. That patty melt panini looks simply divine. I've got a few panini recipes in my recipe archive.

Jann said...

I need to get one of these pans/grills.......nice what they can do!