Prep 10 mins
Cook 20 mins
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.
- 8 slice vidalia onions (sliced 1/8-inch-thick) or 8 slice other sweet onion (sliced 1/8-inch-thick)
- 14.79 ml balsamic vinegar
- cooking spray
- 453.59 g extra lean ground beef
- 1.23 ml salt
- 1.23 ml fresh ground black pepper
- 44.37 ml Dijon mustard (creamy mustard BLEND such as Dijonnaise!!!)
- 8 slice rye bread (or whole wheat is good)
- 236.59 ml shredded reduced-fat jarlsberg cheese
- 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.
- 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.
- 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.
- 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).
This was a very yummy sandwich. I made dijonaise by blending 4 T mayo with 1 T Dijon mustard. Otherwise, I made this as listed; except I did the final step in my panini maker. Next time I will use more Dijonnaise, but other than that I would not change anything!