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    You are in: Home / Recipes / Roman Patty Melts/Balsamic Peppers, Onions/Sundried Tomato Aioli Recipe
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    Roman Patty Melts/Balsamic Peppers, Onions/Sundried Tomato Aioli

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Manami's Note:

    Try Suzanne Barfield's Roman Patty Melt with peppers, onions and aioli to make a great burger for which she won $100,000.00. On 09/28/2009 she was the new winner of the Sutter Homes Build a Better Burger contest, and this is the burger, ;) Suzanne hails from Basking Ridse, NJ & holds an M.S. in food chemistry from Rutgers University and has a Ph.D. in human and organizational development. Before retiring, she worked in IT doing strategic planning. Suzanne’s degree has helped her with cooking, because she is an “experimenter at heart.” She has fond memories of eating patty melts at Woolworth’s as a kid, so she started playing around with that idea and added Mediterranean flavors. :) Don't let the long laundry list frighten you - you just need to be organized - it is really worth the effort..

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    Ingredients:

    Servings:

    Units: US | Metric

    BALSAMIC PEPPERS AND ONIONS

    PATTIES

    SUN-DRIED TOMATO AIOLI

    ASSEMBLY

    • vegetable oil or extra-virgin olive oil, for brushing on the grill rack
    • 1/4 cup butter, softened
    • 12 center-cut slices Italian bread
    • 1 bunch fresh basil
    • 6 ounces italian pecorino cheese, preferably Cacio de Roma, shredded

    Directions:

    1. 1
      FOR BALSAMIC PEPPERS AND ONIONS:.
    2. 2
      Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
    3. 3
      Heat the oil in a fireproof skillet and add the bell pepper, onion, salt, and pepper.
    4. 4
      Cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
    5. 5
      Add the glace and cook 5 minutes longer.
    6. 6
      Cover the pan with aluminum foil and keep warm.
    7. 7
      FOR THE PATTIES:.
    8. 8
      Combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl.
    9. 9
      Add the wine, pepper sauce, and beef.
    10. 10
      Handling the meat as little as possible to avoid compacting it, mix well.
    11. 11
      Form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
    12. 12
      FOR THE AIOLI:.
    13. 13
      Combine all the ingredients in a small bowl and mix well.
    14. 14
      Cover and refrigerate until assembling the patty melts.
    15. 15
      Brush the grill rack with vegetable oil.
    16. 16
      Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.
    17. 17
      Butter both sides of the bread slices, place on the rack, and toast one side only until golden brown.
    18. 18
      TO ASSEMBLE:.
    19. 19
      Spread the toasted sides of the bread slices with the aïoli.
    20. 20
      Top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, an equal portion of the cheese, and the remaining bread slices, aïoli sides down.
    21. 21
      Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side.
    22. 22
      Serve immediately.
    23. 23
      Suggested wine pairing: Zinfandel.

    Ratings & Reviews:

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    Nutritional Facts for Roman Patty Melts/Balsamic Peppers, Onions/Sundried Tomato Aioli

    Serving Size: 1 (907 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 2314.4
     
    Calories from Fat 649
    28%
    Total Fat 72.2 g
    111%
    Saturated Fat 24.1 g
    120%
    Cholesterol 163.0 mg
    54%
    Sodium 5256.9 mg
    219%
    Total Carbohydrate 312.9 g
    104%
    Dietary Fiber 18.2 g
    73%
    Sugars 9.1 g
    36%
    Protein 95.2 g
    190%

    The following items or measurements are not included:

    fresh basil

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