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Patty Melts with Grilled Onions

from Cooking Light

Ingredients

  • 8 ⅛-inch-thick slices Vidalia or other sweet onion
  • 1 tablespoon balsamic vinegar
  • Cooking spray
  • 1 pound extra lean ground beef
  • ¼ teaspoon salt
  • ¼ 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

Instructions

  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. 2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a ½-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.
  3. 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. 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).