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Patty Melts
Patty Melts
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious patty melt with balsamic onions, Jarlsberg cheese, and lean beef on rye, slathered with mustard.
Ingredients:
  • 8 medium slices sweet onion (such as Vidalia®)
  • 1 tablespoon balsamic vinegar
  • 1 pound extra-lean ground beef
  • 0.25 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 1 serving cooking spray
  • 8 (1 ounce) slices rye bread
  • 3 tablespoons Dijon-mayonnaise blend (such as Hellman's® Dijonnaise™)
  • 1 cup shredded reduced-fat Jarlsberg cheese
Instructions:
  • Place onion slices neatly on a plate and generously drizzle vinegar over them. Divide the beef into 4 equal portions and shape each into a 1/2-inch thick patty. Season the patties with salt and pepper to taste.
  • Preheat a large grill pan over medium heat. Lightly spray the pan with cooking spray and add the onion. Cook covered for 6 minutes, flipping halfway through. Remove from the pan, cover, and keep warm.
  • Preheat the grill pan over medium-high heat. Add a generous spray of cooking oil and place the patties in the pan. Grill until cooked through, about 3 minutes on each side. Use an instant-read thermometer to ensure the internal temperature reaches 160 degrees F (71 degrees C). Transfer the cooked patties to a plate, drain any excess grease, and wipe the pan clean with a paper towel.
  • Evenly coat all bread slices with a delicious Dijon-mayonnaise blend. Layer 4 slices with 2 tablespoons of Jarlsberg cheese, 1 beef patty, 2 onion slices, and another 2 tablespoons of Jarlsberg. Finally, top with the remaining bread slices, mustard-side down.
  • Preheat a grill pan over medium heat and spray with cooking spray. Place sandwiches on the pan and press down gently with a heavy skillet. Toast each side for about 3 minutes until golden brown, keeping the skillet on top while they cook.

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