Enjoy this Patty Melt. Originally it was created as a thin burger, smothered with caramelized onions, topped with melted cheese and served on rye bread. For this recipe I use whole wheat bread.
It takes a while to caramelize the onions. I speed it up by starting them in the microwave first, and then they only need about 10 minutes in a skillet.
PATTY MELT
Serves 2
2 cups sliced onion
2 teaspoons canola oil, divided use
3/4 pound 95% lean ground beef
1 tablespoons low-sodium Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoons freshly ground black pepper
2 slices reduced-fat Swiss cheese (about 4 ounces)
4 slices whole wheat bread
Place onions in a microwave-safe bowl and microwave on high 5 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat. Add the onions and saute 10 minutes. They should be a golden color. Meanwhile mix the ground beef and Worcestershire sauce together and add pepper. Form into 2 thin patties. Remove onions to a plate. Add the remaining 1 teaspoon oil and the patties to the same skillet. Brown on one side 2 minutes. Turn over and cover each patty with sliced cheese. Cover the skillet with a lid and cook about 1 minute or until cheese melts. A meat thermometer should read 160 degrees Fahrenheit. Toast the bread. Place 2 slices of bread on 2 plates. Place a patty on each of the 2 slices. Cover the patties with onions. Close the sandwiches with the remaining 2 slices of bread.
PICKLE RELISH SALAD
2 tablespoons sweet pickle relish
2 tablespoons reduced fat oil and vinegar dressing
4 cups washed, ready-to-eat salad
1 cup sliced red bell pepper
1 cup peeled and sliced cucumber
Add relish and dressing to a large bowl. Mix well. Add the lettuce, red bell pepper and cucumber and toss with the dressing.
Per serving: 586 total calories, 17.5 g total fat, 5.6 g saturated fat, 7.4 g monounsaturated fat, 655 mg sodium, 119 mg cholesterol, 50.6 g total carbohydrate, 9.4 g fiber, 18.6 g sugars, 51.6 g protein, 1,415 mg potassium, 736 mg phosphorus
