Tangy Patty Melt Treat (Printable Version)
# What You’ll Need:
→ Special Dressing
01 -
1/4 teaspoon garlic powder
02 -
1/4 teaspoon paprika
03 -
1 teaspoon pickle juice
04 -
1 tablespoon Dijon mustard
05 -
2 tablespoons ketchup
06 -
1/4 cup mayonnaise
→ Sandwich Wraps
07 -
4 slices cheddar cheese
08 -
4 slices Swiss cheese
09 -
3 tablespoons unsalted butter
10 -
8 slices rye bread
11 -
1 teaspoon Worcestershire sauce
12 -
1/2 teaspoon pepper
13 -
1/2 teaspoon salt
14 -
12 ounces 85/15 ground beef
15 -
2 large onions, thinly sliced
16 -
2 tablespoons olive oil
# Steps to Follow:
01 -
In a bowl, whisk mayo, ketchup, mustard, pickle juice, garlic powder, and paprika until smooth. Put aside for later.
02 -
Warm up olive oil in a pan over medium-low. Toss in the sliced onions and cook them until they're soft and caramelized, around 30 minutes. If they dry out or stick, splash in a bit of water and lower the heat. Set aside when done.
03 -
Combine ground beef with Worcestershire, salt, and pepper in a mixing bowl. Form into four thin patties that are about the size of your bread slices.
04 -
Cook the patties in a heated skillet over medium heat until the outside browns. Take them out and set them aside. Clean out the pan.
05 -
Spread a layer of butter on one side of each bread slice. Heat up the skillet and place one slice buttered side down, then stack it with Swiss cheese, a patty, caramelized onions, dressing, cheddar cheese, and another bread slice buttered side facing up. Grill on medium until the outside is crispy and the cheese inside is gooey, flipping once. Repeat for the rest of the sandwiches.
# Additional Notes:
01 -
To make this melt gluten-free, swap the rye bread with certified gluten-free bread. Also, verify that Worcestershire and mustard don’t contain gluten, since some brands might.