Classic Patty Melts
2 large, halved vertically and thinly sliced
1 tsp, divided
¾ tsp, divided
Uncooked 93% lean ground beef
Reduced fat American cheese
Light rye bread
8 slice(s), toasted
- Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the oil and onions; cook, stirring frequently, for 10 minutes. Continue cooking until the onions are very soft, deeply browned, and charred in spots, adding water 2 tablespoons at a time as needed to prevent scorching, about 10 more minutes. Stir in ½ tsp salt and ¼ tsp black pepper. Remove from heat.
- Meanwhile, divide the beef into 4 equal portions, shaping each into a ½-inch-thick patty roughly the size and shape of your bread. Season with the remaining ½ tsp each salt and pepper.
- Remove the onions from the pan and wipe it clean with paper towels. Heat skillet over medium-high. Coat with cooking spray. Add patties to the pan. Cook until well browned and cooked through, 3 to 5 minutes per side. Top each with 1 cheese slice. Top 4 of the bread slices with patties and some of the onions. Place remaining 4 bread slices on top.
- Serving size: 1 sandwich