Saturday, September 15, 2012

Garlicky Patty Melts with Provolone

We saw this recipe and knew everyone would love this. It is a 'revved up' patty melt. We halved the recipe and added sauteed onions. Will make this again for sure!

Garlicky Patty Melts with Provolone
Recipe courtesy Rachael Ray

2 pounds ground sirloin
1 to 2 Fresno chile peppers, seeded, and finely chopped(We used 1/2 jalapeno)
3 to 4 cloves garlic, finely chopped
2 small sprigs rosemary, finely chopped
A handful flat-leaf parsley, finely chopped(we used dried)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Softened butter
12 slices good quality white or Italian bread
A couple handfuls arugula or baby spinach leaves(we used fresh spinach)
12 slices sharp deli-sliced provolone
Beth's addition--sauteed onions

Heat a griddle or cast iron pan over medium-high heat.

Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.

Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.


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