Veal Patty Melts
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 513 |
| pro | 38 g |
| total fat | 26 g |
| sat. fat | 9 g |
| carb | 31 g |
| fibre | 4 g |
| chol | 171 mg |
| sodium | 846 mg |
| potassium | 535 mg |
| % RDI: | - |
| calcium | 33 |
| iron | 21 |
| vit A | 13 |
| vit C | 12 |
| folate | 35 |
- Portion size: 4
Patty melts, an old-fashioned diner favourite, get a delicious flavour update with veal.
Ingredients
- 2 tbsp 2tbspvegetable oil
- 2 2oniononions, sliced
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 2 tsp 2tspRussian mustard or sweet mustard
- 8 8slices dark rye bread
- 4 oz 4ozCanadian Swiss cheese, thinly sliced Patties:
- 1 1eggeggs
- 1 tbsp 1tbspwater
- 1 1garlic clovegarlic cloves, minced
- 1/4 cup 1/4cupchopped fresh parsley
- 1 tbsp 1tbspDijon mustard
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspcaraway seeds
- 1/4 tsp 1/4tsppepper
- 1 lb 1lbground veal
Preparation
In large skillet, heat vegetable oil over medium heat; cook sliced onions, salt and pepper, stirring occasionally, until golden, about 10 minutes. Set aside.
Patties: Meanwhile, in bowl, whisk egg with water; stir in minced garlic, chopped fresh parsley, Dijon mustard, salt, caraway seeds and pepper. Mix in veal. Shape into four 3/4-inch (2 cm) thick patties.
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes.
Spread mustard over 4 of the bread slices. Top with patties, cheese and fried onions; sandwich with remaining bread.
Place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 6 minutes. Cut in half.
Source : Canadian Living Magazine: July 2009
