Veal Patty Melts
This recipe makes 4 servings
|Per serving: about||-|
|total fat||26 g|
|sat. fat||9 g|
- Portion size: 4
Patty melts, an old-fashioned diner favourite, get a delicious flavour update with veal.
- 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
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