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Patty Melt Recipe Suitable for Diabetic Meal Plans
8 (1/8-inch thick) slices Vidalia or other sweet onion 1 tbsp balsamic vinegar Cooking spray 1 pound extra lean ground beef 1/4 tsp salt 1/4 tsp freshly ground black pepper 3 tbsps creamy mustard blend (such as Dijonnaise) 8 (1 ounce) slices rye bread 1 cup (4 ounces) shredded reduced fat Jarlsberg cheese Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done. Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread over remaining bread slices; place mustard side down, on top of sandwiches. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook). Makes 4 servings. Nutrition per serving: 341 calories 9.6 grams fat 31.5 grams protein 31.1 grams crabohydrates 3.6 grams grams fiber 60 mg cholesterol 754 mg sodium
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