Patty Melts with Carrot-Mustard Slaw

The mushroom and onion mixture was so good in this recipe that I could probably just eat that alone but that's kinda weird, right? Anyway - the bread was crispy and the sandwich was juicy and flavorful - would definitely make this one again. The slaw was so different than what I am used to eating as a "slaw". The flavors were so yummy and this would be a great summer time dish to take to a cook out.

Patty Melts      

Serves 2

 Patty Melts

ingredients

• 1 1/2 Tbsp EVOO
• 1 medium onion, thinly sliced
• 5 oz button shrooms, sliced
• 1 tsp balsamic vinegar
• 1 Tbsp plus 1 tsp Worcestershire sauce
• 5 oz lean ground turkey
• 3 oz lean ground beef
• 4 slices sandwich bread
• 4 slices Swiss cheese

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Heat 1/2 tsp EVOO in a nonstick skillet over medium-high heat. Add the onions and cook for 2-3 minutes until soft. Push these to one side of the skillet and add the shrooms and cook until browned. Don't stir these around too much until they start to brown on one side. Season with S&P and cook with the onions for about 10 minutes. Add vinegar and 1 Tbsp Worcestershire sauce. Transfer to a small bowl and keep on the back of the stove to keep warm.

2. Mix the meats together with remaining Worcestershire sauce in a bowl. Shape into 2 equal size patties (that will fit the size bread you are going to use). Wipe out the skillet you cooked the shrooms/onions in and heat 1/2 Tbsp EVOO over medium high heat. Season the patties with S&P and cook until browned on one side, 4 minutes. Flip and cook for about another minute or two.

3. Divide the onions/shrooms mixture among the bread slices and top with a slice of cheese, patty and another slice of cheese. Wipe out the skillet and add 1/2 Tbsp oil and place over medium heat. Cook the sandwiches separately until the bread is toasted and the cheese melts. Add oil as needed if necessary. Let rest for a minute then slice each sammie in half and serve with the slaw on the side.

Carrot-Mustard Slaw       

Serves 4

Carrot Mustard Slaw

ingredients

• 1 small red onion, thinly sliced
• 1 1/2 Tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 1 Tbsp capers
• 1/3 cup EVOO
• 1 lb shredded carrots (do this in a food processor with the shredder blade attached)
• 2 celery stalks, thinly sliced
• 1/4 cup chopped fresh dill

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Soak the red onion in cold water for at least 15 minutes, drain and pat dry. 

2. Whisk the Dijon, vinegar and capers in a large bowl together. Whisk in EVOO, S&P to taste in as well.

3. Add the carrots, celery, onion & dill and toss until well combined. Refrigerate until ready to serve.

Enjoy!

This recipe was adapted from Food Network Cookbook.