Patty Melts with Apple Slaw
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
Yield: 4 servings
1/2 small head red cabbage, shredded (about 3 cups)
1 small Granny Smith apple, cut into matchsticks
1 cup shredded carrots
2 scallions, thinly sliced
1/4 cup Dijonnaise (or Dijon mustard mixed with mayonnaise)
2 tablespoons apple cider vinegar
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 onion, sliced
12 ounces extra-lean ground beef sirloin
4 thin slices light Swiss cheese (about 3 ounces)
8 slices rye or marble rye bread
Make the slaw: Combine the cabbage, apple, carrot and scallions in a bowl. Add 2 tablespoons Dijonnaise and the vinegar; season with salt and pepper and toss. Set aside.
Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season with salt and pepper. Transfer to a bowl and wipe out the skillet.
Preheat the broiler. Line a baking sheet with foil. Form the beef into four 1/4-inch-thick oval patties; season with salt and pepper. Transfer to the prepared baking sheet. Broil until cooked through, about 3 minutes. Top with the sautéed onion and cheese and continue broiling until the cheese is just melted, about 30 seconds.
Spread 4 slices bread with the remaining 2 tablespoons Dijonnaise; top with the patties and remaining bread. Melt the remaining 1 tablespoon butter in the skillet over medium-high heat. Working in batches, add the sandwiches and cook until golden, 1 1/2 minutes per side, reducing the heat as needed. Serve with the apple slaw.
Seize the moment. Remember all those women on the 'Titanic' who waved
off the dessert cart. (Erma Bombeck)
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