This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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[0] => Array
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[55b5ac77-62de-ca04-2dd2-2d4c6cc353ed] => Array
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[title] => onion, sweet, fresh
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[measure] => each
[title_custom] => (1/8-inch-thick) slices Vidalia or other sweet onion
[componentid] => 0
[method] =>
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[bd720cb5-2f5e-b254-2d60-05a61c5a57cb] => Array
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[title] => vinegar, balsamic
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[quantity] => 1.00
[measure] => tablespoon
[title_custom] => balsamic vinegar
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[title] => cooking spray, 1/3 sec spray
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[d2d44faf-1289-a1e4-9927-00e5f3504a3b] => Array
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[title] => beef, ground, extra lean, raw
[ingredientid] => 2292
[ingredientuuid] => d2d44faf-1289-a1e4-9927-00e5f3504a3b
[quantity] => 1.00
[measure] => pound
[title_custom] => extralean ground beef
[componentid] => 0
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[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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[title] => salt, table
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[title] => pepper, black
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[title_custom] => freshly ground black pepper
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[92bb895e-c1fc-be34-0db9-361be0d7242d] => Array
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[title] => mustard, dijon, creamy, dijonnaise, squeeze btl
[ingredientid] => 22030
[ingredientuuid] => 92bb895e-c1fc-be34-0db9-361be0d7242d
[quantity] => 3.00
[measure] => tablespoons
[title_custom] => creamy mustard blend (such as Dijonnaise)
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[3199e1bd-2ff3-2514-95a8-d459339bed00] => Array
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[title] => bread, rye, slice
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[65ff4372-cf02-ef64-013c-5de255e339ca] => Array
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[title] => cheese, jarlsberg, thin slice
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[quantity] => 1.00
[measure] => cup
[title_custom] => (4 ounces) reduced-fat Jarlsberg cheese
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[method] => shredded
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)
-
8 (1/8-inch-thick) slices Vidalia or other sweet onion
-
1 tbsp balsamic vinegar
-
Cooking spray
-
1 pound extralean ground beef
-
1/4 tsp salt
-
1/4 tsp freshly ground black pepper
-
3 tablespoons creamy mustard blend (such as Dijonnaise)
-
8 (1-ounce) slices rye bread
-
1 cup (4 ounces) reduced-fat Jarlsberg cheese shredded
Recipe Method
1. 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.
2. 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.
3. 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 about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.
4. 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).
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