Sunny's Patty Melt Muffaletta
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Butter1 tbsp
Olive Oil1 tsp
Salt1 tsp
Worcestershire Sauce1 clove
Garlic (grated on a rasp)Directions:
1
For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat
2
Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes
3
Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes
4
Transfer the mushrooms to a plate and wipe out the pan to reuse
5
For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl
6
Break up the ground chuck in a separate large bowl
7
Gently combine the Worcestershire and the ground chuck
8
Form the ground chuck into a ball
9
Heat the pan over medium-high heat
10
Place the ball of ground chuck between two sheets of parchment or plastic wrap
11
Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass
12
Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit
13
Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total
14
Adjust an oven rack to the center of the oven and preheat to 350 degrees F
15
Place one of the flatbreads on a sheet of aluminum foil
16
Evenly layer the American cheese on top and sprinkle with the bacon
17
Place the patty on top and evenly spread the mushroom mixture on top
18
Place the smoked mozzarella on top
19
Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes
20
Remove the sandwich from the oven and let rest 5 minutes before opening
21
Cut the sandwich in to 4 wedges with a knife
22
Serve with ketchup