Veal Patty Melts

By gmbeckett

Ingredients

• Patties:
• 2 tbsp (30 mL) vegetable oil
• 2 onions, sliced
• 1 pinch salt
• 1 pinch pepper
• 2 tsp (10 mL) Russian mustard or sweet mustard
• 8 slices dark rye bread
• 4 oz (113 g) Canadian Swiss cheese, thinly sliced
• 1 egg
• 1 tbsp (15 mL) water
• 1 garlic clove, minced
• 1/4 cup (60 mL) chopped fresh parsley
• 1 tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) caraway seeds
• 1/4 tsp (1 mL) pepper
• 1 lb (454 g) ground veal

Preparation

Step 1

In large skillet, heat vegetable oil over medium heat; cook sliced onions, salt and pepper, stirring occasionally, until golden, about 10 minutes. Set aside.

Patties: Meanwhile, in bowl, whisk egg with water; stir in minced garlic, chopped fresh parsley, Dijon mustard, salt, caraway seeds and pepper. Mix in veal. Shape into four 3/4-inch (2 cm) thick patties.

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes.

Spread mustard over 4 of the bread slices. Top with patties, cheese and fried onions; sandwich with remaining bread.

Place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 6 minutes. Cut in half.