Ingredients
- 6 Tablespoons butter
- 1 large Vidalia onion, thinly sliced
- salt
- Pepper
- 1 pound ground beef
- 2 Tablespoons ketchup
- 2 Tablespoons Worcestershire sauce
- 1/2 cup fined chopped onion
- 1 slice bread, torn in small pieces
- 1/4 cup milk
- 8 slices rye bread
- 8 slices Provolone cheese
Preparation
Step 1
In a large pan over medium-low heat, add two tablespoons butter and the thinly sliced onion. Sprinkle with salt and pepper and sauté for 20-25 minutes, or until the onions soften and are golden brown. Remove from the pan to a plate and cover with foil.
In a bowl, add the ground beef, ketchup, Worcestershire sauce and onion and season with salt and pepper. In a small bowl, place the torn bread and milk. with a fork or your fingers, mash the bread into very small pieces. Add to the ground beef; gently combine. form into 4 thin patties.
Heat the sauté pan to medium high heat and add 1 tablespoon butter. When the butter has melted and begins to foam, add the patties. Depending on the size of your pan, it be necessary to cook the patties in batches. Cook the patties for 3-5 minutes per side. Remove from pan to a plate.
For each patty melt, place two slices of bread on a work surface. Put a slice of Provolone cheese on each slice of bread and top one slice with a patty. Put 1/4 of the carmelized onions on top of the patty and top with the other slice of cheese and top with bread. Repeat for the remaining patties. Butter both sides of the bread for each patty melt.
Heat in Panini press or on griddle with brick weights until the cheese is melted, about 2-3 minutes for each side. Remove from the pan and slice on the diagonal to serve.
Makes 4 Panini.