After the Albondigas, I had just a bit of beef leftover. I am by no means a vegetarian, but I noticed I have been eating a lot of vegetarian meals lately. This week I have turned into a complete carnivore! I remembered this recipe that I came across recently so instead of re-freezing the meat, I used it up in these simple sandwiches. I used to think I hated things like rye bread, but I picked up some onion rye at TJs and really enjoyed it with these sandwiches. You really can't go wrong with sweet onions and nutty cheese. I think next time I will make the patties a little flatter, but this is a really good meal after say, a night of drinking (just saying!). I think the only only thing that would make this sandwich better is some sort of spread. If you decide to try it, let me know what you come up with!
(From Serious Eats who adapted from Saveur)
Makes 2 sandwiches
8 ounces ground beef
1 small onion, thinly sliced
4 slices rye bread
4 slices Swiss cheese
2 tablespoons Canola oil
2 tablespoons butter, room temperature
Salt and black pepper
Divide the meat into two balls. Form each one into a 1/4-inch patty that is just slightly larger than the slices of bread. Season each patty generously with salt and pepper.
Pour 1 tablespoon of the oil into a small skillet set over medium-high heat. Add the onions and cook until browned, about 10 minutes or so. Set aside.
Heat a large cast iron skillet over high heat. Pour in the remaining 1 tablespoon of oil. When it's hot, add the burger patties. Cook for about 2 minutes per side. They should be well browned, but still slightly medium or medium-rare inside. Set aside.
Top two of the slices of bread each with some onions, a slice of cheese, cooked patty, another slice of cheese and finally a slice of bread. Slather each sandwich on top and bottom with the butter.
Wipe out the skillet. Then turn the heat to medium. Add the sandwiches. Cook for 2 to 3 minutes a side, or until the bread is golden browned and the cheese has melted.Slice in half diagonally and serve.