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Caramelized Onion Chicken Patty Melts
Andre Lewis

Caramelized Onion Chicken Patty Melts

Ground chicken can make a terrific patty melt if you season it assertively and don't press it paper-thin. Slow onions supply sweetness, rye brings its usual edge and Swiss melts into both. Cook the patties to 165°F before the final griddle step; browning the bread isn't a safety test.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 large yellow onions thinly sliced
  • 2 tbsp water
  • 8 slices seeded rye bread
  • 8 slices Swiss cheese
  • 3 tbsp softened butter

Method
 

  1. Mix the ground chicken with Worcestershire, 1/2 teaspoon salt and black pepper and shape it into 4 oval patties slightly larger than the bread.
  2. Heat the oil in a skillet over medium-low heat, add the onions and remaining salt and cook for 20 to 25 minutes, stirring often and adding water when the browned bits threaten to burn.
  3. Transfer the onions to a bowl, raise the heat to medium and cook the chicken patties for 5 to 6 minutes per side, until browned and 165°F in the center.
  4. Layer 4 bread slices with 1 slice Swiss, 1 patty, one-fourth of the onions and another slice Swiss, then close with the remaining bread.
  5. Butter the outsides and griddle the melts over medium-low heat for 3 to 4 minutes per side, pressing lightly, until the rye is crisp and both cheese layers melt.