Chicken Chorizo Patty Melt Food

PATTY MELTS

Steps:

• In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
• In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
• Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
• Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
• On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

CHICKEN MELT

Steps:

• Saute onion in half the butter till golden.
• Set aside.
• Heat non stick pan.
• Spread butter on both slices of bread.
• Place one slice of bread, buttered side down in pre-heated pan.
• Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up.
• Continue to cook until bread on bottom is brown and toasty.
• Turn the entire sandwich and toast the other side and wait for cheese to get melty.
• SLice in half and enjoy.

CHICKEN AND CHORIZO PACKETS

Steps:

• Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.
• Combine the chile, scallions, cilantro, garlic, oregano and cumin in a food processor. Add 2 tablespoons water, the reserved drippings, the lime juice and 1/4 teaspoon salt; pulse to make a coarse paste. Transfer the paste to a large bowl, add the chicken and toss to coat; cover and refrigerate at least 30 minutes or up to 4 hours.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange 3 slices polenta on one sheet of parchment; top with one-quarter each of the bell peppers, chorizo and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.

CHICKEN AND CHORIZO RICE

Steps:

• Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

PATTY MELT

Steps:

• Place the meat on a parchment paper-lined baking sheet and, using your hands, break it up into small pieces and combine evenly. Season the meat with salt and pepper to taste.
• Divide the meat into 6 portions (about 4 ounces each). Using your hands, form each portion into a ball shape by gently tossing it from one hand to the other. Form each portion into a thin patty. Each patty should be somewhat larger than a slice of the rye bread since it will shrink when cooked.
• Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 7 minutes. Transfer the onion to a bowl.
• Wipe out the skillet; return to the heat, and heat 1 tablespoon oil. Add 2 patties and saute, turning once, until well browned and cooked to medium, about 1 minute per side. Transfer to a plate and repeat with the remaining oil and patties.
• Arrange 1/6 of the onion over one bread slice. Place 1 cheese slice over the onion and top with a patty. Top the patty with a slice of cheese and cover with a bread slice. Spread about 2 teaspoons of butter over the outside of each slice. Repeat with the remaining ingredients to make 6 sandwiches.
• Heat the cast-iron skillet over medium heat. Add 2 sandwiches and cook, turning once, until lightly browned and the cheese has melted, about 5 minutes per side. Transfer to a cutting board and repeat with the remaining 4 sandwiches. Cut sandwiches in half crosswise and serve.

DINER-STYLE PATTY MELT

Steps:

• Stir together the mayonnaise, mustard, caraway, 1/4 teaspoon of salt and several grinds of black pepper in a small bowl and set aside.
• Heat a 2-burner griddle over medium heat. Melt 1 tablespoon of the butter over the surface of the griddle. Add the onions and peppers and season with 1/4 teaspoon salt. Cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Push to one side of the griddle and Scrape the griddle clean.
• Combine the beef, Worcestershire and 3/4 teaspoon salt in a medium bowl and mix with your hands to combine. Form into 2 oval patties about 1/2 inch thick each, slightly larger than the size of the slices of toast (they will shrink a little as they cook). Season both sides of the patties with the remaining 1/4 teaspoon of salt and a couple cranks of black pepper.
• Melt the remaining tablespoon of butter on the grill over medium to medium-high heat. Add the patties on one side of the griddle and press to flatten with a metal spatula. Cook, flipping once, until browned and almost cooked through, 2 to 3 minutes per side. Meanwhile, lay the Texas toast down on the other side of the griddle. Toast one side, 1 to 2 minutes, then remove to your cutting board.
• To assemble, spread the toasted side of 2 pieces of bread with half of the mayo mixture. Add a slice of Swiss cheese to each, then a burger patty. Top with the onion mixture and the American cheese. Spread the remaining mayo mixture on the toasted sides of the last 2 pieces of Texas Toast and top the sandwiches mayo-side down.
• Set the sandwiches on the griddle over medium low heat. Toast, flipping once, until the cheese is melted and the bread is crisp and toasty, about 3 minutes per side. Cut in half to serve, with ketchup on the side.

PATTY MELT

Steps:

• Melt butter over flat top griddle or large cast-iron skillet and toast rye bread slices. Season and grill burgers on flat top. Cook to medium-rare. Put olive oil on griddle and grill onions until caramelized. Melt cheese slices over each burger. Assemble pattymelt by placing cheeseburgers over one slice each rye toast, top with caramelized onions and remaining slices of rye toast.
• Serve with French fries and sliced cantaloupe.