So kick off the bun, and add some rye bread. And well, the recipe follows. ‘
Take your classic patty melt and send it down here to New Mexico and we will put our own spice to it. You won’t be disappointed if you try this one.
This is a user-friendly recipe, and even the kids will pretty much like this I think.
Makes for a great little Saturday light dinner with some homemade fries and some homemade coleslaw.
- 1 lb of ground round
- 1 med-lg onion, sliced
- 2 Anaheim chiles or Hatch if you can get them
- slices of Monterey Jack cheese
- slices of rye bread
- mustard of your choice
- Slice the onions and place in a saute pan with about 3 tbsp of butter, and cook slowly until nicely caramelized–about 30-45 minutes. Set aside.
- Place your chiles on an open flame or under a broiler and char the skins thoroughly. Scrap off the skins, cut off the tops and remove the seeds. Chop into a nice dice. Set aside.
- Take the ground meat and place between two sheets of wax paper. Shape into a rectangle. Using a rolling-pin, roll until it’s evenly distributed and can be cut into six pieces of the same approximate size. (rye bread if used is long and you will use two pieces of patty for each sandwich.)
- Cook the meat until done to your preference.
- Remove meat to a plate and place two slices of bread in the pan and brown evenly. Place the 2 pieces of meat on each slice, then scatter some chiles over the meat. Add some onions. Then add three slices of the cheese on top.
- Place the top slices of bread on each and with care, turn over and saute until the bottom slices are browned.
- Serve it up with mustards of your choice.
Serves: 3 generous sandwiches