Garlicky Patty Melts with Provolone
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 692
- Total Fat
- 44
- Saturated Fat
- 21
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 48
- Cholesterol
- 164
- Sodium
- 805
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
2 pounds ground sirloin
1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped
3 to 4 cloves garlic, finely chopped
2 small sprigs rosemary, finely chopped
A handful flat-leaf parsley, finely chopped
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Softened butter
12 slices good quality white or Italian bread
A couple handfuls arugula or baby spinach leaves
12 slices sharp deli-sliced provolone
Directions
- Heat a griddle or cast iron pan over medium-high heat.
- Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.
- Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.