Total: 40 min | Prep: 19 min | Cook: 21 min | Yield: 4 servings | Level: Easy Recipe Courtesy of Food Network Magazine | Photo Antonis Achilleos
Ingredients Directions
3 tablespoons extra-virgin olive oil Heat 1 teaspoon olive oil in a large nonstick skillet over
medium-high heat. Add the onions and cook, stirring,
until soft, 2 to 3 minutes. Push to one side of the skillet;
add the mushrooms and cook until browned, about
2 minutes. Season with salt and pepper, then mix the
mushrooms and onions together and cook until the
onions are golden, about 10 more minutes. Add the
vinegar and 2 tablespoons Worcestershire sauce. Transfer
the mixture to a bowl and keep warm.
2 medium onions, thinly sliced
10 ounces button mushrooms, sliced
Kosher salt and freshly ground pepper
2 teaspoons balsamic vinegar
2 tablespoons plus 2 teaspoons Worcestershire sauce
10 ounces 93% lean ground turkey
6 ounces lean ground beef sirloin
8 slices multigrain bread
8 thin slices Monterey jack or Swiss cheese (2 to 3 ounces)
4
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WINTER GARDEN MAGAZINE
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MARCH 2018
Meanwhile, mix the turkey, beef and the remaining 2
teaspoons Worcestershire sauce in a bowl. Shape into 4
equal-size oval patties.
Wipe out the skillet, add 1 tablespoon olive oil and place
over medium-high heat. Season the patties with salt and
pepper and cook until browned on the bottom, about 4
minutes. Flip and cook through, 1 to 2 more minutes.
Divide the onions and mushrooms among 4 bread slices;
top with a slice of cheese, a patty, another slice of cheese
and another bread slice. Wipe out the skillet; add 1
tablespoon olive oil and place over medium heat. Cook
the sandwiches in two batches until the bread is toasted
and the cheese melts, 1 to 2 minutes per side, adding the
remaining 2 teaspoons oil as needed.