slot bet 100 Chicken Patty Melt – Eric Theiss

Chicken Patty Melt

Chicken Patty Melt



1 lb. ground chicken
1⁄2 tsp. sea salt
1⁄2 tsp. black pepper, ground 3 tbsp. olive oil
12 slices Swiss cheese
4 slices rye bread
2 tbsp. margarine

Aioli Sauce:
1⁄4 cup mayonnaise
2 tbsp. cilantro, chopped
1 clove garlic, peeled & minced 1⁄4 tsp. lemon juice

Balsamic Onions:
1 onion, peeled and sliced 1⁄2 cup balsamic vinegar
1⁄2 tsp. sea salt
1⁄4 tsp. black pepper, ground


1. Season ground chicken with salt and pepper. Form into 2 patties.

2. Place the Copper Chef on high heat and, when the pan is hot, add the oil. Cook the burgers for 4 minutes on each side until they are 145o F.

3.Remove the burgers, set aside and clean the Copper Chef.

4. Place the pan on medium-high heat.When the pan
is hot, add the onions along with the balsamic and
salt and pepper. Sauté for about 10 minutes or until tender and browned.

5. Make the aioli sauce in a food processor or blender by adding all the sauce ingredients and blending well.

6. Butter the outside of the bread. Place the Copper Chef on medium heat and place 2 slices of rye into the pan.

7. Layer 3 slices of cheese on each slice, top with onions and then with the cooked burgers. Top with aioli and then 3 more slices of cheese.Top with the bread.

8. Use the Panini Press lid and cook on each side until golden.

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