Recipe from Sandy Olsen
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tbls balsamic vinegar
Cooking spray
1 lb extra lean ground beef
1/4 tsp salt
1/4 tsp pepper
3 tbls Dijonnaise
8 (1 oz) slices rye bread
1 cup (4 oz) shredded reduced-fat Jarlsberg cheese
1. Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.
3. Spread about 1 tsp Dijonnaise over 4 bread slices; layer each slice with 2 tbls cheese, 1 patty, 2 onion slices and 2 tbls cheese. Spread about 1 tsp Dijonnaise over remaining bread slices; place, mustard side down, on top of sandwiches.
4. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Yield: 4 servings
