Ingredients:
- 2 Large Yellow Onions, thinly sliced
- 1 tbsp Extra Virgin Olive Oil
- 0.5 tsp Sea Salt
- 1 tbsp Balsamic Vinegar
- 1.25 lbs Ground Beef (90/10 lean ratio)
- 1 tsp Garlic Powder
- 0.5 tsp Cracked Black Pepper
- 0.5 tsp Kosher Salt
- 1 tsp Worcestershire Sauce
- 0.25 cup Low-Fat Greek Yogurt
- 1 tbsp Sugar-Free Ketchup
- 1 tsp Dijon Mustard
- 0.5 tsp Smoked Paprika
- 1 tbsp Finely Minced Dill Pickles
- 8 Slices High-Fiber Seeded Rye Bread
- 8 Slices Thin-Cut Swiss Cheese
- 2 tbsp Light Butter
Instructions:
- Thinly slice the 2 Large Yellow Onions using a mandoline or sharp knife. Note: Uniform slices ensure they all finish caramelizing at the same time.
- Heat 1 tbsp Olive Oil in your skillet over medium low heat. Add onions and 0.5 tsp Sea Salt. Cook for 20 minutes, stirring occasionally until deep mahogany and jammy.
- Stir in 1 tbsp Balsamic Vinegar. Cook for another 2 minutes until the liquid has evaporated, then remove onions from the pan and set aside.
- In a small bowl, combine 0.25 cup Greek Yogurt, 1 tbsp Sugar-Free Ketchup, 1 tsp Dijon Mustard, 0.5 tsp Smoked Paprika, and 1 tbsp Minced Dill Pickles.
- Mix 1.25 lbs Ground Beef with 1 tsp Garlic Powder, 0.5 tsp Black Pepper, 0.5 tsp Kosher Salt, and 1 tsp Worcestershire Sauce. Form into 4 oval patties that match the shape of your rye bread.
- Increase heat to medium high. Cook patties for 3-4 minutes per side until a dark brown crust forms. Remove and wipe out the skillet.
- Spread the sauce on 4 slices of Rye Bread. Layer one slice of Swiss Cheese, a beef patty, a generous portion of onions, another slice of Swiss, and the top bread slice.
- Melt 2 tbsp Light Butter in the skillet over medium heat. Place sandwiches in the pan.
- Toast for 2-3 minutes per side, pressing down with a spatula until the bread is golden and the cheese is oozing.
- Let the sandwiches sit for 2 minutes before slicing diagonally to keep the juices from running out.