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Porky Melt Sandwiches

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These patty melts are a specialty of Top Chef contestant Dale Talde. He layers juicy, cheese-filled patties, sautéed onions and pickles on marble rye, which has a hearty flavor and cool swirled pattern.

  1. 1 1/2 pounds fatty ground pork
  2. 1/2 pound ground beef chuck
  3. 1/2 cup nonfat powdered milk
  4. 1/2 teaspoon freshly ground white pepper
  5. 1/2 teaspoon freshly grated nutmeg
  6. 1/2 teaspoon ground ginger
  7. Kosher salt
  8. 1 large egg, lightly beaten
  9. 1/2 cup heavy cream
  10. 4 ounces sharp cheddar cheese, diced
  11. Vegetable oil, for greasing
  12. 1 large onion, thinly sliced
  13. Softened unsalted butter, for spreading
  14. 12 slices of marbled rye bread
  15. Mustard and thinly sliced pickles, for serving
  1. In a stand mixer fitted with the paddle, combine the ground meats, powdered milk, spices and 1 tablespoon of salt. Mix at low speed until blended. Add the egg and cream and mix until incorporated. Mix in the cheese.
  2. Heat an oiled cast-iron griddle or grill pan. Shape the meat into 6 oval 1/2-inch-thick patties. Cook over moderate heat, turning once, until well browned and cooked through, 8 minutes. Transfer to a plate; cover loosely with foil.
  3. Add the onion and a large pinch each of salt and pepper to the griddle. Cook over moderately high heat, stirring, until golden and softened, 5 minutes. Transfer to a plate.
  4. Butter the bread on both sides. Griddle over moderate heat for 2 minutes, turning once. Spread with mustard. Arrange the patties on half the toasts, top with the griddled onions and pickles and serve.


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