I love patty melts but I don’t like all the fat and calories in the traditional ones. Here is my lightened up version of a patty melt that tastes just as *heavenly* as the other ones. My secret is using lean ground chicken breast, thin cheese slices, and low calorie bread. But trust me, when it’s all stacked up, you won’t even realize you’re missing the calories.
Chicken & Cheddar Patty Melts:
16 ounces lean ground chicken breast
1 Fresno chili pepper, finely chopped
1 shallot, grated
1/2 teaspoon caraway seeds
8 slices ultra thin cheddar cheese slices (45 calories or less per slice)
8 slices low calorie multigrain bread (45 calories or less per slice)
3 teaspoons olive oil, divided
3 Tablespoons light canola spread
1/2 large onion, sliced into half moons
Salt & Pepper
Heat a skillet over medium heat and add 1-1/2 teaspoons of olive oil. When oil starts to sizzle, add the onions and season with salt and pepper. Caramelize onions until tender and golden. Set aside.
Put ground chicken breast, fresno chili, shallot, caraway seeds, and salt & pepper in a bowl and mix well by hand. Form 4 equal chicken patties. Heat a non-stick skillet over medium heat and add 1-1/2 teaspoons olive oil. When oil is hot, Add patties to skillet and cook until golden and cooked through, about 5-6 minutes per side.
Butter the 8 pieces of bread with the 3 tablespoons of light canola spread. Heat a clean, non-stick skillet to cook the patty melts in. In the heated skillet, place one slice of bread (buttered side down), followed by one thin slice of cheese, one chicken patty, 1/4 of the caramelized onions, another slice of cheese, and another piece of bread (buttered side up). Heat until bottom slice of bread is golden brown, and then flip the sandwich and heat until the other slice of bread is golden and cheese is melted. Repeat the same for each sandwich.
Servings: 4 * Calories Per Serving: 369 * Fat: 16 g * Carb: 22 g * Fiber 5.5 * Protein: 39.3 g * Sugar: 2.8 g * Sodium: 424 mg * Cholesterol: 95 mg