Mushroom Patty Melt

Directions

1. Preheat one side of your Blackstone griddle to low heat and the other side to medium-high heat.

2. Melt 2 tablespoons of butter on the low-heat side of the griddle. Add the sliced onion and cook for 12–15 minutes, stirring occasionally, until softened and caramelized. Add a small splash of water if the onions begin to dry out.

3. Add a little oil to the medium-high heat side of the griddle. Add the sliced mushrooms and sauté until they begin to soften. Stir in the vegetarian Worcestershire sauce, soy sauce, salt, and black pepper. Combine the mushrooms with the caramelized onions and move the mixture to a cooler section of the griddle to keep warm.

4. Add a little more oil to the griddle and place the veggie patties on the cooking surface. Season with Blackstone Steakhouse Seasoning and cook according to package directions, flipping occasionally, until heated through and golden brown on both sides.

5. In a small bowl, combine the softened butter, chopped sage, salt, and black pepper. Mix with a fork until well combined. Spread the sage butter evenly over one side of each slice of rye bread.

6. Place 2 slices of rye bread on the griddle, butter-side down. Top each with 2 slices of Swiss cheese, 1–2 veggie patties, and a generous portion of the mushroom and onion mixture. Add 2 more slices of Swiss cheese, then top with the remaining rye bread, butter-side up.

7. Cook the sandwiches over medium-low heat until the bread is golden brown and crispy. Carefully flip and cook the other side until golden and the Swiss cheese is fully melted.

8. Remove the patty melts from the griddle, slice in half, and serve warm.