Chicken Chorizo Patty Melts
adapted from Sunny Anderson
1 pound ground chicken
8 ounces fresh chorizo (I use my homemade version)
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
1 tablespoon butter
1 tablespoon oil
2 large sweet onions, sliced
Kosher salt and freshly ground black pepper
4 oblong/rectangular flat breads
Shredded sharp cheddar cheese
Ketchup, for serving
In a large bowl, gently but thoroughly combine the chicken, chorizo, garlic, oregano and salt. Form into four equal patties, roughly the shape and size of the bread you will be using. Cover the patties with plastic wrap and refrigerate for at least 30 minutes.
In a medium saute pan on medium heat melt the butter with the oil. Add the onion and season with a pinch of salt and a couple of grinds of pepper, to taste. Saute until the onions are caramelized, about 35 minutes, and set aside.
Preheat a large skillet (or grill pan) over medium-high heat. Add the patties and cook until crispy on the edges and cooked through, about 4 minutes per side. Add shredded cheese to each patty in the last minute of cooking, to melt. Remove to a plate.
Assemble the sandwiches: place one of the patties on half the flat bread, top with onions. Fold the other half of the bread over and serve.
These are seriously awesome sandwiches. I’ve started making the patties as a freezer staple (warp in plastic wrap, store two per quart-size bag) so that we have them available for a quick weekend lunch.
The original recipe has you grilling the flatbreads, but I skip that step. I also switched the cheese from Swiss to cheddar. I think it goes better with the chorizo.