Muffaletta "Patti Melt"

Ingredients:

Mushroom topping

• 1 tbsp. butter
• 1 tbsp. l. olive oil
• 8 fresh sprigs of thyme, leaves picked and chopped
• Half an onion, finely chopped
• Half a serrano pepper, seeded and finely chopped
• 8 champignons, thinly sliced

Cutlet

• 1 teaspoon Worcestershire sauce
• 0.5 tsp salt
• A couple of turns of the black pepper mill
• 1 clove of garlic, grated
• 220 g of ground beef neck
• 2 flatbreads with a diameter of 18-20 cm.
• 3 slices American cheese
• 4 strips bacon, fried and cut into pieces
• 110 g smoked mozzarella, thinly sliced ​​or torn into pieces
• Ketchup, for serving

Preparation:

1. Mushroom topping:
   
   Place the butter, olive oil, thyme, onion, chili, salt, and black pepper in a skillet. Cook over medium heat until the onion is soft and the thyme is fragrant, 6-8 minutes. Add the mushrooms and cook until they release some of their liquid and begin to wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe the skillet clean.
2. Cutlet:
   
   In a small bowl, combine the Worcestershire sauce, salt, pepper, and garlic. Place the ground beef in a larger bowl. Gently mix the ground beef with the Worcestershire sauce. Form the ground beef into a ball.
3. Heat a frying pan over medium-high heat. Place the ground meat between two sheets of parchment paper or plastic wrap. Roll it out with a rolling pin until it's slightly larger than the flatbread. Place the flattened patty in the pan and cook on one side until the edges begin to curl slightly. Flip the patty over and cook on the other side until the desired doneness is reached, about 5 minutes total.
4. Position a rack in the center of the oven and preheat to 350°F (175°C). Place one of the tortillas on a sheet of foil. Spread American cheese evenly over the top and sprinkle with bacon. Place the patty on top and spread the mushroom mixture evenly. Top with smoked mozzarella. Cover with the second tortilla, wrap the sandwich tightly in foil, and bake, turning halfway through, for about 10 minutes.
5. Remove the sandwich from the oven and let it rest for 5 minutes before unwrapping. Cut into 4 pieces. Serve with ketchup.