Patty Melt Sandwiches

Ingredients:

• 300 g lean ground turkey
• 200 g of ground beef tenderloin
• 8 slices multigrain bread
• 3 tbsp. l. olive oil
• 2 medium onions, thinly sliced
• 300 g of mushrooms, thinly sliced
• 2 tsp balsamic vinegar
• 2 tbsp Worcestershire sauce plus 2 tsp
• 8 thin slices Swiss cheese (55 – 90 g)

Preparation:

1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.
   
   Place the onions on one side of the pan, add the mushrooms, and fry for 2 minutes. Season with salt and pepper and combine the mushrooms with the onions. Fry for another 10 minutes until the onions are golden brown. Add vinegar and 2 tablespoons of Worcestershire sauce. Then transfer everything to a bowl and cover to keep warm.
2. Meanwhile, combine all the ground meat in a bowl and add the remaining 2 teaspoons of Worcestershire sauce. Form into 4 oval patties of equal size.
   
   Wipe out the skillet and add 1 tablespoon of olive oil. Heat over medium-high heat. Season the patties with salt and pepper and cook for 4 minutes, until golden brown. Flip and cook the other side for 1–2 minutes.
3. Place the mushrooms and onions on 4 slices of bread, top with a slice of cheese, a patty, another slice of cheese, and another slice of bread. Wipe out the skillet, add 1 tablespoon of olive oil, and set over medium heat. Toast the sandwiches, two at a time, for 1–2 minutes, until the bread is golden brown and the cheese is melted. Add more oil if needed.