Best Mighty Melts Recipes

MIGHTY MUSHROOM TORTILLA MELTS RECIPE | HELLOFRESH

Steps:

• • Wash and dry all produce. • Halve, peel, and thinly slice onion. • Heat a drizzle of oil in a large pan over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.
• • While onion cooks, halve lemon. Halve, core, and thinly slice apple. Trim and thinly slice mushrooms. • In a small bowl, combine sour cream, ½ tsp Fry Seasoning (1 tsp for 4 servings), and a squeeze of lemon juice to taste; season with salt and pepper. (You'll use the rest of the Fry Seasoning in the next step.) • In a large bowl, toss apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
• • Once onion is softened, add mushrooms and a drizzle of oil to pan. Cook, stirring occasionally, until mushrooms are tender and onion is caramelized, 2-4 minutes. Season with remaining Fry Seasoning, salt, and pepper. • Add stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. TIP: For an extra-rich filling, stir in 1 TBSP butter (2 TBSP for 4). • Turn off heat; transfer filling to a plate. Wipe out pan.
• • Place tortillas on a clean work surface. Evenly sprinkle with cheddar, then top with mushroom filling and Monterey Jack. Fold tortillas in half to create tortilla melts.
• • Heat a drizzle of oil in pan used for mushroom mixture over medium-high heat. Working in batches if needed, add tortilla melts and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. • Transfer to a paper-towel-lined plate.
• • Transfer tortilla melts to a cutting board; slice into three wedges each. • Divide tortilla melts and salad between plates. Serve with crema on the side for dipping.

MIGHTY MELTS

Steps:

• Spread half of the butter on one side of one slice of bread with the knife. Place bread, buttered side down, in a skillet. Place cheese slices on top of bread, cutting cheese to fit so all bread is covered (overlap cheese if necessary).
• Spread remaining butter on one side of the remaining bread slice. Place bread on sandwich, buttered side up.
• Put skillet on a burner. Turn the burner to medium heat. Cook sandwich about 3 to 5 minutes or until bottom slice of bread is toasted and cheese begins to melt (carefully lift sandwich with pancake turner to see if bread is toasted). Use the pancake turner to turn sandwich over. Cook for 1 to 2 minutes more or until bottom slice of bread is toasted and cheese is melted. Turn off burner. Remove skillet from burner. Use pancake turner to remove sandwich from skillet.*.
• Use scissors to cut sandwich into triangles. Serve immediately.
• MIGHTY PROVOLNE AND PEPPERONI MELT.
• Use provolone or mozzarella cheese in place of American cheese, and top cheese with 1 tablespoon pizza sauce and 5 to 6 thin slices pepperoni.
• MIGHTY GRILLED CHEDDAR AND SALAMI MELT.
• Use cheddar or Colby and Monterey Jack cheese in place of American cheese, and top cheese with 1 ounce thinly sliced salami.
• Serve with a bowl of tomato soup, carrot sticks, and milk.
• *NOTE If you are making more than one sandwich, assemble it and then carefully add it to the hot skillet. Cooking times may be slightly shorter.