MEATBALL PATTY MELTS (VERSION 2)

Meatball Patty Melts (Version 2) image

Provided by @MakeItYours

Number Of Ingredients 26

Ingredients
For the Warm Balsamic Marinara Ketchup:
2 cloves garlic, finely chopped
1/4 cup tomato paste
1/4 cup beef stock
3 tablespoons aged balsamic vinegar
3 tablespoons brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 can tomato sauce (15 ounces)
A few leaves basil, torn
For the burgers:
2 slices white bread, crusts trimmed and crumbled
Milk, to soak bread
1 1/2 pounds ground beef and pork combined
Salt and pepper
1/4 cup flat leaf parsley, finely chopped
2 cloves garlic, finely chopped
3 tablespoons onion, grated or 2 teaspoons granulated onion
1/2 cup grated Parmigiano Reggiano cheese
Olive oil, for drizzling
8 slices good quality Italian-American bread with sesame crust, sliced 3/4-inch thick
Melted garlic butter, for brushing
8 slices mozzarella cheese (deli sliced)
8 slices provolone cheese
Serves 4

Steps:

Combine the garlic, tomato paste and stock in small pot; stir to warm and loosen the tomato paste. Add the vinegar, brown sugar, oregano, red pepper and tomato sauce and bring sauce to a bubble. Add the basil and reduce heat to low simmer, simmer to thicken, 20 minutes.
Soak torn and crumbled bread in milk to soften. Place the ground meats in a bowl. Squeeze the excess milk from the bread, add the crumbs to the meat and season with salt and pepper. Add the parsley, garlic, onion or granulated onion and grated cheese; mix to combine.
Form four large patties, making them thinner at the center for even cooking. Drizzle a hot grill or griddle over medium-high heat with olive oil; cook the patties for about 8-9 minutes, turning once, and remove.
Brush 1 side of sliced bread with garlic butter. Build four sandwiches with buttered sides facing out, layering the bread, ketchup, mozzarella cheese, patty, provolone cheese, ketchup and bread. Griddle or grill until deeply golden and melted. Pass any extra ketchup at the table.