Grilled Monterey Burger Melt With Red Peppers And Onions Rsc

Description

Ready, set, cook! Reynolds wrap contest entry. This is a sweet and spicy ground burger combined with the perfect creamy grilled cheese sandwich. I started making this for my family on the weekends when we wanted more than a turkey sandwich for lunch. It was a great way to combin our favorite grilled cheese and hamburger. I added red peppers and onions to get some veggies into my kids and grilled the rye bread for the perfect sandwich crunch. If i know we have a busy weekend, i will prepare the ground beef, veggies and cheese sauce in the morning and refrigerate until lunch. Then i just reheat everything before assembling the sandwich. It is a real time savor!

Ingredients

• Reynolds Wrap Foil
• Ground Beef
• Chili Sauce
• Worcestershire Sauce
• Steak Sauce
• Red Wine Vinegar
• Brown Sugar
• Water
• Red Pepper
• Onion
• Butter
• Cream Cheese
• Flour
• Heavy Cream
• Milk
• Monterey Jack Cheese
• Nutmeg
• Rye Bread
• Dijon Mustard
• Salt And Pepper
• Oil

Instructions

1. Tear off a 20 inch piece of reynolds wrap foil
2. Roll into a ball
3. Clean the grates of an outdoor grill with the tin foil ball
4. Turn the grill on
5. While it is preheating, prepare all the other ingredients
6. Saute ground beef, breaking up with a wooden spoon until no longer pink
7. Cover a small plate with reynolds wrap foil
8. Put a metal colander on top and drain the grease from the cooked ground beef
9. Return the meat to the pan
10. When the drained grease cools completely, wrap in the reynolds wrap foil and discard
11. In a small bowl, combine the chili sauce, worcestershire sauce, steak sauce, red wine vinegar, brown sugar and water
12. Pour the chili sauce mixture in the ground beef and combine
13. Cover and set aside until ready to use
14. When the grill is ready, brush both sides of red pepper and onion with oil
15. Season with salt and pepper
16. Place on grill, skin side down for five minutes
17. Turn and continue cooking another 5 minutes, or until red pepper is charred and onion has grill marks and is soft
18. Remove vegetables from grill and wrap in reynolds wrap foil for 15 minutes
19. When cool enough to handle, remove black char from pepper and cut pepper and onion is long strips
20. Add to ground beef mixture
21. In a medium saut pan, melt the butter and cream cheese
22. Wisk in flour
23. Slowly add heavy cream and milk
24. Wisk until the mixture begins to bubble
25. Remove from heat and stir in monterey jack cheese until melted
26. Season with nutmeg, if using and a pinch of salt and pepper to taste
27. Remove from heat, cover and set aside
28. Brush one side of all the rye bread with oil
29. Put on grill for 2 minutes or until you see grill marks
30. Remove from grill
31. To assemble sandwiches:
32. Lay slices of rye bread on work surface, grill side down
33. Spread dijon mustard on the side facing up
34. Divide ground beef evenly on of the bread slices
35. Pour cheese sauce over ground beef to cover
36. Top with other piece of bread
37. Wrap each sandwich in reynolds wrap foil for 10-15 minutes so all the flavors can come together
38. If you are not serving right away, the sandwiches can be kept warm by returning to a low grill or put on a cookie sheet in a 300 degree oven
39. Enjoy!
40. Cooking
41. Each of the preparation steps can be done earlier in the day to save time
42. Just wrap each item separately in reynolds wrap foil and refrigerate
43. Reheat before assembling sandwiches