Ingredients Jump to Instructions ↓

  1. 1 pound ground chicken

  2. 6 ounces fresh chorizo

  3. 2 cloves garlic , minced

  4. 2 tablespoons chopped fresh oregano leaves

  5. 1 teaspoon kosher salt

  6. 1 tablespoon butter

  7. 1 tablespoon vegetable oil

  8. 1 large or 2 regular Vidalia or sweet onions, halved and sliced Kosher salt and freshly ground black pepper

  9. 4 tablespoons vegetable oil

  10. 4 flat bread, naan or pita , halved

  11. 8 to 10 slices Jarlsberg or Swiss cheese Ketchup, for dipping

Instructions Jump to Ingredients ↑

  1. Patties: In a large bowl, gently but thoroughly combine all ingredients. Form into 4 equal-sized thin patties roughly the size of the bread you will be using or in the case of the naan , 1/2 the bread size. Cover the patties with plastic wrap and refrigerate for 30 minutes. Onions: In a medium saute pan on medium heat melt the butter with the oil. Add the onion and season with a pinch of salt and a couple of grinds of pepper, to taste. Saute until the onions are caramelized, about 35 minutes, and set aside. Preheat a griddle with 2 tablespoons of oil over medium-high heat. Griddle the patties on the on both sides until crispy on the edges and cooked through, about 3 minutes per side. Remove to a plate and wipe the griddle. Assemble the sandwiches by layering each bread 1/2 with a slice of cheese, a patty, another slice of cheese, onions, and the other bread 1/2, in that order. Brush or add 2 more tablespoons of oil to the griddle and put the sandwiches on the griddle. Press on the sandwich with a spatula to help toast evenly and hold the sandwich together. Cook until the cheese is melted and the bread is toasted, about 2 minutes on each side. Serve immediately with ketchup, for dipping.


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