BLT Patty Melts
Black Pepper Potato Chips
Ingredients
- 1 (16-oz) pkg sliced bacon
- 1½ lb ground beef
- 1 Tbsp Montreal steak seasoning
- ½ cup mayonnaise
- 12 slices Texas toast
- 2 tomatoes, thinly sliced
- 1 (10-oz) pkg spinach
- 1 (8-oz) pkg sliced provolone cheese
- ½ cup butter, softened
Instructions
- Cook bacon according to package directions until crisp; drain.
- Meanwhile, stir together beef and seasoning; shape into 6 thin patties. Cook patties in a large nonstick skillet over medium heat until no longer pink. Remove from skillet, and keep warm. Wipe skillet clean.
- Spread mayonnaise over one side of each bread slice. Top 6 slices with cheese, patties, bacon, tomatoes, and spinach; cover with 6 bread slices, mayonnaise sides down.
- Spread butter on outsides of sandwiches; cook sandwiches, in batches, in skillet over medium heat until bread is toasted and cheese is melted.
Side Dish Ingredients
- 1 (8.5-oz) pkg kettle-cooked potato chips
- 1 tsp pepper
Side Dish Instructions
- Preheat oven to 350°F. Arrange chips on a rimmed baking sheet. Bake 5 to 6 minutes or until chips are shiny. Sprinkle with pepper.
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