Chicken Chorizo Patty Melt

• 1 pound ground chicken
• 6 ounces fresh chorizo
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh oregano leaves
• 1 teaspoon kosher salt
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 large or 2 regular Vidalia or sweet onions, halved and sliced
• Kosher salt and freshly ground black pepper
• 4 tablespoons vegetable oil
• 4 flat bread, naan or pita, halved
• 8 to 10 slices Jarlsberg or Swiss cheese
• Ketchup, for dipping

1. Patties: In a large bowl, gently but thoroughly combine all ingredients.
2. 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.
3. Cover the patties with plastic wrap and refrigerate for 30 minutes.
4. Onions: In a medium saute pan on medium heat melt the butter with the oil.
5. Add the onion and season with a pinch of salt and a couple of grinds of pepper, to taste.
6. Saute until the onions are caramelized, about 35 minutes, and set aside.
7. Preheat a griddle with 2 tablespoons of oil over medium-high heat.
8. Griddle the patties on the on both sides until crispy on the edges and cooked through, about 3 minutes per side.
9. Remove to a plate and wipe the griddle.
10. 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.
11. Brush or add 2 more tablespoons of oil to the griddle and put the sandwiches on the griddle.
12. Press on the sandwich with a spatula to help toast evenly and hold the sandwich together.
13. Cook until the cheese is melted and the bread is toasted, about 2 minutes on each side.
14. Serve immediately with ketchup, for dipping.

chicken, fresh chorizo, garlic, oregano, kosher salt, butter, vegetable oil, regular vidalia, kosher salt, vegetable oil, bread, swiss cheese, ketchup

Taken from www.foodnetwork.com/recipes/sunny-anderson/chicken-chorizo-patty-melt-recipe.html (may not work)