Bacon Brussels Patty Melt Recipe
melted mozzarella, tempeh bacon, horseradish aioli, grilled shredded brussels sprouts, grilled yellow onions, arugula, garlic butter toasted rye
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Aioli
In a small bowl, mix together horseradish and mayonnaise to create the horseradish aioli. Set aside.
- 2
Sauté the Vegetables
In a skillet over medium heat, add a little oil and sauté the sliced yellow onion until soft and caramelized, about 8-10 minutes. Remove from the skillet and set aside. In the same skillet, add the shredded Brussels sprouts and cook until tender and slightly crispy, around 5-7 minutes. Set aside.
- 3
Cook the Tempeh Bacon
In the same skillet, cook the tempeh bacon according to package instructions until crispy. Remove and set aside.
- 4
Assemble the Patty Melt
Spread garlic butter on one side of each slice of rye bread. On the unbuttered side of two slices, layer the sautéed onions, crispy tempeh bacon, grilled Brussels sprouts, and mozzarella cheese. Top with arugula and spread some horseradish aioli. Place the other two slices of bread on top, buttered side up.
- 5
- 6
Serve
Slice the patty melt in half and serve hot with extra horseradish aioli on the side.
