I don't always crave Chick-Fil-A, but when I do, it's Sunday.

I know there's plenty of you out there who feel me on that one. Anyway, even though there's a Chick-Fil-A all of 5 minutes from our house, we never seem to go there. But that's not to say we don't all love a good fried chicken sandwich. I printed out this recipe for a Copycat Chick-Fil-A Sandwich ages ago, but for some reason I hadn't gotten around to actually making it.



Disclaimer for any current or former CFA employees: yes, this recipe contains pickle juice and yes, I'm fully aware that there's no pickle juice in an authentic CFA sandwich. Don't worry, my friend Chelsea (a former manager at CFA) gave me the run-down:

"Here's how we made the sandwiches: filet the raw chicken breasts, making sure they're a uniform thickness. Submerge completely in a milk wash (buttermilk/egg/water) and then coat thoroughly in seasoned flour, shaking off the excess. The flour mix comes in prepackaged bags and has paprika, onion powder, salt, pepper (I don't know exact quantities). I assume there was MSG or other ingredients as well, and most likely sugar. Deep fry in peanut oil in a pressure cooker for a couple minutes until golden brown. Place on a bun that's run through a toaster with "butter oil" on it, add two dill pickle chips, and serve."

Chelsea's theory for why these at-home recipes include pickle juice is due to the pickles sitting on the bread and the bread and chicken absorbing the flavor. I'm not sure two pickle chips is going to impart that much flavor, so my theory is that pickle juice adds that awesome tang but it also keeps the chicken moist, almost like brining. I don't know about most home cooks, but I'm not deep-frying in a pressure cooker. I shallow-fried the chicken for these sandwiches in less than an inch of oil. Frying in a pressure cooker is going to help the chicken retain moisture. The pickle juice helps replicate that for the home cook.

After doing some research online, it looks like the folks over at Serious Eats have come the closest to the real recipe. Hats off to them! As for me, I absolutely love marinating chicken in pickle juice. It's the secret to my homemade chicken nuggets and I highly recommend it, even if it isn't truly authentic.

Speaking of pickle juice, for years I threw all that delicious brine away once we'd eaten the pickles. Not anymore! At any given moment you'll find at least two jars of pickle juice in my fridge. I use it for nuggets, and now I'll use it for these sandwiches. I also put it in my potato salad in the summer.

One last thing - while the restaurant only serves two pickle slices with their sandwich, since you're making it at home you can do whatever you want. We all love pickles so I put at least 6 or 8 on our sandwiches. Rebel!

Restaurant Knockoff: Chick-Fil-A Sandwich
Slightly adapted from Hilah Cooking

4 small boneless chicken breasts*
1 cup pickle juice
1 egg
1/2 cup milk
1 1/2 cups flour
3 tablespoons confectioners’ sugar
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried basil
vegetable, canola or peanut oil for frying
4 hamburger buns, buttered and toasted
Pickle slices, for serving

Place the chicken breasts, one at a time, in a plastic food storage bag. Pound to an even 1/2 inch thickness. Place all the chicken in a plastic food storage bag and marinate in the pickle juice for 4 hours.

Beat the egg and milk together in a bowl. Combine the flour, sugar and spices in a plastic food storage bag. Remove the chicken from the pickle juice and place in the bag with the flour. Seal the bag and toss to coat the chicken. Dip each piece of chicken in the egg mixture to coat on both sides, then put it back in the bag with the flour. Once all the chicken went through the egg wash, seal the flour bag again and toss to coat.

Heat about 1/2 an inch of oil in a deep skillet until smoking. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove to a paper towel-lined plate to drain. Serve on the toasted buns mayo and pickle slices.

*If your chicken breasts are huge (like so many seem to be these days) only use two large breasts instead of four. Cut them in half width-wise and then pound them thin.

These turkey burgers were a happy accident. See, the plan had been to make my friend Jaida's Turkey Tikka Burgers. I've been thinking about them since she posted the recipe and I couldn't wait to try them. Unfortunately, both the curry paste and mango chutney available in our supermarket weren't safe for Baby Girl since they might contain nuts. Phooey.



Not to be deterred, I looked for a replacement recipe and remembered that I'd been wanting to try this recipe for Jalapeño Cheddar Chicken Burgers with Guacamole that a lot of my favorite bloggers made a couple of years ago. I happened to have everything but the jalapeno, which was fine because Baby Girl doesn't like spicy food.

These were absolutely outstanding. SP said, "this couldn't possibly be a turkey burger. Turkey burgers are dry and flavorless. This is incredible." And Baby Girl gave them two thumbs way up as she inhaled her dinner. I only had one pound of turkey and I graciously allowed SP to take the leftover patty to work today (grumble, grumble) but that just means I need to make them again soon.

Turkey Burgers with Cheddar and Guacamole
Slightly modified from What's Gabby Cooking, seen on Annie's Eats

For the burgers:
1 1/2 lbs. ground turkey (or chicken)
1/2 cup onion, minced
1/3 cup fresh cilantro, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Juice of 1/2 small lemon
1/3 cup shredded cheddar cheese, plus more for topping
1/2 teaspoon kosher salt
1/2 teaspoon pepper

To serve:
Burger buns
Guacamole*
Salsa

To make the burgers, combine all the ingredients in a large bowl and mix lightly until evenly combined. Form the mixture into 4-5 patties.

Preheat an outdoor grill and oil the grates. Or, you can cook these on a grill pan or non-stick skillet indoors. Coat whichever pan you're using with cooking spray and heat over medium-high heat.

Cook the patties 3-4 minutes per side, flipping once. A few minutes before the burgers are finished cooking, top with shredded cheddar cheese. Remove the burgers to a plate and let rest a few minutes before serving.

Place one burger on each bottom bun. Put guacamole and/or salsa on the top bun, or on the burger directly, and serve.

*Here's how I made the guacamole for this recipe:

2 ripe avocados
Juice from the other half of the lemon used in the burgers
Minced cilantro
Salt and pepper
A few spoonfuls of prepared salsa

Cut each avocado in half and scoop the flesh into a bowl. Squeeze the lemon juice over the avocado and toss to coat. Add as much cilantro as you like then season with salt and pepper. Add some salsa and stir to combine. Taste and season as needed.

Despite living in New Jersey and Pennsylvania for most of my life, I've never eaten at a WaWa. Apparently I'm missing out. See, they sell this sandwich called The Gobbler and it's right up my alley. Turkey, stuffing, gravy and cranberry sauce on a hoagie roll. It's the ultimate in Thanksgiving leftovers, only you don't have to do any of the cooking.

Recently Coleen over at The Redhead Baker made an at-home version of The Gobbler sandwich. I was practically drooling all over my keyboard just reading about it so I knew I had to make it. The only problem was, we weren't going to be home for Thanksgiving. No problem - I just asked my mom to save me some turkey, stuffing and gravy. When we got home she dropped off the leftovers, I picked up some cranberry sauce and hoagie rolls and we were in business.


As suspected, these were outstanding. I added a little mayo to our sandwiches because we all love mayo. Now I just need to get my hands on some more turkey or chicken, stuffing and gravy so I can make these again.

Thanksgiving Leftover Sandwiches (aka "The Gobbler")
As seen on The Redhead Baker

1 cup leftover turkey gravy
8 ounces leftover turkey, thinly sliced
4 hoagie rolls
mayo
jellied cranberry sauce
1 cup leftover stuffing

Warm the gravy in a medium saucepan over medium heat. When just starting to simmer, add the turkey meat. Heat just until the turkey is warmed through.

Split the rolls and toast them. Spread mayo on both side, then add cranberry sauce to each sandwich. Arrange some of the turkey meat and stuffing on each sandwich. Spoon more gravy over top. Serve warm.

I love a good burger, don't you? These Burgers with Brie, Caramelized Onions, Arugula and Garlic Mayo have been on my radar ever since Kate posted them. What's not to like about Brie and caramelized onions?


Sorry for yet another bad sandwich photo but you get the gist. These were delicious. SP mistakenly bought the "intense, earthy" Brie rather than our usual "nutty and buttery" Brie, so the cheese really shone through. Between that and the peppery arugula, we were glad for the sweetness of the caramelized onions.

Burgers with Brie, Caramelized Onions, Arugula and Garlic Mayo
As seen on Kate's Recipe Box

1 lb. ground chuck
Salt and pepper, to taste
Brie cheese
caramelized onions
arugula
garlic mayo
4 burger buns

Heat a grill to medium heat.

Divide the meat into 4 patties. Press an indentation in the center so they don't bulge while they cook. Season both sides liberally with salt and pepper.

Grill for 3 minutes on one side, then flip and grill for another 2 minutes. Remove to a plate, top each patty with some of the cheese and tent with foil. Let rest for 5 minutes.

Serve the burgers on buns topped with caramelized onions, arugula and garlic mayo.

I decided to make these Hawaiian Pork Sliders after my friend Amy posted a photo of them on Instagram. They looked so good I could almost taste them.


I have such a hard time photographing sandwiches. I wonder how the pros do it? I should pay more attention when I see sandwiches or burgers in my feedly. Anyway, despite the less than stellar pictures, these were great. Very simple to throw together and took no time to cook. I served these on King's Hawaiian rolls but we honestly couldn't taste the rolls so next time I'll go with traditional sliders rolls instead. Or maybe I'll make them into regular burgers rather than sliders.

Hawaiian Pork Sliders
As seen on Very Culinary

1 1/2 pounds ground pork
1/2 cup minced scallions
3/4 teaspoon ground ginger
sprinkle of salt and pepper
8 pineapple rings
1/2 cup of your favorite barbecue sauce
mayonnaise
8 King’s Hawaiian or regular slider rolls

In a large bowl, using your hands, mix the pork, scallions, ground ginger, salt and pepper until just combined. Don’t over mix! Gently form 8 equal patties, with a slight indentation in the middle (this helps keep the burgers from bulging in the middle.)

Preheat your grill for medium-high. Coat the grates with oil or nonstick cooking spray. Place the pork patties on the hot grill and lightly coat tops with barbecue sauce. Cover the grill and cook for about 5 minutes. Flip the burgers and coat with more barbecue sauce.

After you’ve flipped the burgers, place the pineapple rings down on the grill. Cook the burgers for another 4-5 minutes, until cooked through. Cook the pineapple rings for about 3 minutes, or until you have nice grill marks on one side. Flip the pineapple and grill another 1-2 minutes. Remove the pineapple and burgers from the grill and let them rest 5 minutes.

While the meat is resting, toast the rolls on the hot grill until the edges brown nicely, about 1-2 minutes.

Spread more barbecue sauce and some mayo on the rolls, add the burger patty and a pineapple ring, then the other roll. Serve immediately.

A few years ago I made these chicken gyros all. the. time. They were a staple on our dinner table and for good reason - they're delicious. It had been a very long time since I made them and since the photos I took back then weren't exactly stellar, I figured I'd revisit this old favorite and update the photos.


Unfortunately, I still didn't get a great shot of these but they're still better than the old photos. I served the gyros with roasted potatoes liberally seasoned with oregano. I loved dipping the potatoes into some of the leftover tzatziki sauce. Yum.


Chicken Gyros
As seen on Elly Says Opa!

4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain Greek yogurt
1 tablespoon dried oregano
1 1/4 lbs. chicken breast, cut in half lengthwise
salt and pepper
1 cup tzatziki (see below)
sliced tomatoes
sliced red onion
4 pocketless pitas or flatbread

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for one hour.

Preheat a grill or grill pan over medium-high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the hot grill pan and cook for 5 minutes. Flip over and cook for 4 minutes. Remove to a cutting board and allow the chicken to rest for a few minutes before slicing into strips.

While the chicken is cooking, heat your pitas. If you have a gas stove, turn on a burner to medium heat. Spray the pitas with a little bit of oil and cook them right on the burner for a few seconds per side.

Top the pita with some of the chicken, tzatziki, tomatoes, and onions. Roll up and eat. Be careful, they're messy.

Tzatziki
1 cup plain greek nonfat yogurt
1/2 a small cucumber
Salt and pepper to taste
1 small garlic clove, minced
Squeeze of fresh lemon juice

Put the yogurt in a bowl. Peel the cucumber, then cut it in half lengthwise and remove the seeds. Grate it over the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and ring out the water over the sink. Add the cucumber to the yogurt, along with the other ingredients. Mix well. Taste and adjust the seasonings, as needed. Chill before serving.

I like to put at least one sandwich on the menu each week. They're usually easy to make and we all enjoy them (although Baby Girl likes to deconstruct her sandwiches/burgers so she can eat each ingredient separately. Don't ask.) I saw these Hot Ham and Cheese Sandwiches with Bacon and Caramelized Onions on Pinch of Yum and thought they'd make a great grilled cheese sandwich.


I asked SP to get a loaf of rye bread at the store and it was the perfect bread for these sandwiches. Even though everything is better with bacon, I ended up skipping the bacon on these since they already had ham. The caramelized onions added just the right amount of sweetness to cut through the savory sauce. Delicious.

Grilled Ham and Cheese Sandwiches with Caramelized Onions
Modified from Pinch of Yum

1 yellow onion
1 tablespoon butter
1/4 cup mayo
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
spreadable butter
8 slices of bread (I used rye)
1 pound sliced deli ham
1/2 pound sliced Swiss cheese

Slice the onion into thin strips. Melt 1 tablespoon butter in a small skillet; add onions and cook over very low heat for 30 minutes, stirring occasionally. The onions will turn a deep golden color.

Whisk the mayo, mustard and Worcestershire sauce together.

Spread some of the spreadable butter on each slice of bread. Flip each slice over and spread 1/4 of the sauce on each of four slices, then top those slices with 1/4 of the ham, onions, and cheese. Complete the sandwiches with the other four slices of bread to make four sandwiches, butter side out.

Heat a griddle over medium-low heat. Add the sandwiches and cook until the bread is golden brown on both sides and the cheese melts. You want to go low and slow so the cheese and filling have a chance to warm through before the bread burns.

Cut in half and serve immediately.

SP and I love to watch Diners, Drive-Ins and Dives. On one episode, Guy Fieri was visiting a restaurant in Indiana that made these massive Breaded Pork Sandwiches. The pork was lightly breaded and fried until crispy, served on a bun with lots of fresh veggies. I haven't been able to get it out of my head since. I finally decided to put them on the menu and boy, am I glad I did.


Words cannot describe how amazing this was. The crispy pork, the tang from the mustard and pickles, the crunch of the lettuce. Everything came together perfectly. The only way to eat this is to start with the pork that hangs over the edges, but when you finally get a bite of everything together it's incredible.

You want to get the pork as thin as possible. I thought I'd gotten it pretty thin but it puffed a bit while it was cooking. You want a very, very thin pork cutlet for this sandwich.

Breaded Pork Tenderloin Sandwich
As seen on The Cooking Channel

4 pieces boneless pork chops
1 cup buttermilk
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
2 cups Panko
Vegetable oil, for frying
4 hamburger buns, toasted on cut sides
lettuce leaves, tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard

Pound each pork chop with a mallet until 1/4-inch thick and 6 to 8 inches across.

Whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika and sugar in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and keep refrigerated for at least 4 hours and up to overnight.

Heat 1/2-inch oil in a large high-sided skillet until shimmering. Set up a breading station of three shallow dishes consisting of the flour in the first dish, eggs in the second and Panko in the third. Sprinkle all three dishes with salt and pepper.

Dredge each cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully flip and cook for another 2 minutes. Drain well on a paper-towel-lined plate.

Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

This sandwich. Oh, this sandwich. Nichole posted this recipe for Sarcone Deli's Junk Yard Special awhile back and I've had it on my short list to make. I've been trying to use up things I've squirreled away in my freezer, so when I found some prosciutto I'd been saving I knew I wanted to finally make this sandwich.


This was so, so worth the wait. Everything combines together beautifully to make one awesome sandwich. My only (minor) complaint is that the spinach gets lost in the flavor profile because of the roasted red peppers. I'd consider swapping out some of the peppers for sliced tomato next time, just so the spinach has a chance to shine through.

Junk Yard Special
As seen on The Cookaholic Wife, from Sarcone's Deli

4 hoagie rolls
1/2 cup mayo
2 tablespoons red wine vinegar
1/2 teaspoon dried Italian seasoning
1 tablespoon olive oil
1 8-oz bag baby spinach
salt and pepper
dash of nutmeg
16 slices prosciutto
16 slices deli turkey
8 slices provolone cheese
8oz fresh mozzarella, thinly sliced
1 cup minced roasted red peppers
fresh basil, shredded

Preheat the oven to 350. Line a baking sheet with foil.

Cut a slit into each roll lengthwise, leaving the bread hinged at one end. Mix the mayo, red wine vinegar and Italian seasoning together in a small bowl.

Heat the oil in a non-stick skillet over medium heat. Add a few handfuls of the spinach to the pan, turning to wilt the leaves. Season with salt and pepper and a dash of nutmeg. Add more leaves once the first batch of leaves are wilted enough that there's space in the pan. Cook until all the spinach is wilted. Set aside.

Spread some of the mayo onto each roll. Place 4 slices each of prosciutto and turkey on each sandwich. Add two slices of Provolone cheese, 1/4 of the mozzarella, 1/4 of the roasted red peppers, and 1/4 of the sauteed spinach to each sandwich. Sprinkle each sandwich with 1/4 of the fresh basil.

Place the sandwiches on the baking sheet and bake for 10 minutes or until the bread is crusty and the cheese is melted. Serve warm.

As much as I love summer, I always miss Pizza Fridays once the hot weather arrives. I just can't justify cranking my oven to 500 degrees when it's in the 90s. I needed a plan for Friday night and found myself craving both pizza and burgers. A quick spin around the interwebs brought me to Pioneer Woman's Pepperoni Pizza Burgers.


Because of the sausage in these burgers you have to cook them all the way through. Thankfully the fat from the sausage helps keep these burgers from drying out. SP was a bit skeptical of topping a burger with pizza sauce, pepperoni and cheese but he admitted these were good. I was a big fan. I loved the combo of the meats in the patty, the sauce, gooey cheese and tangy pepperoni. I even dipped my burger in some of the leftover sauce as I ate. Yes!

Pepperoni Pizza Burgers
As seen on Pioneer Woman Cooks

1-1/2 pound ground beef
1/2 pound Italian sausage
1/2 teaspoon Italian seasoning
8 slices (or 1/2 cup shredded) mozzarella cheese
Pepperoni slices
Pizza sauce
Grated Parmesan cheese
4 whole rolls/buns, toasted

Combine ground beef, Italian sausage, and Italian seasoning in a bowl. Knead it together and then form into four patties.

Heat a large skillet or grill pan over medium heat. Add the burgers and cook on one side for several minutes, then turn the burgers. Lay 2 slices of cheese (or a mound of shredded cheese) on each patty, followed by several slices of pepperoni. Allow the burgers to cook all the way through while the cheese melts and the pepperoni warms.

Spread both halves of each roll with some pizza sauce and sprinkle the sauce with Parmesan cheese. Lay the patties on the bottom buns, then top with the top buns.

From the moment Cassie posted these Grilled BBQ Chicken Sandwiches with Brown Sugar Grilled Onions on Instagram I fell in love. I hounded her to write up a blog post so I could make them and, happily, she obliged.


I was finally able to put them on the menu recently and all I can say is wow. These are incredible. Absolutely delicious. The citrus from the orange juice really comes through and I love the tang of the BBQ sauce with the pickles and the sweet onions. Heaven.

The only change I made was to sub the Italian dressing in Cassie's recipe for olive oil and the seasonings that go into the dressing. We don't keep bottled Italian dressing on hand and since I had almost all the spices I needed I figured I'd just make my own marinade.

You have got to try these sandwiches. You won't be sorry. I'm already plotting when I can make them again.

Grilled BBQ Chicken Sandwiches with Brown Sugar Grilled Onions
As seen on Cassie Craves, spice mixture adapted from allrecipes

4 chicken breasts
olive oil
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon white sugar
2 teaspoons dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1 teaspoon dried parsley
dash of seasoned salt
1 tablespoon Worcestershire sauce
Juice of 1 orange
2 teaspoons chili powder
BBQ sauce

1-2 large sweet Vidalia onions, sliced into thick rings
2 tablespoons olive oil
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper

1 cup shredded cheddar cheese

4 sandwich buns, cut in half
Butter
Sliced pickles
Mayonnaise

In a large food storage bag, combine the oil, seasonings, Worcestershire, orange juice, and chili powder. Add the chicken, close the bag, and toss to combine. Marinate overnight.

Heat grill pan over medium-high heat. Toss together the onion rings, olive oil, brown sugar, and salt and pepper in a bowl. Add the onions and cook until they are tender and charred. Remove to a bowl and cover to keep warm.

Add the chicken to the grill. Cook chicken 5 minutes on one side, brush with BBQ sauce, then flip and cook 4 minutes. Brush the other side with BBQ sauce. With one minute left to cook, top each chicken breast with some of the cheese. Cover the grill pan with foil and let the cheese melt. Remove from the pan.

While the chicken is cooking, butter the cut side of the buns and toast them.

Serve each chicken breast topped with a pile of onions, some more BBQ sauce, pickles and mayonnaise.

Awhile back I made a big batch of Mexican-style chorizo using my friend Melissa's recipe. I froze it in 8oz portions and then pretty much forgot all about it. SP has been bugging me to do a better job of keeping the freezer at a manageable level so I asked him to find some recipes using fresh chorizo. When he sent me the link for these Chicken Chorizo Patty Melts I knew I had to try them ASAP.


Man oh man, people, words cannot describe these sandwiches. The chorizo isn't spicy but it has great flavor. You can top anything with caramelized onions and I'll be a fan. And the melted cheese just brings it all together. I especially love that these are served on flat breads. I'm a big fan of flat breads. We bought a package a week last year so I could make these flat bread pizzas. So, so good.

If you have the time and the freezer space I highly recommend making Melissa's chorizo to use in this recipe. I can't speak to the quality and flavor of supermarket fresh chorizo because mine doesn't carry it. All they have is the fully-cooked variety, which doesn't have much flavor at all and wouldn't work in this recipe anyway. But if you have access to excellent, flavorful fresh chorizo, by all means, use that.

Chicken Chorizo Patty Melts
From Sunny Anderson

Patties:
1 pound ground chicken
8 ounces fresh chorizo
2 cloves garlic, minced
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon kosher salt

Onions:
1 tablespoon butter
1 tablespoon vegetable oil
1 large or 2 regular Vidalia or sweet onions, sliced
Kosher salt and freshly ground black pepper

spreadable or softened butter
4 oblong/rectangular flat breads (can also use naan or pita)
8 to 10 slices Jarlsberg or Swiss cheese
mayo

In a large bowl, gently but thoroughly combine the chicken, chorizo, garlic, oregano and salt. Form into equal-sized thin patties (I got 5) roughly the size of the bread you will be using or in the case of the flat bread, 1/2 the bread size. Cover the patties with plastic wrap and refrigerate for at least 30 minutes.

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 or grill pan over medium-high heat. Spread a thin layer of butter on both sides of the flat breads. Add them to the grill pan and cook until both sides have nice grill marks and are starting to get crispy. Remove to a plate.

Add the patties to the grill and cook until crispy on the edges and cooked through, about 4 minutes per side. Add a slice of cheese to each patty in the last minute of cooking. Remove to a plate. Assemble the sandwiches by spreading some mayo on the bread. Place one of the patties on half the flat bread, then top with some of the onions. Fold the other half of the bread over and serve.