Grilled sandwich with cutlet and ranch sauce
2 servings
15 minutes
Grilled sandwich with a patty and ranch sauce is a gastronomic delight that combines the rich flavor of marbled beef with the tenderness of melted cheddar and the freshness of vegetables. The ranch sauce, made from mayonnaise, sour cream, and aromatic spices, gives the dish a creamy texture and zest. The origins of this sandwich trace back to American cuisine, where grilling became an integral part of preparing delicious and hearty meals. This sandwich is perfect for a quick yet refined snack: crispy slices of bread soaked in sauce frame a juicy patty and create a harmonious balance of flavors. It is best served hot, immediately after preparation, to enjoy its full palette of aromas.
1
Prepare ranch sauce. Put mayonnaise, sour cream, mustard, parsley in a blender and blend.
- Mayonnaise: 50 g
- Sour cream: 50 g
- Mustard: 20 g
- Parsley: 1 bunch
2
Place the patty on an oiled rack and grill under a lid for 3-4 minutes.
- Olive oil: 1 teaspoon
3
Flip the patty, place cheddar on top, close the grill lid, and cook for another 3-4 minutes.
- Cheddar cheese: 2 pieces
4
Spread ranch sauce on one side of the bread slices.
- Mayonnaise: 50 g
- Sour cream: 50 g
- Mustard: 20 g
- Parsley: 1 bunch
5
Slice the tomato and pickled cucumber into rounds and place them on each slice of bread.
- Tomatoes: 1 piece
- Pickles: 1 piece
6
Place a cutlet with cheese on one of the slices and sprinkle with a pinch of paprika.
- Paprika: pinch
7
Cover with a second slice of bread so that the sauce is inside.
8
Send the sandwich to bake for literally half a minute. To get the perfect sandwich with a crispy outside and moist inside, you need to turn on the special 'sandwich' mode on the grill.
9
Cut the ready sandwich in half diagonally.
10
Eat immediately.