Shaddy Melt

Welcome to my first installment of “Chach It Up”! The recipe guide that makes cooking a little more spicy. My name is Shadna, co-founder of Chacho Hot Sauce.

Get ready for a spicy adventure of with my personal favorite, the Shaddy Melt! If you love a little heat in your food, you're in for a treat. We're taking the classic Patty Melt and kicking it up a chach! With smoked mozzarella, sautéed vegetables, and Chacho Hot Sauce, I'll show you how to create a fiery Shaddy Melt that's deliciously hot. Join Me on this flavorful journey! 🔥😋

What you’ll need:

• 1/2 Yellow Onion

• 1-3 Crimini Mushrooms

• 1/4 Red Pepper

• 1 Sprig of Thyme

• 1 Beyond Patty (or preferred protein)

• 1 Slice of Smoked Mozzarella

• 1 Brioche Bun

• Salt

• Pepper

• Chacho Hot Sauce

Preparation

Gather your onion and peppers. Chop as you desire. My choice is long and stringy for texture. For the onion, I’ll cut off the top and bottom, remove skin, remove the heart (keep those for a stew, broth, or gravy) leaving 2-3 layers of onion. Taking one layer at a time, chop slivers of onion along the vertical axis to avoid crying your eyes out.

Similarly, chop your bell pepper into long strips. The thinner and longer the better.

For the mushrooms, cut in half, place flat part down, and cut against on the vertical into slivers.

Take the Thyme and remove leaves from stem. Discard the stem (you won’t need it).

Process

I have a flat iron grill top for my stove and a skillet. If you don’t have the grill top, just use another skillet. This will be for toasting buns and grilling the meat.

Add about 1-2 tablespoons of EVOO to the main skillet. Set heat to high and allow to heat up. Once heated, reduce to medium heat and add your onion. Add a pinch of coarse salt and ground pepper to taste.

Next add your mushrooms. Let the onion and mushroom stew together before adding bell pepper and thyme. Reduce heat to low and stir occasionally while we move to the next step.

Heat your second grill/skillet on high (I usually do this about halfway through sautéing the vegetables). Reduce to medium heat and add about a teaspoon of EVOO to the grill, take a paper towel and spread evenly. Add your meat and brioche buns.

Beyond Meat should cook on one side for about 2 minutes. Flip over and add a slice of smoked Mozzarella. Reduce heat to low and cover the with a skillet lid to allow the cheese to melt.

While grilling the meat, be sure to flip you buns and toast without burning. Once toasted, add to a plate, faces open.

By now, your vegetables should be ready. I like to add a little water/white wine (about 1-2 tablespoons) to help deglaze the pan. Let that cook off and add to the top bun.

Your cheese should now be melted! Add to the bottom bun and slather in Chacho Hot Sauce. Finally, cut in half and enjoy the perfect Shaddy Melt!