Gaúcho 'Xis' Pressed Sandwich

• •4 piece Large burger buns or ciabatta rolls (at least 6-8 inches wide if possible)
• •1.5 lb Ground beef (80/20 lean, for 4 large patties)
• •1 tsp Salt (to taste)
• •0.5 tsp Black pepper (to taste)
• •1 tsp Smoked paprika
• •8 slice Mozzarella cheese (or provolone, 2 slices per sandwich)
• •8 slice Ham (thinly sliced, 2 slices per sandwich)
• •4 leaf Lettuce (large leaves, e.g., iceberg or romaine)
• •1 medium Tomato (sliced)
• •0.5 cup Canned corn (drained)
• •0.5 cup Canned peas (drained)
• •0.5 cup Mayonnaise (to spread)
• •1 tbsp Olive oil or cooking spray

Instructions

1. 1

   Prepare the beef patties: In a bowl, gently mix the ground beef with salt, pepper, and smoked paprika. Divide the mixture into 4 equal portions and form them into large, flat patties, slightly wider than your buns as they will shrink when cooked.

2. 2

   Cook the patties: Heat olive oil in a large skillet or griddle over medium-high heat. Cook the patties for 3-4 minutes per side for medium doneness, or until cooked to your preference. Remove from heat and set aside.

3. 3

   Prepare the buns and press: Slice your large buns in half horizontally. If using a panini press, preheat it. If using a skillet, prepare a second heavy skillet or a foil-wrapped brick for pressing. Spread mayonnaise generously on both cut sides of each bun.

4. 4

   Assemble the sandwiches: On the bottom half of each bun, layer 1-2 lettuce leaves, a few tomato slices, corn, and peas. Place a cooked beef patty on top, then layer with 2 slices of ham and 2 slices of mozzarella cheese. Place the top half of the bun on the cheese.

5. 5

   Press and toast: Carefully place one assembled sandwich into the preheated panini press and close it, pressing firmly until the bread is golden brown, the cheese is completely melted, and the sandwich is flattened (about 3-5 minutes). If using a skillet, place the sandwich in the skillet, put the second heavy skillet or weighted object on top, and press down. Cook for 2-3 minutes per side, pressing firmly, until golden and melted. Repeat for the remaining sandwiches.

6. 6

   Serve immediately: Remove the pressed sandwiches and serve hot, ideally wrapped loosely in a plastic bag or parchment paper to contain the delicious mess, just like in Rio Grande do Sul!

Chef's Tips

• 💡For an even richer flavor, you can add a slice of cooked bacon or some sautéed onions to your Xis.
• 💡If you don't have a panini press, a heavy cast-iron skillet with another heavy object (like a foil-wrapped brick or a smaller skillet) on top works perfectly for pressing the sandwich.
• 💡Don't be shy with the toppings inside – the Xis is meant to be overflowing!
• 💡Serve with a side of crispy French fries for the complete Gaúcho experience.