Chowing down on a juicy, cheesy and incredibly tasty Patty Melt can be one of the most alluring culinary pleasures. This classic all-American dish, essentially a cross between a burger and a grilled cheese, is a gastronomic fanfare that spells comfort food at its best and quintessential diner food. Perfect for a weekend bulge, relaxed summer gatherings or whenever you need a pick-me-up, Patty Melt never disappoints.
Our Patty Melt is loaded with a delicious beef patty, caramelized onions, melting cheese, and rye bread that’s griddled to golden-brown perfection. You’d love it for its gooeyness, the succulent meatiness, the sweet caramelized onions, and the crisp, buttery bread. It’s basically a symphony of flavors and textures that would make your taste buds do a happy dance!
- Preparation Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 Patties
- Yield: Makes 4 Patty Melts
Now, put on your apron and rev up your stove, folks. We’re about to create a Patty Melt that will leave you begging for more!
Ingredients & Equipment You’ll Need
- 1 pound ground beef
- 1 large onion, sliced and caramelized
- 8 slices Swiss cheese
- 8 slices rye bread
- 4 tablespoons butter, softened
- Salt and Pepper to taste
Equipment: Skillet and a spatula
The ground beef we’re using is the core ingredient of your Patty Melt, so it has to be top-quality. The caramelized onions not only add sweetness but also make the sandwich more succulent. Of course, Swiss cheese is your melting hero, and rye bread gives it a unique, rustic flavor. Feel free to replace rye with wheat bread or Swiss cheese with American cheese if you prefer.
How To Make Patty Melt
- Form the ground beef into four patties, season them with salt and pepper, and cook in the skillet over medium heat until they’re cooked to your liking. Remove and set aside.
- Butter one side of each bread slice. On the other side, layer a slice of cheese, a cooked patty, a quarter of the caramelized onions, another cheese slice and top it with another slice of bread, buttered side up.
- Put back into the skillet, cook until the bottom bread is golden and crispy. Flip, and do the same to the other side. Be careful not to burn the bread!
- Repeat with the remaining patties. Slice in half and serve hot.
Tips For The Best Results
- Make sure the skillet is hot before cooking the patties.
- Do not overstuff the sandwich, or it will be hard to flip and eat.
Storage Tips
- Consume soon after cooking as it tends to get soggy when stored.
- If you must, wrap in foil and store in the fridge. Reheat on a hot skillet.
Frequently Asked Questions
Q: Can I use other types of meat for Patty Melt?
A: Yes you can, though beef is traditional. Turkey or chicken patties can also work well.
Q: Can I use other types of cheese?
A: Yes, you can use any cheese that melts well. American, cheddar, provolone are all good choices.
Q: Can I use other types of bread?
A: Certainly. You can use any bread you prefer, though the hearty flavor of rye is a classic choice for Patty Melt.
Q: Can I add other toppings?
A: Definitely! Mushrooms, pickles, bacon – go wild!
Q: Can I make it vegetarian?
A: Sure, you can substitute the beef patty with a veggie patty or portobello mushroom.
Nutritional Facts of Patty Melt
A typical Patty Melt sandwich has approximately 600-700 calories, with most of it coming from the beef and the cheese. It has approximately 30-40g of protein, 50g of carbohydrates, and 40g of fat.
Patty Melt, folks – it’s comfort food bliss that’s hard to beat. It’s a great dish to have up your culinary sleeve. As for serving suggestions, well, it’s best served with a side of fries or even a fresh salad. Enjoy!
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