PATTY MELTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
- In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
- Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
- Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
- On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!
CLASSIC PATTY MELT
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until very soft and golden, about 25 minutes. Transfer to a small bowl.
- Mix the ground meat with the ketchup, Worcestershire, onion powder, 1 teaspoon salt and a few grinds of pepper. Form the meat into 4 oblong patties in the approximate size and shape of the bread (they should be a little less than 1/2-inch-thick).
- Add 1 tablespoon butter to the skillet and heat it over medium-high heat until the foam subsides. Add the patties and cook, turning once, until cooked to medium doneness, about 2 1/2 minutes per side. Add salt and pepper, if desired. Transfer to a plate.
- Wipe the skillet clean. Butter one side of half of the bread slices, then place them butter-side down in the skillet. Add a slice of cheese on top of each slice of bread, then add the patties and onions. Lay one more slice of cheese on top of the onions, then add the top slices of bread. Butter the top of the bread. Flip the sandwiches and cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cover loosely with foil. Cook the remaining sandwiches with the remaining butter in the same manner.
- Cut the patty melts in half and serve immediately.
CLASSIC PATTY MELT
A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it's rye. I double the cheese but feel free to use 1 slice per patty melt.
Provided by Yoly
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
- Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
- Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
- Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.
Nutrition Facts : Calories 821.5 calories, Carbohydrate 36.7 g, Cholesterol 178 mg, Fat 54.2 g, Fiber 4.6 g, Protein 45.8 g, SaturatedFat 25.5 g, Sodium 1358.1 mg, Sugar 5 g
SMOKY CHICKEN MELT PANINIS
Treat your family to these hot sandwiches for a hearty lunch or casual supper. They can be on the table on 20 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat panini maker or closed contact grill for 5 minutes. Spread 1 side of each bread slice with butter. On unbuttered side of 2 slices, arrange half of the cheese. Top evenly with chicken, bacon, tomato, onion and remaining cheese. Top with remaining 2 bread slices, buttered sides up.
- Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.
Nutrition Facts : Calories 570, Carbohydrate 56 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 36 g, SaturatedFat 12 g, ServingSize 1 Serving (1/2 Panini), Sodium 1110 mg, Sugar 9 g, TransFat 1 g
PATTY MELTS
My husband often orders patty melts at restaurants, so I started fixing them at home. I added horseradish to give them more zip, and now he loves them my way. -Leah Zimmerman, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear; drain. Remove and keep warm., Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned. , Combine salad dressing and horseradish. On each of two slices of toast, layer a slice of cheese, a beef patty, and half of the onion and the dressing mixture. Top with remaining toast. ,
Nutrition Facts : Calories 516 calories, Fat 24g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 1278mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein.
ULTIMATE PATTY MELTS WITH SPECIAL SAUCE
This patty melt recipe is phenomenal, but is nothing remotely close to a health food. I highly suggest this for an occasional treat or to accompany some beers, peers, and sports. I've developed this recipe from a combination of other recipes over time and out of practicality based on what was in my kitchen at the time of experiment. I purposely left out Worcestershire and other burger flavorings to keep it simple and not detract from the Thousand Island-like sauce. Serve with french fries or hash browns.
Provided by Justin Lampert
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 35m
Yield 3
Number Of Ingredients 13
Steps:
- Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
- Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
- Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
- Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
- Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.
Nutrition Facts : Calories 1242.2 calories, Carbohydrate 38.3 g, Cholesterol 259.5 mg, Fat 94.1 g, Fiber 3.9 g, Protein 60.6 g, SaturatedFat 47.7 g, Sodium 2093.1 mg, Sugar 7.5 g
PATTY MELTS
As great dinner sandwiches go, it is hard to beat patty melts: ground beef, Swiss cheese and caramelized onions griddled on rye bread until they become crisp, oozing packages of salty-sweet delight. This recipe for them, which riffs on the ones served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, is about as traditional as you can get - luscious enough that they don't require condiments. Between the butter and the onions and the cheese, the sandwiches makes their own. Undercook the burger patties slightly before assembly, so they finish while you're griddling the sandwiches at the end.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
- Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
- Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
- Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
- Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 65 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 32 grams, Sodium 776 milligrams, Sugar 4 grams, TransFat 3 grams
TURKEY PATTY MELT
Here is a wonderful sandwich that I came across on the food network.com website.... We love fixing sandwiches in the summer and eating them with a small salad for lunch..... I hope you enjoy this as well....
Provided by gertc96
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat.
- Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes.
- Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil.
- Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
- Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread.
- Spread the top and bottom of the sandwiches with some butter.
- Heat the cast iron skillet over medium heat.
- Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side.
- Halve the sandwiches and serve with cranberry sauce, if desired.
DINER-STYLE PATTY MELT
This classic diner mash-up of a grilled cheese sandwich and a hamburger is stuffed with thick, sweet rings of pan-seared onion.
Provided by Anna Stockwell
Categories Sandwich Dinner Hamburger Onion Cheese Cheddar Sauté Lunch Cook Like a Diner Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season beef with salt and pepper; divide into 4 patties. Form each patty into a thin oval that is slightly larger than a slice of bread you're using.
- Heat 1 Tbsp. oil in a large skillet or griddle, preferably cast iron, over medium-high. Cook onion slices in a single layer, being careful not to let rings separate, until softened and charred, about 4 minutes per side. Transfer to a plate and divide into individual rings.
- Add remaining 1 Tbsp. oil to skillet. Working in batches if needed, cook patties, pressing flat with a spatula, until browned but still pink in the center, about 1 1/2 minutes per side. Transfer to a plate.
- Wipe out skillet and reduce heat to medium-low. Top each slice of bread with 1 cheese slice, 1 patty, one-quarter of the onions, another slice of cheese, then a second slice of bread. Spread tops of each sandwich with 1 tsp. mayonnaise. Working in batches if needed, cook sandwiches, mayo side down, spreading the top of each sandwich with 1 tsp. mayonnaise, until golden brown, about 3 minutes. Flip and continue to cook until bread is golden brown and cheese is melted, about 3 minutes.
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CLASSIC PATTY MELT RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Published 2012-03-30Estimated Reading Time 2 mins
- Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.
- Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally.
- In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not overmix, or your patties will be tough.
- Divide into four portions and form patties using our handy patty-shaping guide, but use a square container instead of a round one so the burger fits the bread.
- Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.
- Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point.
- Assemble the patty melts: spread both slices of bread for each sandwich with thousand island dressing, then add a patty, two slices of American cheese and top with caramelized onions.
- Preheat a cast-iron skillet and melt half a tablespoon of butter for each sandwich. Drop a sandwich in, press down with a spatula and grill until golden brown, about 2-3 minutes.
- Slice down the middle and serve with extra thousand island dressing on the side for dipping.
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