It's unclear when the Patty Melt was invented, but records exist of them having been commercially served as early as the 1940's.
Some variations include using sourdough bread, cheddar cheese, Gruyere cheese, Thousand Island dressing and sautéed mushrooms. I found a special sauce to put on it, which was absolutely perfect with the burger and caramelized onions. We love it on the rye bread, but even more so on the Deli Swirl bread...and it looks pretty too! Hehe!
Special Sauce: (make ahead)
1/8 cup Dijon mustard
1/8 cup mayonnaise
1/2 Tbsp. barbecue sauce
A couple drops of hot sauce (optional)
In a small bowl, stir together above ingredients until mixed. Store, covered, in refrigerator up to 3 days.
Special Sauce: (make ahead)
1/8 cup Dijon mustard
1/8 cup mayonnaise
1/2 Tbsp. barbecue sauce
A couple drops of hot sauce (optional)
In a small bowl, stir together above ingredients until mixed. Store, covered, in refrigerator up to 3 days.
INGREDIENTS
1 Vidalia onion, sliced thin and caramelized (How to caramelize below)
1 lb. ground beef
1/2 tsp. garlic salt (opt.)
1 Tbsp. Worcestershire sauce
4 Tbsp. butter, softened
8 slices of rye, sour dough or swirl bread
8 slices Swiss Cheese
4 Tbsp. butter
Special Sauce
Caramelized Onions: (make before the burgers)
In a medium cast-iron skillet, melt butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown. Keep warm.
Burgers:
In a large bowl, combine ground beef, Worcestershire, salt and pepper. Shape ground beef into 4 oval patties (to fit bread). Patties should be thin.
In a large skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.
Sandwich Assembly:
Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese and patties.
Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.
Be encouraged!
"My flesh and my heart may fail, but God is the strength of my heart and my portion forever." -Psalm 73:26
1 Vidalia onion, sliced thin and caramelized (How to caramelize below)
1 lb. ground beef
1/2 tsp. garlic salt (opt.)
1 Tbsp. Worcestershire sauce
4 Tbsp. butter, softened
8 slices of rye, sour dough or swirl bread
8 slices Swiss Cheese
4 Tbsp. butter
Special Sauce
Caramelized Onions: (make before the burgers)
In a medium cast-iron skillet, melt butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown. Keep warm.
Burgers:
In a large bowl, combine ground beef, Worcestershire, salt and pepper. Shape ground beef into 4 oval patties (to fit bread). Patties should be thin.
In a large skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.
Sandwich Assembly:
Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese and patties.
Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.
Be encouraged!
"My flesh and my heart may fail, but God is the strength of my heart and my portion forever." -Psalm 73:26
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