Friday, November 7, 2014

Patty Melts

Good afternoon readers, friends, and fellow bloggers! Today we are trying our hand at patty melts. These are tasty thin burgers (Yes, THIN burgers) topped with Swiss or Cheddar cheese smushed between two slices of bread, typically rye, but sometimes sourdough. Once everything is compiled together, that bad boy is fried with butter in a pan so the cheese can melt. Can you smell the yummy goodness yet? I sure can!

Now, no one really knows when patty melts were invented, but there are records dating back as early as the 1940s. Before we begin, I do want to add that if you aren't a fan of hamburgers or onions, then this meal probably isn't for you. We do have a variety of other blog entries that may satisfy your sandwich-y needs though!

Suggested Sandwiches:

Confetti Tuna Salad

Hot Colby Ham Sandwiches

PB&J French Toast Sandwiches

Turkey, Cranberry, and Brie Grilled Cheese Sandwiches

Now that everyone's sandwich needs have been taken care of, I'm ready to begin this delicious recipe. I'll meet you in the kitchen to begin our foodie adventures!

Patty Melts
Yields 4 Sandwiches

You will need:

For the caramelized onions

  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced

For the patty melts

  • 1 pound freshly ground chuck, (80/20 mix)
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 8 thick slices deli-counter American cheese
  • 8 thick slices white sandwich bread
  • 1/2 cup thousand island dressing, plus more for dipping
  • 2 tablespoons unsalted butter, divided


  1. Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. 
  2. Add the onions, stir briefly to coat with oil, and cook without stirring for 10 to 12 minutes.
  3. Flip so that the onions on the bottom of the pot are now on top, and cook for another 10 to 12 minutes. 
  4. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. 
  5. Remove from heat and set aside.
  6. In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix, or your patties will be tough. 
  7. 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. Make these right before you grill them, so they stay at room temperature. 
  8. Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. 
  9. Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. 
  10. Gently test, but don't flip it until it gets to this point. 
  11. When burgers lift up easily, flip and cook on the other side for another 2 to 3 minutes for medium to medium rare, then transfer to a plate and allow to rest.
  12. 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.
  13. Preheat a cast-iron skillet and melt half a tablespoon of butter for each sandwich. 
  14. Drop a sandwich in, press down with a spatula and grill until golden brown, about 2 to 3 minutes. 
  15. Flip and grill on the other side.
  16. Slice down the middle and serve with extra thousand island dressing on the side for dipping.  

Thank you for joining me today on another epic food journey! I'll be back as soon as possible with another scrumptious recipe, but until then, have a wonderful evening. I'll catch you on the flip side!