Patty Melts

Name: Patty Melts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3½ tbsp Butter; 2 Onions; ¾ tsp Salt; 1¼ lb Ground Beef; ½ tsp Black Pepper; 8 slices Bread; 120 g Swiss Cheese

By Eatpace

Beef patties, caramelized onions, and Swiss cheese are griddled between slices of rye bread. Cook the onions first, then use the same skillet for the patties and sandwiches.

Total: 45 min; 10 prep · 35 cook
Serves: 4; Scale it below
Calories: 707; kcal per serving
Protein: 42g; per serving

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Patty melts on rye bread with beef patties, melted Swiss cheese, and caramelized onions.

45 min

Ingredients

7 ingredients

4 servings

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

707 kcal

Protein: 42 g
Carbs: 34 g
Fat: 44 g
Fiber: 3 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 35 min cook

Prep

Step 1. Melt half the Butter in a large skillet over medium heat. Add Onion and a third of the Salt; cook, stirring often and lowering the heat if needed, until deeply golden and soft, about 20 minutes. Transfer to a plate.
Step 2. Meanwhile, shape Ground Beef into thin patties slightly larger than the bread. Season both sides with the rest of the Salt and Black Pepper.

Cook

Step 3. Heat the skillet over medium-high heat. Cook the patties in batches until browned and no longer pink inside, about 3 minutes per side. Transfer to a plate and wipe out the skillet.
Step 4. Spread the rest of the Butter on one side of each slice of Bread. Place half the bread buttered side down, then layer on half the Swiss Cheese, the patties, onions and remaining cheese. Close with the remaining bread, buttered side up.
Step 5. Griddle the sandwiches in batches in the skillet over medium-low heat, pressing gently, until the bread is browned and the cheese melts, about 2 minutes per side.

Finish & serve

Step 6. Cut the patty melts in half and serve hot.

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Tips

Good to know

Check the patties with an instant-read thermometer; ground beef is safe at 160°F.

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Use sliced Gruyère in place of Swiss cheese if that's what you have.

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