Patty Melt Sandwich Recipe

 Cook's Country magazine is a great source for new recipes.  The chefs from American's Test Kitchen take standard recipes, test them and find the best way for them to be prepared.  Part of the reason I enjoy the magazine so much is that they explain the different ways they test the recipe and describe the results.  After multiple testings and tastings they print the best recipe.

Around here, a patty melt is a hamburger patty with a slice of American cheese on top.  I've never ordered one in a cafe because I thought, "why?".  This recipe may be more like a patty melt that's prepared in a diner back east.

GRIDDLED PATTY MELTS

Adapted from a recipe in Cook’s Country magazine May 2011

5 slices light rye bread
2-3 T. milk or half & half
½ tsp. Dried minced onion
¾ lb. Lean ground beef
salt
pepper
3 T. butter
1 onion, sliced thin
1 cup shredded Swiss cheese

In a large bowl, combine 1 slice of rye bread that’s been cubed
with the milk and dried onions.  Add beef and mix until smooth.
Shape into two patties.

Brown patties on one side, about 5 minutes.  Remove from skillet.
Melt 1 T. butter in skillet and cook onions until golden brown.

Put patties, browned side up, on top of the onions, lower the heat and
cook, uncovered, until patties are done.

Divide ½ cup of shredded cheese among two slices of bread. Top
with patties and onions, remaining cheese and other two slices of
bread.

Wipe skillet out.  Melt 1 T. butter and brown sandwiches on both sides.

Makes 2 generous sandwiches!


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I fixed these sandwiches for our dinner this evening and they turned out great!  Definitely a recipe that I'll be cooking again in the near future.  We think that the patties were too much meat for one person though!  I believe that I could have made the meat mixture into three or four servings since you have the onions and all the cheese to eat along with two slices of bread.