I love patty melts. I remember the first time I had one, it wasn’t until my teen years, after we had already moved to the Midwest. I didn’t have any rye bread so I compromised with the garlic toast. Butter, onions, meat and cheese . . . Who needs rye?
I love patty melts. I remember the first time I had one, it wasn't until my teen years, after we had already moved to the Midwest. I didn't have any rye bread so I compromised with the garlic toast. Butter, onions, meat and cheese . . . Who needs rye?
- 1 pound ground beef
- 1/2 teaspoon black pepper
- 1 onion, sliced thin
- 2 tablespoons butter, divided
- 8 slices of garlic toast
- 4 slices of swiss cheese
- 4 slices of american cheese
- Preheat oven to 425F.
- In a small skillet over low to medium heat, add the butter.
- Add the sliced onions to the butter and saute over low heat, stirring frequently.
- Bake the toast butter side down for 5 minutes in the preheated oven, set aside.
- Continue to saute onions until onions are very limp and start to caramelize, about 20 minutes.
- Shape 4 thin patties out of the ground beef a little larger than the toast, sprinkle with pepper.
- In a skillet over medium heat, brown the patties to medium well, flipping once.
- After you flip the patty, top it with the swiss cheese.
- When patty is cooked medium well, remove patties from skillet and set aside.
- When the onion are done, remove them with a slotted spoon into a bowl.
- If needed add 1 tablespoon of butter to the onion skillet.
- Place one piece of toast in the butter.
- Add some onions onto the toast.
- Add a beef patty to the bottom toast with patty side down.
- Top patty with a heaping helping of caramelized onions.
- Place american cheese slice on top of onions.
- Place another piece of toast over the american cheese.
- Using a spatula, carefully flip sandwich over.
- Continue to grill until cheese is melted.
- Serve immediately.