Classic Patty Melt Recipe

Instead of the usual hamburgers how about serving patty melts. Sourdough bread can stand up to the meat and the gooey cheese in this sandwich. Southern Living suggested using a cast-iron pan to handle the heat needed to cook the patties and to toast the bread.

4 tablespoons canola oil, divided 

1 large yellow onion, thinly sliced (about 4 cups) 

1 1/2 teaspoons kosher salt, divided 

1 1/4 pounds ground chuck 

1/2 teaspoon black pepper 

1/4 cup mayonnaise 

1 tablespoon Dijon mustard 

1 tablespoon barbecue sauce 

1 tablespoon ketchup 

3 ounces sharp yellow Cheddar cheese, shredded (about 3/4 cup) 

8 (3/4-inch-thick) sourdough bread slices 

4 Swiss cheese slices 

4 tablespoons butter, divided

Heat 2 tablespoons of the oil in a medium skillet over medium. Add onion and 1/2 teaspoon of the salt. Cook, stirring often, until golden brown and soft, about 20 minutes. Set aside.

Meanwhile, divide ground beef into 4 portions. Press each into a flat, 1/4-inch-thick patty. Sprinkle with pepper and remaining 1 teaspoon salt.

Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Cook 2 patties at a time, pressing gently, until browned but still pink in the center, 2 minutes per side. Transfer to a plate.

Stir together mayonnaise, mustard, barbecue sauce, and ketchup in a small bowl until combined.

Wipeout cast-iron skillet; reduce heat to medium. Divide Cheddar among 4 of the bread slices; top each with a patty, caramelized onions, Swiss cheese slice, mayonnaise mixture, and remaining bread. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in hot butter; cook (with another skillet on top of sandwiches to weigh them down) until golden brown and cheeses are melted, about 3 minutes per side. 

Repeat with the remaining 2 tablespoons butter and 2 sandwiches.

Recipe Credit Southern Living  By ANNA THEOKTISTO 

September 2019

                                                                           

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