Classic Patty Melt
Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4
Instead of the usual hamburgers, surprise everyone with patty melts for dinner tonight. Sturdy, thick-cut bread such as sourdough can stand up to the meat and gooey cheeses in this classic sandwich. Use a cast-iron pan; it’s a pro at handling the heat needed to cook the patties and toast the bread.
- 4 tablespoons canola oil, divided
- 1large 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
- 4Swiss cheese slices
- 4 tablespoons butter, divided
How to Make It
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.
Wipe out 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 remaining 2 tablespoons butter and 2 sandwiches.
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