Recipe
September 2, 2015
Patty Melt
While you don’t have to use cheddar and Swiss, avoid strong cheeses such as Gruyère and blue, as they will overpower the beef. For the gooiest sandwich imaginable, sub in processed cheese for cheddar.
Directions
Yield: Serves 4
- To make onions, heat butter in large sauté pan (not nonstick) over high heat. Add onions. Cook, stirring, 5 minutes. Reduce heat to medium-high. Cook, stirring, until a layer of browned bits has formed on pan, 5 minutes. Add splash of water. Stir with wooden spoon, deglazing pan. Repeat process 3 more times, or until onions are soft, sweet and dark brown, 20 to 25 minutes in total. Stir in caraway, if using. Season with salt and pepper. Remove from heat. Cool. Transfer to airtight container. Refrigerate up to 1 week. Bring to room temperature before using.
- To make patties, divide beef into 4 equal portions. Form each portion into square patty that fits bread slices. Season with salt and pepper. Heat oil in large, nonstick frying pan over medium-high heat. Cook patties until desired doneness, 2 minutes per side for medium-rare and 3 minutes per side for medium-well.
- To assemble sandwiches, butter one side of 4 bread slices. Place butter side down on baking tray lined with plastic wrap. Top each slice with Swiss cheese. Spread layer of onions on top of cheese. Top with patties followed by cheddar. Top with remaining bread slices. Butter tops of bread.
- Heat large, nonstick frying pan over medium heat. Cook sandwiches until bread is golden brown and cheese is melted, 4 minutes per side. Serve immediately.