When I was a kid, the patty melt was standard at the local dinners Mom and Dad took us to. I remember the sweet smell of the onions and beef searing on the grill.
This recipe will bring back all kinds of wonderful memories and good times. You are going to love every ounce of this sandwich. You can prepare it with or without onions, but the true classic always comes with grilled onions.
This mouthwatering good Classic Patty Melt combines beef patties grilled to perfection with plenty of sweet melt-in-your-mouth caramelized onions, homemade Thousand Island dressing, and plenty of melted Swiss cheese. The flavor is even better than the old diners and dives that your parents took you to.
INGREDIENTS
- 1/2 cup mayonnaise (I like Dukes)
- 2 tablespoons ketchup
- 1 tablespoon grated onion
- 1 tablespoon sweet pickle relish
- 1/8 teaspoon smoked paprika
- 1 large onion cut in half and then sliced
- 1 lb. ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire Sauce
- 8 slices rye bread or sourdough
- 8 thick slices Swiss cheese (preferably Baby Swiss)
- Butter
- Pickles (optional)
STEP-BY-STEP INSTRUCTIONS
Step 1: In a small bowl, whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.
Step 2: Place 2 tablespoons butter in a nonstick skillet over medium-high heat. Add onions and cook until golden brown, approximately 10-15 minutes, stirring every few minutes. Plate the onions and cover to keep warm. For more caramelization, cook longer.
Step 3: Mix ground beef, Worcestershire Sauce, salt, pepper, and garlic powder. Divide into four equal portions and form patties. Preheat the skillet and cook over medium heat until golden brown and cooked through, flipping halfway through the cooking process.
Step 4: Spread a little more than 1 tablespoon of dressing on each slice of bread. Place a piece of Swiss Cheese on each slice of bread. Add browned onions and one beef patty to four of the slices. Top with the remaining slices to form four sandwiches.
Step 5: Butter the top side of the bread and place butter side down in a skillet over medium-low heat and cook until golden brown. Butter the other side of the bread before flipping. Flip and brown the other side until golden brown and the cheese is melted. It is helpful to cover the skillet with aluminum foil while it is browning.
Chicken And Bacon Fried Rice
Ingredients
- 3 eggs lightly beaten
- 3 cups cooked chicken diced into 1/2-inch pieces
- 1 cup cooked and crumbled bacon
- 2 tbsp bacon grease or preferred cooking oil divided
- ⅔ cup frozen peas
- 5 cups COLD cooked rice
- 3 green onions thinly sliced
- ¼ cup low-sodium soy sauce plus extra for serving
- ½ tsp freshly ground black pepper
- 1 tbsp sesame oil
- Kosher salt to taste
Instructions
- Heat 1 tbsp of bacon grease or oil in a large skillet over medium heat. Pour in beaten eggs, cooking undisturbed for 2-3 minutes.
- Flip, cook for another minute, then transfer to a cutting board and chop.
- In the same skillet, add remaining oil and increase heat to medium-high. Stir in cold rice, cooking for about 2 minutes.
- Add soy sauce and sesame oil, stirring to coat rice evenly. Continue cooking for 5 minutes, stirring frequently until rice is hot.
- Stir in cooked chicken, crumbled bacon, and frozen peas. Cook for 3-4 minutes until heated through.
- Add chopped eggs and green onions, sprinkle with black pepper, and combine. Taste and add salt if needed. Serve and enjoy!
