AuthorHeather WallaceCategorymOO, sammiesDifficultyBeginner<font size="4"><b>A good patty melt is the product of several different foods combined into one mouthwatering sandwich.</b></font>
Imagine the buttery and crispy toast from a grilled cheese, the chuck from a good burger and the onions from French onion soup, then slap some Muenster and Mozzarella cheese on it...now tell me you're not drooling!
The key to making this sandwich ooze with gooey cheese is combining the Muenster and Mozzarella Cheeses. Muenster is a soft cheese that melts quickly and stays melty while you are eating the sandwich so you get that stringy cheese when you take a bite.
Instead of those old plain hamburgers, you regularly make, give this a try...this may just become a regular meal.
Heat a heavy bottomed skillet over medium-high heat. Form 1/2 pound of ground chuck into patties and season with Kosher salt and freshly ground black pepper and add to pan.
Cook without moving until dark brown crust forms, about 2-3 minutes.
Flip burgers with a spatula and cook on the second side without moving for another 2-3 minutes longer.
Transfer burgers to a plate and drain grease from the pan.
Reduce heat in skillet to medium and add 1 tablespoon of butter to pan along with 1 large, sliced onion.
Cook onions, stirring constantly while scraping the bottom of the pan to get the browned bits.
Add 2-3 tablespoons of red wine and continue to cook until onions are caramelized.
Butter each slice of bread and spread with a thin layer of mayonnaise. The mayonnaise will keep the bread from burning.
Layer 2 slices of bread with Muenster Cheese, Mozzarella Cheese, burger patties, stone ground mustard, and caramelized onions. Top with more Mozzarella and Muenster Cheeses and remaining slices of bread.
Place sandwiches on a clean griddle over medium heat and cook until golden brown. Flip to the other side and cook until brown and crispy, and until cheese is melted.
Ingredients
Directions
Heat a heavy bottomed skillet over medium-high heat. Form 1/2 pound of ground chuck into patties and season with Kosher salt and freshly ground black pepper and add to pan.
Cook without moving until dark brown crust forms, about 2-3 minutes.
Flip burgers with a spatula and cook on the second side without moving for another 2-3 minutes longer.
Transfer burgers to a plate and drain grease from the pan.
Reduce heat in skillet to medium and add 1 tablespoon of butter to pan along with 1 large, sliced onion.
Cook onions, stirring constantly while scraping the bottom of the pan to get the browned bits.
Add 2-3 tablespoons of red wine and continue to cook until onions are caramelized.
Butter each slice of bread and spread with a thin layer of mayonnaise. The mayonnaise will keep the bread from burning.
Layer 2 slices of bread with Muenster Cheese, Mozzarella Cheese, burger patties, stone ground mustard, and caramelized onions. Top with more Mozzarella and Muenster Cheeses and remaining slices of bread.
Place sandwiches on a clean griddle over medium heat and cook until golden brown. Flip to the other side and cook until brown and crispy, and until cheese is melted.