Italian Patty Melts Recipes

Steps:

• Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until very soft and golden, about 25 minutes. Transfer to a small bowl.
• Mix the ground meat with the ketchup, Worcestershire, onion powder, 1 teaspoon salt and a few grinds of pepper. Form the meat into 4 oblong patties in the approximate size and shape of the bread (they should be a little less than 1/2-inch-thick).
• Add 1 tablespoon butter to the skillet and heat it over medium-high heat until the foam subsides. Add the patties and cook, turning once, until cooked to medium doneness, about 2 1/2 minutes per side. Add salt and pepper, if desired. Transfer to a plate.
• Wipe the skillet clean. Butter one side of half of the bread slices, then place them butter-side down in the skillet. Add a slice of cheese on top of each slice of bread, then add the patties and onions. Lay one more slice of cheese on top of the onions, then add the top slices of bread. Butter the top of the bread. Flip the sandwiches and cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cover loosely with foil. Cook the remaining sandwiches with the remaining butter in the same manner.
• Cut the patty melts in half and serve immediately.

Steps:

• Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
• Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
• Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
• Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
• Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

Steps:

• Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
• Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
• Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

Steps:

• In bowl, combine ground beef/chicken, mayonnaise,, Parma and Italian seasoning.
• Shape into 4- 4" patties.
• Refrigerate for about 30 minutes to set.
• Heat 1 tablespoons of olive oil in large heavy skillet over medium-high heat until hot.
• Add bell pepper rings and onions; cook 3-4 minutes until crisp-tender.
• Remove from skillet.
• Add remaining 1 tablespoons olive oil and heat until sizzling.
• Add patties; reduce heat to medium; cook 5 minutes each side for medium-rare (beef only), longer for well-done.
• Top each patty with 1 slice cheese 2 bell pepper rings and 1/4 onions rings .
• Cover; cook 1-2 minutes or until cheese is melted.
• Serve on grilled or toasted bread or buns.
• Note: Spread bread/buns with Dijon mustard for spicier taste.

Steps:

• Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes. Add the vinegar and 2 tablespoons Worcestershire sauce. Transfer the mixture to a bowl and keep warm.
• Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties.
• Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes.
• Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.

Steps:

• 1. In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble over mixture and mix well. Shape into four oval patties; set aside.
• 2. Combine butter and seasoning; brush over hamburger buns one side. In a large skillet, toast buns until lightly browned; set aside.
• 3. In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.
• 4. Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toasted buns; top with remaining bun.

Steps:

• Heat a medium nonstick skillet over med-high heat.
• Add in 1 tablespoon olive oil and the sausage patties.
• Cook the patties 4 minutes on each side; then remove from the pan.
• Add another tablespoon olive oil to the pan; then add the bell peppers, onions, salt, pepper, and pepper flakes.
• Cook about 5 minutes or until the vegetables are tender but still have a bite to them.
• Pile the veggies on the patties and return pan to the stove.
• Add butter to the pan; let butter melt.
• Add 2 slices bread, top each with a slice of cheese, a sausage patty, some peppers and onions, another slice of cheese, then the remaining slices of bread.
• Press and cook patty melts 2 or 3 minutes on each side.
• Warm a cup of marinara sauce, pizza sauce, or tomato sauce in the microwave (1 ½ minutes on HIGH).
• Cut sandwiches corner to corner and serve with sauce for dipping.

Steps:

• Mix meat, Parmesan cheese, and seasonings.
• Shape into 4- 4inch patties.
• Heat oil.
• Cook pepper rings until crisp tender.
• Remove.
• Now do the same with the raw onion slices.
• Remove.
• In the same pan cook patties until done.
• Top with veggies and then with cheese.
• Cover pan until cheese is melted.
• Serve on buns.

Steps:

• In a large nonstick skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and meat juices run clear; drain. Remove and keep warm., Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned. , Combine salad dressing and horseradish. On each of two slices of toast, layer a slice of cheese, a beef patty, and half of the onion and the dressing mixture. Top with remaining toast. ,