Patty Melt Recipes Paula Deen

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CLASSIC PATTY MELT

A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it's rye. I double the cheese but feel free to use 1 slice per patty melt.

Provided by Yoly

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 3

Number Of Ingredients 8



Classic Patty Melt image

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.

Nutrition Facts : Calories 821.5 calories, Carbohydrate 36.7 g, Cholesterol 178 mg, Fat 54.2 g, Fiber 4.6 g, Protein 45.8 g, SaturatedFat 25.5 g, Sodium 1358.1 mg, Sugar 5 g

1 pound ground beef
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
1 large onion, sliced
6 teaspoons mayonnaise
6 slices rye bread
6 slices sharp Cheddar cheese

MELT YOUR HEART TUNA MELT

Provided by Food Network

Time 30m

Yield 4 sandwiches

Number Of Ingredients 16



Melt Your Heart Tuna Melt image

Steps:

  • For the tuna: In a large bowl, break up the tuna with a fork and add the mayonnaise, lemon juice, red onions, green onions, basil, cilantro, parsley, mint and vinegar. Mix well to combine. Taste and season with salt, pepper and extra lemon juice and mayonnaise as desired.
  • For the sandwich: Brush the softened butter on 1 side of each slice of bread, setting aside some butter for cooking the sandwiches. Place the bread buttered-side down on a baking sheet. Divide the tuna among 4 slices of bread and top each with 2 slices of cheese. Complete the sandwich with the remaining 4 slices of bread, buttered-side up.
  • Heat a large nonstick skillet over medium-high heat and add half of the remaining butter. When the butter melts, place 2 sandwiches in the pan and cook until toasted and golden brown on each side. Repeat with the remaining sandwiches. (If your pan is large enough, you can cook all the sandwiches at the same time.) Serve warm, with pickles.

One 12-ounce can tuna, drained
1/4 cup mayonnaise, plus more if you like a creamy tuna salad
Juice of 1/2 lemon, plus more if desired
1/4 cup chopped red onion
1/4 cup chopped green onion, white parts and some of the green parts
1/2 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh mint
1/2 tablespoon red wine vinegar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
8 slices sourdough bread
8 slices Cheddar
4 pickle spears, for serving

PATTY MELTS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7



Patty Melts image

Steps:

  • In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
  • In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
  • Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
  • Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
  • On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

1 stick butter
1 whole large onion, halved and sliced
1 1/2 pounds ground beef
5 dashes Worcestershire sauce
Salt and fresh ground black pepper
8 slices rye bread
8 slices Swiss cheese

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