PORTOBELLO PATTY MELTS
This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
- Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
- Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
- Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 807 milligrams, Sugar 10 grams, TransFat 0 grams
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
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
GRILLERS PRIME PORTOBELLO PATTIE MELT
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- 1. Cook veggie burger according to package directions. Top hot burger with cheese slice. Let stand for 1 minute or until cheese melts.
- 2. Meanwhile, in small nonstick skillet coated with cooking spray, cook sliced mushroom and onion rings over medium-low heat about 5 minutes or until tender, stirring frequently. Stir in steak sauce.
- 3. Serve burger topped with mushroom mixture between bread pieces.
- ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
- This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.
PORTABELLA & BEEF PATTY MELTS
This makes 8 (or 6 really hearty) sandwich-style patty melts. If you want a "true" patty-melt follow the recipe as shown. If you want to make it even lower-calorie/carb, use just one slice of bread each to yield about 300 calories, 11g fat (5 g sat) and 26 carb grams (per Eating Well magazine). You can also of course half all the ingredients to make 4 patties insteade of 8. We have 2 teen-age boys, so that's why we make the extra. ;-)
Provided by Debbie F.
Categories Vegetable
Time 41m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.
- Knead together beef, breadcrumbs, Worscestershire, thyme, salt and pepper.
- Remove gills from portobellos and discard. Dice portobellos, then gently fold them into the beef mixture.
- Shape into 6-8 patties and place on the foil-lined broiler pan. Broil 6-8" from heatsource until cooked through, about 4-6 minutes per side.
- While meat is broiling, toast bread slices. Rub each slice of toast on one side with peeled garlic.
- Once meat is done, arrange cooked patties on bottom toast slice, top with 1 tbsp of relish, then cover with slice of swiss. Remove foil from broiler pan and place patty melts directly onto the broiler pan.
- Broil until the cheese is just melted, about 1 minute.
- Place patty melts on serving plates and cover with top slice of toast, if preparing "sandwich" style (leave off top slice for lower carb/cal option).
- Serve with condiments if desired (we find the garlic and relish add enough flavor). Serve with a side salad or veggies of your choice.
Nutrition Facts : Calories 444.2, Fat 14.7, SaturatedFat 7.4, Cholesterol 78.5, Sodium 846, Carbohydrate 44.7, Fiber 4.8, Sugar 9, Protein 33
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