patty melt sandwich (Print-Friendly Version)
# What You'll Need:
→ Cheese
01 -
6 slices cheddar cheese
02 -
6 slices Provolone cheese
→ Beef Patties
03 -
0.25 teaspoon onion powder
04 -
0.5 teaspoon sea salt
05 -
0.75 teaspoon ground black pepper
06 -
454 grams ground beef
→ Bread and Fats
07 -
6 tablespoons unsalted butter, softened
08 -
6 slices rye bread
→ Sauce
09 -
1 teaspoon granulated white sugar
10 -
1 teaspoon sweet relish
11 -
1 tablespoon real bacon bits
12 -
2 tablespoons ketchup
13 -
3 tablespoons mayonnaise
# Step-by-Step Directions:
01 -
Set a slice of bread, buttered side down, in a skillet that’s over low to medium heat. Put two slices of cheddar right on top, stack on a cooked burger, then pile on two slices of Provolone cheese.
02 -
Take the rye slices and smear butter on one side of each. Just set them aside for now.
03 -
Toss the ground beef, onion powder, salt, and black pepper into a bowl. Use your hands to mix things up until it’s all blended, then split and form it into three burger patties matching the bread’s size.
04 -
While the burgers are browning, quickly stir together the mayo, ketchup, bacon bits, relish, and sugar in a little bowl. Keep whisking till creamy and smooth. Leave it nearby for when you’re ready to build sandwiches.
05 -
Let each sandwich sizzle in the pan for a couple minutes per side till both sides are nicely toasted and golden.
06 -
Slick some sauce over the plain side of another slice of bread. Press it down on top of your loaded sandwich, sauce touching the cheese.
07 -
Heat up your nonstick skillet on medium-high. Let the patties cook about 2 or 3 minutes per side. Turn the heat way down, stick with it for five more minutes, and check with a thermometer to make sure they hit 71°C inside.
08 -
Repeat the breading and toasting steps for however many sandwiches you’ve got left. Once they’re crispy, take them out of the pan and dig in while hot.
# Helpful Notes:
01 -
You want those patties steaming hot—make sure the middle hits 71°C before you eat.