Classic Patty Melt Sandwich – Sandra’s Easy Cooking Finger Foods
Classic Patty Melt Sandwich Those Patty Melt classics Sandwiches are so simple, enticing, and extremely easy to do. This is probably one of my favorites simply because I love the combination of beef patty, cheese and caramelized onions.I mean, who wouldn't love this ?! It's a sandwich of my gourmet dreams.My family made bananas on […]

Classic Patty Melt Sandwich
Classic Patty Melt Sandwich

Those Patty Melt classics Sandwiches are so simple, enticing, and extremely easy to do. This is probably one of my favorites simply because I love the combination of beef patty, cheese and caramelized onions.
I mean, who wouldn't love this ?! It's a sandwich of my gourmet dreams.

My family made bananas on it. You see, my husband and I didn't grow up eating it like many of our American friends.
It was a completely new experience when I first did it compared to some of you while eating in your school cafeteria or at dinners.

However, I can say that I am so happy to have been the one to introduce this classic American Sammie to my family. Indeed! It's a must-have at least once a month.

Classic Patty Melt Sandwich

What is Patty Melt?

As I said, fondue galette is a sandwich made of a hamburger galette with melted cheese and topped with caramelized onions between two slices of toast, traditionally rye or marbled rye. However, Texas sourdough or toast is typically replaced in some areas, including the southern United States.

Well, it is not known when the melted dough was invented with precision. There are records that it was served as early as the 1940s. Fondue patty is a variation of the traditional American cheeseburger, but instead of using it in a bun, it was served on toast.

Source: Wikipedia

Recipes you might like:

TEX-MEX GRILLED TOFU QUESADILLAS

BACON EGG AND CHEESE SANDWICHS

TASTY PRESSED CUBAN SANDWICH

SNACK MONSIEUR SANDWICH

BRUNCH BAGEL SANDWICH

SMOKED SALMON BAGEL SANDWICHES

Well, I'm glad it was invented because it's absolutely delicious. Not only easy to prepare, but also easy to prepare. If you make it for your family, you will thank me later. I cannot say enough!

Hope you try to do that, and if you place make sure you tag me on INSTAGRAM @SANDRASEASYCOOKING, with the hashtag #sandraseasycooking.

Also, I just added a video slide with quick step by step instructions. I'm sure some of you will find it useful. Thank you all for your support!

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

These classic Patty Melt sandwiches are mouthwatering, tasty, and so easy. It's probably one of my favorite burgers just because I love the combination of beef patty, cheese, and caramelized onions.

Ingredients

  • 1 1/2 pounds Laura lean ground beef
  • 1 teaspoon of table salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon of olive oil
  • 1/4 teaspoon Worcestershire sauce
  • 3 / 4-1 stick butter, unsalted, divided
  • 10 oz yellow onion, sliced
  • 6-8 slices of Swiss cheese
  • 8 slices of bread; we used toast from texas

Instructions

  1. To Laura's lean ground beef, add 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper, olive oil and Worcestershire sauce. Mix well until all the ingredients are combined, then divide the meat approximately into 4
    equal portions (about 6 ounces each). Shape each portion loosely into the thick burger to fit your slices of bread, then make a deep depression in the center with your thumb.
  2. Place on the dish, cover and refrigerate for 15 minutes.
  3. Meanwhile, turn the stove over to medium heat and heat your pan, griddle or pan, then add unsalted butter.
  4. When the butter is melted, add the onion, stir to coat the
    Butter. Stir every 2 to 3 minutes until the onions are tender and golden brown. About 12 to 15 minutes. Put aside!
  5. You can grill burgers or use a pan / griddle. Since it's grilling season, I thought about getting my burger on the grill.
  6. For the grill: Grill the burgers until golden brown about 4 minutes on one side, turn and grill 4 minutes for medium rare. Please cook your burgers according to your preferences.
  7. If cooking on a sauté pan, skillet or griddle: heat the oil in the pan or griddle over high heat until the oil begins to sparkle; Lower the heat to medium t, then cook the burgers for 3-4 minutes per side for medium rare. When finished, set aside.
  8. Spread a thin layer of butter on each slice of bread.
  9. Place one or two slices of cheese, a tablespoon of caramelized onions, a hamburger, a little more carnalized onions and top with the cheese. Place another slice of bread on top.
  10. Heat your pan or griddle, then grill the sandwich on both
    sides for a few minutes until golden and crisp and cheese is melted. Cut in half and serve immediately.




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Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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