Patty Melts

Add a pickle spear for authenticity.

I love diner food. There is something comforting and tasty about certain food that you can only seem to find in diners. But I can’t always make it there, so why not make that great diner food at home. Greasy spoon not included.

SOFTWARE

·       6 T. butter

·       1 white onion, thin sliced

·       1 lb. ground sirloin

·       8 slices of rye bread

·       4 slices of Swiss

·       4 slices of American cheese

·       1 T. Dijon mustard

·       Kosher salt and freshly ground black pepper

METHOD

1.       In a large skillet over medium heat, melt 2 T. butter until bubbling.

2.       Add onions and 1 T. Kosher salt to the skillet. Toss to coat in blutter and cover.

3.       Every few minutes, lift the lid and toss the onions until they are softened and golden brown. Move to a bowl and set aside.

4.       Form the ground sirloin into 4 square patties about the size of a slice of bread. Season with salt and pepper.

5.       In a large skillet over medium high heat, melt 2 T. of butter until bubbling.

6.       Place the patties in the skillet and cook for about 2 minutes without moving them.

7.       Flip and cook for another 2 minutes. Remove and set aside.

8.       Spread the remaining butter on one side of each slice of bread.

9.       In a large skillet over medium heat, place down a slice of bread. Top it with Swiss cheese, then the patty, then the onions, then the American cheese, then another slice of rye with Dijon mustard on the non-butter side. Press down, and cook for about 1 minute or until the bread is toasty.

10.   Flip and cook for another minute or until toasty and the cheese has melted.

11.   Cut diagonally and serve. Complete the diner experience with a wedge of dill pickle on the side.

12.   Enjoy!

VARIANTS

You can make all the cheese the same if you want more of a particular flavor. Don’t like Dijon? Opt for a good mayo instead.