Effortless Mushroom Swiss Patty Melt (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 hearty slices of rye bread
02 -
2 tablespoons softened unsalted butter
03 -
Salt and freshly cracked black pepper
04 -
1 pound fresh ground beef
05 -
1 small yellow onion, sliced thin
06 -
4 slices of Swiss cheese (go for authentic if possible)
07 -
1 cup of sliced mushrooms (button or cremini work well)
08 -
1 tablespoon olive oil
# Instructions:
01 -
Sprinkle salt and pepper all over your ground beef. Gently form 2 oval patties so they fit your rye bread better. Place them on a heated skillet at medium and cook until they’re browned both sides and cooked how you like—around 4-5 minutes each side for medium. Set them aside on a plate to rest.
02 -
Without washing your skillet (those leftover beef bits add flavor!), drizzle in the olive oil. Toss in the sliced mushrooms and onions and let them soften and brown up nicely, stirring occasionally until golden and caramelized. This’ll take about 8-10 minutes. Sprinkle over a pinch of salt, then set aside.
03 -
Grab a piece of rye bread, lay a patty on top, and pile on the cooked onions and mushrooms. Lay a slice of Swiss cheese over that, and close with another slice of bread. Repeat to finish the second one.
04 -
Butter the outer sides of each sandwich. Heat your skillet back to medium warmth, then set your sandwiches in. Cook for around 3-4 minutes per side, pressing down gently with a spatula as they cook to make that classic patty melt shape. They’re ready when golden and the cheese is all melted and gooey.
05 -
Cut your melts diagonally like you’d see in a diner, then serve them while they’re hot and the cheese is still gooey. Pair with a Caesar salad or crispy fries, and dig in!
# Notes:
01 -
This patty melt is what happens when a juicy burger teams up perfectly with a cheesy sandwich—comfort food heaven!
02 -
Want to mix things up? Spread a little Dijon mustard or even horseradish on the bread for extra kick.