When you’ve got that greasy diner craving, a fresh baked loaf of Oatmeal Wheat bread, Detwiler’s local ground hamburger on hand, and it’s cold enough outside to excuse a heavy meal then a Patty Melt becomes a reasonable choice for dinner without much argument. I can’t remember the last time I ate at a diner or if I’ve ever even eaten a Patty Melt before but the idea was met with much ethuasiamsim and it turned out to be pretty fun sandwich to make. This Patty Melt definitely stands on its own as a meal and one melt could easily be split between two people.
Patty Melt on Oatmeal Wheat Bread with Caramelized Onion
Ingredients for Two Melts:
1/2 lb local, grass fed beef, divided into 2 patties
4 slices good quality bread
2 slices Provolone cheese, divided
4 to 6 slices of Dill pickle
1/2 cup caramelized onion, optional
Condiment of choice
If opting for caramelized onion, preheat a skillet over med high flame. Slice half an onion and add to the skillet with a bit of butter, salt, and pepper. Saute for a few minutes then reduce heat to low and continue cooking until the onion is soft and golden about half an hour, stirring occasionally. Set aside. Form the hamburger into two patties and generously salt and pepper each side. Preheat a heavy skillet over med high flame and sear the patties on both sides until cooked through. Cooking times will vary but an instant read thermometer should read 160 degrees when inserted into the patties. Once cooked through remove from heat and set aside. To assemble the melts, spread the condiment of your choice across the bread slices. Heat a skillet over medium flame and melt a tab of butter. Add two of the dressed bread slices to the skillet, condiment side up, and carefully add half a slice of cheese and the two pickle slices to each piece of bread. Layer a bit of the caramelized onion to that, if using and then top with the hamburger pattie and additional pickles if desired and then finish with the last half slice of cheese. Top with the final slices of bread and once the cheese has melted on the bottom slice, slowly and carefully flip and continue cooking until the additional cheese has melted. Use a sandwich press if desired. Serve immediately.
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