Description
Mushroom Swiss Patty Melt
Ingredients
1 lb ground beef (80/20 blend for juiciness)
1 tbsp Worcestershire sauce
Salt and black pepper to taste
1 tbsp olive oil
1 cup mushrooms, sliced
1 medium onion, thinly sliced
4 slices Swiss cheese
4 slices rye or sourdough bread
2 tbsp butter (for toasting the bread)
1/4 cup mayonnaise (optional)
1 tsp Dijon mustard (optional)
Directions
Season ground beef with Worcestershire sauce, salt, and pepper. Form into 2 thin patties.
Heat olive oil in a skillet over medium heat. Add mushrooms and onions, cooking until caramelized (about 8-10 minutes). Remove from skillet.
In the same skillet, cook the beef patties for 4-5 minutes on each side until fully cooked.
Butter one side of each bread slice. On the unbuttered side, spread mayonnaise and Dijon mustard (if using).
Assemble the patty melt:
Place a slice of Swiss cheese on the unbuttered side of bread.
Add the cooked beef patty.
Top with sautéed mushrooms and onions.
Add another slice of Swiss cheese and top with the second slice of bread, buttered side out.
Cook the sandwich in a skillet over medium heat for 3-4 minutes on each side, until golden brown and the cheese is melted.
Slice and serve hot with pickles or your favorite dipping sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 650 kcal per serving
#MushroomSwissPattyMelt #ComfortFood #MeltyCheese #HeartySandwiches #BurgerLovers #GrilledPerfection
Step-by-Step Guide
1. Mix the ground beef with Worcestershire sauce, salt, and pepper. Divide into two portions and shape into thin patties, slightly larger than your bread slices to account for shrinkage.
2. Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the onions and mushrooms, stirring occasionally. Cook for 8-10 minutes until soft, golden, and caramelized. Transfer to a bowl.
3. Increase heat to medium-high. In the same skillet, add the patties. Cook for 4-5 minutes per side until a crust forms and they reach your desired doneness. Remove and set aside.
4. Butter one side of each slice of bread. On the opposite side, spread a thin layer of mayonnaise and Dijon mustard for extra flavor and moisture.
5. Assemble the sandwich on a plate: Bread (buttered side down), Swiss cheese, beef patty, a generous heap of mushrooms and onions, a second slice of Swiss cheese, and finally the top slice of bread (buttered side up).
6. Carefully transfer the assembled sandwich to the skillet over medium heat. Grill for 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crispy and the cheese is fully melted.
Serving Suggestions
This hearty patty melt is a complete meal in itself. For a classic diner experience, serve it with a side of dill pickle spears and crispy steak fries or onion rings. A simple side salad with a tangy vinaigrette helps cut through the richness. For dipping, consider garlic aioli, Russian dressing, or a spicy ketchup.
How-to Summary
Season and form thin beef patties. Sauté mushrooms and onions until caramelized. Cook the patties in the same pan. Assemble the sandwich with cheese, the patty, and the mushroom-onion mix on buttered bread. Grill the assembled melt in the skillet until the bread is golden and the cheese is oozing.
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely. While Swiss is classic, Gruyère, provolone, or even a sharp cheddar work wonderfully.
How do I prevent the bread from burning before the cheese melts?
Use medium, not high, heat. This allows the sandwich to heat through gradually, melting the cheese perfectly as the bread toasts.
Can I make the components ahead of time?
Yes. You can cook the mushrooms, onions, and patties ahead and refrigerate them. Reheat gently before assembling and grilling the sandwich.
What’s the best bread to use?
Rye and sourdough are ideal for their sturdy structure and tangy flavor, which complements the rich fillings. A sturdy white or whole wheat bread also works.
Is the mayonnaise and mustard necessary?
While optional, they are highly recommended. They add a layer of flavor and create a barrier that helps keep the bread from getting soggy from the juicy fillings.
Common Mistakes to Avoid
- Using thick patties: They make the sandwich too tall and difficult to eat. Keep them thin.
- Overcrowding the pan when cooking mushrooms and onions: This steams them instead of caramelizing. Cook in a single layer.
- Grilling on too high a heat: This leads to burnt bread and unmelted cheese. Patience with medium heat is key.
- Skimping on the butter for toasting: Properly buttered bread is essential for that perfect, crispy, golden exterior.
Conclusion
The Mushroom Swiss Patty Melt is the ultimate comfort food sandwich, masterfully combining juicy beef, sweet caramelized onions, earthy mushrooms, and melty cheese between crispy grilled bread. By following this detailed guide and avoiding common pitfalls, you can easily recreate this diner classic at home. Its satisfying richness and straightforward preparation make it a guaranteed crowd-pleaser for any meal.