Ingredients with Measurements:
- 1 lb ground beef
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 8 slices of rye bread
- 4 tbsp unsalted butter
- 1 cup sliced mushrooms
- 1 cup shredded Swiss cheese
Special equipment needed:
- Large skillet
- Spatula
- Griddle or panini press (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, salt, black pepper, garlic powder, and Worcestershire sauce. Mix well and form into 4 equal-sized patties.
2. Heat a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes on each side or until cooked through. Remove from skillet and set aside.
3. In the same skillet, melt 2 tbsp of butter over medium heat. Add sliced mushrooms and sauté for 3-4 minutes or until tender. Remove from skillet and set aside.
4. Spread remaining butter on one side of each slice of rye bread.
5. Place a slice of Swiss cheese on each of 4 slices of bread, then top each with a cooked patty, sautéed mushrooms, and another slice of Swiss cheese. Cover with remaining slices of bread, butter side up.
6. Heat a griddle or panini press (if using) over medium heat. Place sandwiches on the griddle or panini press and cook for 3-4 minutes on each side or until bread is toasted and cheese is melted.
7. Remove from heat and let cool for a minute. Cut each sandwich in half and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking patties and sautéing mushrooms; medium heat for toasting sandwiches.
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 36g
Carbohydrates: 23g
Protein: 34g
Sodium: 1030mg
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Sourdough bread or whole wheat bread can be substituted for rye bread.
- Any type of cheese can be substituted for Swiss cheese.
Variations:
- Add caramelized onions to the sandwich for extra flavor.
- Use a different type of mushroom, such as shiitake or portobello.
- Add a fried egg on top of the patty for a breakfast twist.
Tips and tricks:
- Make sure to form the patties evenly so they cook evenly.
- Use a meat thermometer to ensure the patties are cooked to an internal temperature of 160°F.
- If using a griddle or panini press, press down on the sandwiches lightly to help the cheese melt.
Storage instructions:
Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the sandwich in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the sandwich on a plate with a side of fries or a small salad.
Garnishes:
Garnish with fresh parsley or chives for a pop of color.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Side salad
Troubleshooting advice:
- If the bread is not toasting evenly, adjust the heat on the griddle or panini press.
- If the cheese is not melting, cover the sandwich with a lid or foil to trap the heat.
Food safety advice:
- Wash hands before and after handling raw meat.
- Cook the patties to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
The patty melt is a classic American sandwich that originated in the 1940s. It is a variation of the traditional cheeseburger, but with the addition of sautéed onions and rye bread.
Flavor profiles:
The patty melt is a savory and hearty sandwich with a combination of beef, cheese, and mushrooms. The rye bread adds a slightly tangy flavor to the sandwich.
Serving suggestions:
Serve the sandwich hot with a side of fries or a small salad.
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