Patty Melt

1 sandwich of patty melt contains 798 Calories. The macronutrient breakdown is 16% carbs, 64% fat, and 20% protein. This is a good source of protein (71% of your Daily Value), potassium (11% of your Daily Value), and calcium (52% of your Daily Value).
- Makes
- 4 sandwich
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
Ingredients
Rye bread
8 slice, thin or 200g
Swiss cheese
8 slice (1 oz) or 224g
Directions
- Chop the onions into thin slices. Melt the butter in a large nonstick frying pan over medium heat until foaming. Add the onions and cook, stirring occasionally, until deep golden brown and caramelized, about 20 minutes. Season with salt and pepper, stir to combine, and transfer to a medium bowl; set aside. Wipe out the pan with paper towels and set aside.
- While the onions are cooking, place the ground beef in a large bowl and add the remaining salt and pepper. Mix with your hands until just evenly combined. Divide into 4 equal portions and place on a baking sheet. Using your fingertips, press each portion into a 1/4-inch-thick patty slightly wider than the bread slices.
- Heat a large frying pan over medium-high heat until a drop of water sizzles and disappears. Place 2 patties in the pan and cook undisturbed until browned on the bottom, about 2 to 3 minutes. Flip and cook until the patties are just slightly pink in the center for medium, about 2 to 3 minutes more. Transfer the patties to a plate and tent with foil. Repeat with the remaining patties; set aside.
- Spread about 1 heaping teaspoon of mayonnaise on one side of each bread slice. Place 4 slices mayonnaise-side down on a work surface. Layer half of the cheese on the bread, divide the cooked onions evenly over the cheese, and top with the beef patties. Add the remaining cheese over the patties and top with the remaining bread slices, mayonnaise-side up.
- Heat the reserved nonstick pan over medium heat until a drop of water sizzles and disappears, about 3 minutes. Place 2 sandwiches in the pan and cook until the bottom slices of cheese start to melt and the bread is golden brown, about 3 to 4 minutes. Flip and cook until the other side is golden brown and all of the cheese is melted, about 3 to 4 minutes more. Remove to a serving plate and repeat with the remaining sandwiches. Serve immediately.
Nutrition Facts
For 1 sandwich of patty melt (297g)
Nutrient | Value | %DV |
---|---|---|
Calories | 798 | |
Fats | 56g | 72% |
Saturated fats | 24g | 121% |
Trans fats | 2g | |
Cholesterol | 153mg | 51% |
Sodium | 1088mg | 47% |
Carbs | 33g | 12% |
Net carbs | 29g | |
Fiber | 4g | 14% |
Sugar | 5g | |
Protein | 40g | |
Calcium | 517mg | 52% |
Iron | 4mg | 49% |
Potassium | 521mg | 11% |
Vitamin D | 1μg | 4% |
Vitamins and Minerals | ||
Alpha carotene | 0μg | |
Beta carotene | 55μg | |
Caffeine | 0mg | |
Choline | 89mg | 16% |
Copper | 0.2mg | 23% |
Fluoride | 52μg | |
Folate (B9) | 78μg | 19% |
Lycopene | 0.1μg | |
Magnesium | 67mg | 16% |
Manganese | 1mg | 22% |
Niacin | 7mg | 43% |
Pantothenic acid | 1mg | 22% |
Phosphorus | 580mg | 83% |
Retinol | 174μg | |
Riboflavin (B2) | 1mg | 41% |
Selenium | 43μg | 79% |
Theobromine | 0mg | |
Thiamine | 0.3mg | 27% |
Vitamin A IU | 673IU | |
Vitamin A | 179μg | 20% |
Vitamin B12 | 4μg | 181% |
Vitamin B6 | 1mg | 39% |
Vitamin C | 4mg | 5% |
Vitamin D IU | 20IU | |
Vitamin D2 | 0μg | |
Vitamin D3 | 1μg | |
Vitamin E | 1mg | 8% |
Vitamin K | 28μg | 23% |
Zinc | 8mg | 72% |
Sugars | ||
Sugar | 5g | |
Sucrose | 1g | |
Glucose | 1g | |
Fructose | 1g | |
Lactose | 0g | |
Maltose | 0.4g | |
Galactose | 0g | |
Starch | 0g | |
Fats | ||
Saturated fats | 24g | 121% |
Monounsaturated fats | 19g | |
Polyunsaturated fats | 8g | |
Trans fats | 2g | |
Fatty Acids | ||
Total omega 3 | 1g | |
Total omega 6 | 6g | |
Alpha Linolenic Acid (ALA) | 1g | |
Docosahexaenoic Acid (DHA) | 0g | |
Eicosapentaenoic Acid (EPA) | 0g | |
Docosapentaenoic Acid (DPA) | 0g | |
Amino Acids | ||
Alanine | 2g | |
Arginine | 2g | |
Aspartic acid | 3g | |
Cystine | 0.4g | |
Glutamic acid | 8g | |
Glycine | 2g | |
Histidine | 1g | |
Hydroxyproline | 0.3g | |
Isoleucine | 2g | |
Leucine | 3g | |
Lysine | 3g | |
Methionine | 1g | |
Phenylalanine | 2g | |
Proline | 4g | |
Serine | 2g | |
Threonine | 1g | |
Tryptophan | 0.4g | |
Tyrosine | 2g | |
Valine | 2g |