Italian Patty Melts Recipes

ITALIAN PORK PATTY MELTS

Steps:

• 1. In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble over mixture and mix well. Shape into four oval patties; set aside.
• 2. Combine butter and seasoning; brush over hamburger buns one side. In a large skillet, toast buns until lightly browned; set aside.
• 3. In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.
• 4. Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toasted buns; top with remaining bun.

ITALIAN-AMERICAN SAUSAGE PATTY MELTS

Steps:

• Heat a medium nonstick skillet over med-high heat.
• Add in 1 tablespoon olive oil and the sausage patties.
• Cook the patties 4 minutes on each side; then remove from the pan.
• Add another tablespoon olive oil to the pan; then add the bell peppers, onions, salt, pepper, and pepper flakes.
• Cook about 5 minutes or until the vegetables are tender but still have a bite to them.
• Pile the veggies on the patties and return pan to the stove.
• Add butter to the pan; let butter melt.
• Add 2 slices bread, top each with a slice of cheese, a sausage patty, some peppers and onions, another slice of cheese, then the remaining slices of bread.
• Press and cook patty melts 2 or 3 minutes on each side.
• Warm a cup of marinara sauce, pizza sauce, or tomato sauce in the microwave (1 ½ minutes on HIGH).
• Cut sandwiches corner to corner and serve with sauce for dipping.

CREAMY TOMATO SOUP AND ITALIAN PATTY MELTS

Steps:

• Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
• Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
• Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

ITALIAN PATTY MELTS

Steps:

• In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble beef over mixture and mix well. Shape into four oval patties; set aside., Combine butter and seasonings; brush over both sides of bread. In a large skillet, toast bread until lightly browned; set aside., In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink. , Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toast; top with remaining toast.

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

ITALIAN PATTY MELTS

Steps:

• Mix meat, Parmesan cheese, and seasonings.
• Shape into 4- 4inch patties.
• Heat oil.
• Cook pepper rings until crisp tender.
• Remove.
• Now do the same with the raw onion slices.
• Remove.
• In the same pan cook patties until done.
• Top with veggies and then with cheese.
• Cover pan until cheese is melted.
• Serve on buns.

DINER-STYLE PATTY MELT

Steps:

• Stir together the mayonnaise, mustard, caraway, 1/4 teaspoon of salt and several grinds of black pepper in a small bowl and set aside.
• Heat a 2-burner griddle over medium heat. Melt 1 tablespoon of the butter over the surface of the griddle. Add the onions and peppers and season with 1/4 teaspoon salt. Cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Push to one side of the griddle and Scrape the griddle clean.
• Combine the beef, Worcestershire and 3/4 teaspoon salt in a medium bowl and mix with your hands to combine. Form into 2 oval patties about 1/2 inch thick each, slightly larger than the size of the slices of toast (they will shrink a little as they cook). Season both sides of the patties with the remaining 1/4 teaspoon of salt and a couple cranks of black pepper.
• Melt the remaining tablespoon of butter on the grill over medium to medium-high heat. Add the patties on one side of the griddle and press to flatten with a metal spatula. Cook, flipping once, until browned and almost cooked through, 2 to 3 minutes per side. Meanwhile, lay the Texas toast down on the other side of the griddle. Toast one side, 1 to 2 minutes, then remove to your cutting board.
• To assemble, spread the toasted side of 2 pieces of bread with half of the mayo mixture. Add a slice of Swiss cheese to each, then a burger patty. Top with the onion mixture and the American cheese. Spread the remaining mayo mixture on the toasted sides of the last 2 pieces of Texas Toast and top the sandwiches mayo-side down.
• Set the sandwiches on the griddle over medium low heat. Toast, flipping once, until the cheese is melted and the bread is crisp and toasty, about 3 minutes per side. Cut in half to serve, with ketchup on the side.