When you look at this picture, the only thing you can say is “Oh yea!”
Its March but we are still experiencing comfort food weather here in Ohio. What do I mean when I say comfort food weather? I’m talking about cold, wet, ugly, and overcast weather. Man I can’t wait for the sun to come out and watch things come to life again. Experiencing this weather around this time every year makes me wonder how people in Seattle, Detroit, and London do it! I mean I guess if you grow up in those places then you kind of accept it for what it is, but I can’t do it. I need sunshine, flower, bees, and bird chirping. That is my personality ( so I like to think). Until then, I guess I’ll continue to eat and make food that makes me feel warm and fills me with sunshine inside like this patty melt.
Now, don’t get it twisted people, I haven’t forgotten about my wedding dress and how amazing I want to look in it. But I have not, nor will I ever be, a complete “health nut”. Don’t get me wrong, I love “health nuts”. I think we need more of them. However, I do believe in balance. Don’t believe me? Just ask this bowl of raw broccoli and cauliflower that I am eating as I am typing. Yum…this is the best thing I ever tasted (in my dry and sarcastic voice). You have to enjoy life and part of that enjoyment comes from eating good food, healthy and not-so-healthy. The key is moderation. I couldn’t eat this entire sandwich. It is so good and delicious but, for me, it is really filling. Very good though. What makes this Patty Melt sandwich, for me, is the bread. OMG this toasty and buttery sourdough bread is the cure to my “overcast weather blues”. You can use whatever bread you want. Don’t let me stop you. I have had a Patty Melt on Rye bread and Italian Loaf bread and it is all the same. You don’t have to use Swiss Cheese either. For someone with lactose intolerance, Swiss Cheese doesn’t upset my stomach that much. Whatever you do, get creative and enjoy. Whatever you do, don’t catch the “overcast weather blues”.
- 1 lb. ground beef
- ½ tsp. black pepper
- 1 1/ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1½ tbsp. Worcestershire Sauce
- ½ tsp. smoked paprika
- 16 slices Swiss Cheese
- 8 Sourdough slices
- 1 yellow onion, caramelized
- butter for bread
- In a large bowl, combine the ground beef and the seasonings (salt, pepper, garlic and onion powder, smoked paprika, and Worcestershire Sauce) by using your hands. Once the seasoning is combined with the meat, separate the meat into 4 balls.
- Heat frying pan or griddle to 350 degrees. Using two plates, same in size, place one of the beef balls on top of one plate and use the other plate to smash down the beef into a patty that is about ¼ inch in width. Place the patty on top of the griddle or pan. Cook on both sides for 2-3 minutes. Once the patties have been cooked, clean griddle or pan for second use.
- Spread one side of the pieces of bread with butter. Place two pieces of bread butter side down on the pan or griddle, place two slices of cheese on both pieces of bread, add some caramelized onions, and finally the beef patty. Take the other piece of bread and place on top of the beef patty. Flip the sandwich to toast on the other side for about 2 minutes. To help the melting process, cover the pan with a skillet of same size or cover sandwich on griddle with a large enough sauce pan.
- Remove and cut in half and serve