Pumpernickel Cheddar Swiss Patty Melt

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Patty Melts have to be the best variation of a cheeseburger.  At least that’s my opinion. If you have not had one of these, you are defiantly missing something out of your life.

They are so easy to make and are packed with flavor. Why go to a restaurant for something you can do at home just as well or even better in your own kitchen.

Here is what you do:

Make a burger. Grill, fry ,bake, however you want. I fried a frozen patty for this one. If you go frozen get a 100% beef burger. The other cheaper ones suck. Not kidding they do. Spend the couple bucks more for the good stuff.

Saute some sweet onion in butter. The sweeter the onion the better. Vidalia onions are the best.

On a flat griddle or frying pan on medium low, melt a pat of butter around and place the bread down. Some type of Rye bread is what makes this sandwich. I’ve used seeded or seedless Rye, Marble and in this case Pumpernickel. If you don’t care for Rye, Sour Dough bread will do.

While the bread is toasting, pile on some shredded Cheddar, burger, Swiss and the onions.  As soon as the bread is toasty and crispy put it together,

You’ll enjoy the melty juicyness of the burger and the sweetness of the onion combined with the bold flavor of the rye.

 

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