Description
A classic American diner-style Mushroom Swiss Patty Melt featuring juicy ground beef patties, sautéed mushrooms and onions, melted Swiss cheese, and toasted rye or sourdough bread, all cooked perfectly on the stovetop. This hearty sandwich combines savory flavors and a satisfying texture for a comforting main course.
Ingredients
Scale
Beef Patties
- 1 lb ground beef (80/20)
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
Mushroom and Onion Filling
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced (baby bella or cremini recommended)
- 1 small onion, thinly sliced
- Pinch of salt and black pepper
Sandwich Assembly
- 8 slices rye or sourdough bread
- 8 slices Swiss cheese
- Softened butter for spreading on bread
Instructions
- Prepare the beef patties: In a bowl, mix the ground beef with Worcestershire sauce, salt, and pepper. Shape the mixture into 4 thin, oval patties that match the size of your bread slices.
- Sauté mushrooms and onions: Heat butter and olive oil in a large skillet over medium heat. Add sliced mushrooms and onions, seasoning with a pinch of salt and pepper. Cook, stirring occasionally, until the mixture is softened and caramelized, about 8–10 minutes. Remove from skillet and set aside. Wipe the skillet clean.
- Cook the beef patties: In the same skillet over medium-high heat, cook the beef patties for about 3–4 minutes on each side until fully cooked. Remove and set aside.
- Assemble the melts: Butter one side of each bread slice. On the unbuttered side, layer a slice of Swiss cheese, a cooked beef patty, a generous scoop of mushroom-onion mixture, another slice of Swiss cheese, and top with a second slice of bread, buttered side facing out.
- Grill the sandwiches: Place the assembled sandwiches in the skillet over medium heat. Cook for 2–3 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is melted. Work in batches if necessary.
- Serve: Slice each sandwich in half and serve warm for the best flavor and texture.
Notes
- Use baby bella or cremini mushrooms for enhanced flavor.
- Add a touch of Dijon mustard inside the sandwich for a tangy twist.
- These sandwiches can also be made using a griddle or panini press for convenience.
