Patty All Spiced Up

Here is another recipe that was inspired by the Grilled Cheese Academy contest and my love of the “Patty Melt.” I had my first patty melt at the Morton Plant Hospital in Clearwater, Florida. The times were not good,  my Daddy had been diagnosed with colon cancer and had under gone extensive surgery. My Mom, sister and I spent many hours over the course of several days at the hospital. Food was a substance to keep us functional during this time and the cuisine offered was hospital food. However, at the time this hospital had a small cafeteria with a few very good selections one being the patty melt. My love for ground beef patties, cheese and grilled onions made this an obvious choice. The original patty melt is a fried ground beef patty topped with grilled onions, and swiss cheese. All this is nestled between two slices of rye bread then grilled until the cheese melts and the bread is a golden brown on both sides!  Enter the Spiced Up Patty Melt!

4 slices of rye bread

2   5 ounce patties of good ground beef   ( form the patties into a thin oval so they fit the slice of bread )

1 medium onion slice

1-2 jalapeño peppers slice thinly  (seeded if you want less heat)

4 slice of gruyere cheese  (a fancy swiss)

4 slices of pepperjack cheese

1 avocado sliced

2 tablespoon of EVOO

2 tablespoons of softened butter

In a saute pan add 2 tablespoons of EVOO to a medium hot  pan, add the onions and jalapeño peppers, reduce heat, salt lightly and cook until soft. Set a side and keep warm

Bring another saute pan, I prefer cast iron, to medium high heat and add 1/2 teaspoon butter ( this will give the beef patty a crispy brown crust) melt and add beef patty. Cook about 4-5 minutes on one side flip and cook about 3-4 minutes more, then remove from pan and keep warm.

Butter one side of rye bread and place buttered side down on a preheated grill pan, top the slice of bread with 2 slices of pepperjack cheese top the pepperjack with the sliced avocado, top the avocado with the grilled patty, top the patty with the onion mixture and then add 2 slices of the gruyere. Butter one side of the second slice of rye and place it on the guyrere cheese butter side up. When the bottom slice of bread is golden brown and the cheese is melted flip the sandwich and grill the other side the same way. Repeat for a second one

Place on a dish, cut in half and enjoy with a glass of Turis Sauvigon Blanc from Turdo Winery, in North Cape May, NJ.


Cherry Hill, NJ and North Cape May NJ

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