Patty Melt

Show Trial Size

Yield:

12 servings, 1 cup (250 mL) soup, 1 sandwich (198 g) and 2 Tbsp. (30 mL) ketchup each

Ingredients

Ingredients	Weights	Measures
extra-lean ground beef	6 lb. [2.7 kg]
Diana Gourmet Rib & Chicken BBQ Sauce		3/4 cup [175 mL]
Lea & Perrins Worcestershire Sauce		1 Tbsp. [15 mL]
kosher salt		2 tsp. [10 mL]
ground black pepper		1 Tbsp. [15 mL]
caraway rye bread slices		24 slices
Kraft Extra Swiss Cheese Slices		12 slices
Velveeta Process Cheese Product, sliced	3/4 lb. [340 g]
caramelized onions		3 cups [750 mL]
Kraft Mayo Real Mayonnaise		6 Tbsp. [90 mL]
TrueSoups Smart Kettle Lower Sodium Tomato Basil		12 cups [3 L]
Heinz Tomato Ketchup		1-1/2 cups [375 mL]
extra-lean ground beef	1/2 lb. [225 g]
Diana Gourmet Rib & Chicken BBQ Sauce		1 Tbsp. [15 mL]
Lea & Perrins Worcestershire Sauce		dash
kosher salt		dash
ground black pepper		dash
caraway rye bread slices		2 slices
Kraft Extra Swiss Cheese Slices		1 slice
Velveeta Process Cheese Product, sliced	30 g
caramelized onions		1/4 cup [50 mL]
Kraft Mayo Real Mayonnaise		1/2 Tbsp. [7 mL]
TrueSoups Smart Kettle Lower Sodium Tomato Basil		1 cup [250 mL]
Heinz Tomato Ketchup		2 Tbsp. [30 mL]

Directions

Mix meat with barbecue sauce and Worcestershire sauce just until blended; shape into 12 oval patties (or shape into 1 patty for Trial Recipe); flatten to size slightly larger than that of the bread slices. Sprinkle both sides of meat patties with salt and pepper.

Cook in skillet on medium heat 3 to 5 min. on each side or until done (160ºF). Transfer to plate; cool 5 min. Carefully wipe skillet clean with paper towels.

Top each of 12 bread slices (or top 1 bread slice for Trial Recipe) with 1 each Swiss cheese slice, burger, 30 g Velveeta and 1/4 cup (50 mL) onions; cover with remaining bread slice(s). Spread outside(s) of sandwich(es) with mayo.

Cook in skillet 3 min. on each side or until cheeses are melted and sandwiches are golden brown on both sides, gently pressing down on top of each sandwich with back of spatula as it cooks. Meanwhile, cook soup in saucepan on medium-low heat until heated through.

Cut each sandwich diagonally in half. Serve with 1 cup (250 mL) soup and 2 Tbsp. (30 mL) ketchup for dipping.

Kraft Kitchens Tips

579501 : 204342

This recipe has not yet been rated.

Rate Recipe ->

Pretzel Burger Bowl

Beefy Mushroom & Swiss Burger

Spicy Barbecue Burger

Double-Stack Cheeseburgers

BBQ Bacon Cheddar Burger-Loaded Fries

Calories

940

Total fat

39 g

Saturated fat

17 g

Cholesterol

175 mg

Sodium

2360 mg

Carbohydrate

71 g

Dietary fibre

6 g

Sugars

32 g

Protein

67 g

Vitamin A

40 %DV

Vitamin C

50 %DV

Calcium

45 %DV

Iron

50 %DV

Patty Melt

* indicates a required field
*Your Name X Field is required.	*Your Email Address X Field is required.
*Your Colleague's Name X Field is required.	*Colleague's Email X Field is required. X A valid email address is required.
Hint If you want to forward multiple addresses, separate each email address with a semicolon (;). You may enter up to 10 email addresses at one time.
Subject X Field is required.

You are sending a one-time only e-mail to your colleagues. By taking advantage of this feature, we will not keep or use your colleagues' e-mail addresses for any further communication or share them with anyone else.

*Your Name	*Your Email Address
*Your Colleague's Name	*Colleague's Email
Subject