Patty Melt

Patty Melt
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

Average Rating

This recipe has not yet been rated.

This recipe has not yet been rated.

Nutritional Information
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