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Patty Melts

 Patty Melts
“My husband often orders patty melts at restaurants, so I started fixing them at home,” says Leah Zimmerman of Ephrata, Pennsylvania. “I added horseradish to give them more zip, and now he loves them my way.”
2 ServingsPrep/Total Time: 30 min.


  • 10 thin slices sweet onion
  • 2 tablespoons butter, softened, divided
  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices rye bread
  • 2 tablespoons Thousand Island salad dressing
  • 2 teaspoons prepared horseradish
  • 2 slices process American cheese or Swiss cheese


  • In a large nonstick skillet, saute onion in 1 tablespoon butter until
  • tender. Remove and keep warm.
  • Shape beef into two oval patties; sprinkle with salt and pepper. In
  • the same skillet, cook patties over medium heat for 3-4 minutes on
  • each side or until a meat thermometer reads 160 and meat juices run
  • clear; drain. Remove and keep warm.
  • Spread remaining butter over one side of each slice of bread. Place
  • in skillet, buttered side down, and toast until lightly browned.
  • Combine salad dressing and horseradish. On two slices of toast, layer
  • a slice of cheese, a beef patty, half of the onion and dressing
  • mixture. Top with remaining toast.
  • Yield: 2 servings.

2 of 2

Patty Melts (continued)

Nutritional Facts: 1 sandwich (prepared with reduced-fat butter and reduced-fat salad dressing) equals 516 calories, 24 g fat (11 g saturated fat), 108 mg cholesterol, 1,278 mg sodium, 43 g carbohydrate, 5 g fiber, 32 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.