Italian Pork Patty Melts Recipes

PORK AND KRAUT PATTY MELTS

Steps:

• Form the ground meat into 4 equal balls and sprinkle them with salt and pepper.
• Heat a large cast-iron or heavy pan over medium-high heat and add the oil. Add the balls to the pan and smash them down with a spatula until slightly larger in diameter than the bread. Cook for 4 minutes without moving, then flip and top each patty with some sauerkraut and 2 slices of cheese. Cover and cook until the patties are cooked and the cheese is totally melted, about 3 minutes.
• Meanwhile, spread a little mustard on each slice of bread. Sandwich each patty between 2 slices of bread. Brush the exterior of the bread with the mayonnaise and toast the sandwiches on both sides in the pan.

GRILLED PORK PATTY MELT

Steps:

• Slice the whole onions into half-inch thick slices.
• In a large skillet or saute pan with high sides, melt the 6 tablespoons of butter over medium high heat.
• Add the onions, salt and pepper and toss to coat then reduce the flame to low to medium low.
• Toss occasionally while they slowly cook for about one hour. Set aside and drain and discard any liquid.
• In a large bowl, tear the bread into small pieces then pour in the milk and mash with a fork. The bread and milk are not a binder but instead will help keep the mixture moist while cooking.
• In the bowl of a food processor, add the raw bacon, onion, garlic, salt, pepper, thyme and the soaked bread and process until smooth.
• Pour this back into the large bowl along with the ground pork and mix by hand.
• Form into four patties the shape of the bread you are using and line up on a parchment covered tray that has been sprayed with kitchen pan spray.
• Press your thumb into the center of each to make a large divot. When you cook these, the divot will stop the burger from mounding up in the middle and will cook flat. Place the patties in the refrigerator while you wait for the onions to cook.
• When ready, heat one side of your grill to high and the other to medium.
• Heat the cooked onions to hot.
• Butter the bread on one side with the butter.
• Clean then oil your grill and place the burgers, divot side down, on the hot side and the bread on the cooler side, butter down.
• Cover each slice of bread with a slice of swiss cheese which will melt while the bottom browns and cover four of the slices with the drained onions.
• Cook the burgers a few minutes on each side to an internal temperature of 150 degrees F. They will rise to 160 degrees F off heat.
• If the bread has browned before the burgers are cooked, remove the bread to a sheet tray so they do not burn.
• Place one burger over each pile of onions then top with the other slice of bread and serve.

ULTIMATE PATTY MELTS WITH SPECIAL SAUCE

Steps:

• Cover 1 side of each bread slice thoroughly and generously with butter; set aside.
• Mix ground beef, pepper, salt, and onion powder together in a bowl until thoroughly combined, but do not overmix or meat will not have the proper consistency after it is cooked. Form 3 patties to fit the shape of the bread.
• Heat a large nonstick skillet over medium-high heat. Add patties and cook for 2 to 3 minutes. Flip, making sure patties do not break, and cook for another 2 to 3 minutes. Reduce heat to low, and cook until no longer pink in the centers, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• While the burgers are cooking, combine mayonnaise, ketchup, bacon bits, relish, and sugar for sauce in a small bowl. Stir until mayonnaise and ketchup are well binded.
• Heat another large skillet over medium-low heat. Place 1 slice bread in the skillet, buttered-side down. Top with 2 slices Cheddar cheese, a cooked patty, and 2 slices provolone cheese. Spread a thin layer of sauce on the unbuttered side of a second slice of bread, and place sauce-side down on top of provolone. Repeat to make remaining patty melts, working in batches if necessary.
• Cook until bread is lightly toasted and cheese is melted, 2 to 3 minutes per side.

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

CLASSIC PATTY MELT

Steps:

• Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until very soft and golden, about 25 minutes. Transfer to a small bowl.
• Mix the ground meat with the ketchup, Worcestershire, onion powder, 1 teaspoon salt and a few grinds of pepper. Form the meat into 4 oblong patties in the approximate size and shape of the bread (they should be a little less than 1/2-inch-thick).
• Add 1 tablespoon butter to the skillet and heat it over medium-high heat until the foam subsides. Add the patties and cook, turning once, until cooked to medium doneness, about 2 1/2 minutes per side. Add salt and pepper, if desired. Transfer to a plate.
• Wipe the skillet clean. Butter one side of half of the bread slices, then place them butter-side down in the skillet. Add a slice of cheese on top of each slice of bread, then add the patties and onions. Lay one more slice of cheese on top of the onions, then add the top slices of bread. Butter the top of the bread. Flip the sandwiches and cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cover loosely with foil. Cook the remaining sandwiches with the remaining butter in the same manner.
• Cut the patty melts in half and serve immediately.

ITALIAN PORK PATTY MELTS

Steps:

• 1. In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble over mixture and mix well. Shape into four oval patties; set aside.
• 2. Combine butter and seasoning; brush over hamburger buns one side. In a large skillet, toast buns until lightly browned; set aside.
• 3. In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.
• 4. Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toasted buns; top with remaining bun.

PORK PATTY MELTS RECIPE

Steps:

• Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper and work into pork using hands. Divide pork into 4 equal portions and form each into a thin patty the shape of a slice of bread.
• Heat oil in large skillet over medium-high heat until shimmering. Add patties and cook until golden brown on both sides, about 6 minutes total. Transfer to plate.
• Melt 3 tablespoons butter in now empty skillet. Add onion, fennel, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until tender and beginning to char, about 8 minutes. Add garlic and vinegar and cook an additional 2 minutes. Season to taste and transfer mixture to bowl.
• Reduce heat to medium. Melt additional 2 1/2 tablespoons butter in now empty skillet, swirling pan to evenly distribute butter. Place 4 bread slices in skillet. Top each slice with 1 1/2 slices cheese. Top 2 of the slices with 1/4 onion-fennel mixture, then a pork patty. Once cheese starts to melt, flip cheese-topped bread slices onto pork patties and press down gently with spatula. Cook, turning once, until bread is golden and crisp, about 3 minutes per side. Transfer to cutting board and repeat procedure with remaining butter, cheese, onion-fennel mixture, and pork patties. Serve immediately.

ITALIAN PULLED PORK

Steps:

• Toast fennel seeds in a small skillet over medium heat until fragrant, about 4 minutes.
• Preheat oven to 300 degrees. Using a sharp knife, score fat (but not meat) on pork in a diamond pattern. Pulse herbs, garlic, and fennel seeds in a food processor until combined. Slowly add oil and continue pulsing until a thick paste forms. Stir in 2 tablespoons salt, 1 tablespoon pepper, chile pepper, and lemon zest; rub mixture all over pork.
• Place pork, fat-side up, in a roasting pan or a large Dutch oven; add 1 1/2 cups water. Cover and roast until meat is starting to become tender, about 3 hours. Remove lid and continue cooking until meat is fork-tender, 1 to 1 1/2 hours more. Carefully transfer pork to a large bowl, leaving juices in pan. When cool enough to handle, use two forks to shred meat into bite-size pieces, discarding any large pieces of fat. Transfer shredded pork back to pot and toss with juices. Serve on rolls with extra pan juices, topped with shaved fennel.

ITALIAN PORK PATTIES

Steps:

• Combine all ingredients in a bowl.
• Form into patties then fry in hot oil.

ITALIAN-AMERICAN SAUSAGE PATTY MELTS

Steps:

• Heat a medium nonstick skillet over med-high heat.
• Add in 1 tablespoon olive oil and the sausage patties.
• Cook the patties 4 minutes on each side; then remove from the pan.
• Add another tablespoon olive oil to the pan; then add the bell peppers, onions, salt, pepper, and pepper flakes.
• Cook about 5 minutes or until the vegetables are tender but still have a bite to them.
• Pile the veggies on the patties and return pan to the stove.
• Add butter to the pan; let butter melt.
• Add 2 slices bread, top each with a slice of cheese, a sausage patty, some peppers and onions, another slice of cheese, then the remaining slices of bread.
• Press and cook patty melts 2 or 3 minutes on each side.
• Warm a cup of marinara sauce, pizza sauce, or tomato sauce in the microwave (1 ½ minutes on HIGH).
• Cut sandwiches corner to corner and serve with sauce for dipping.

ITALIAN PATTY MELTS

Steps:

• In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble beef over mixture and mix well. Shape into four oval patties; set aside., Combine butter and seasonings; brush over both sides of bread. In a large skillet, toast bread until lightly browned; set aside., In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink. , Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toast; top with remaining toast.

ITALIAN PORK PATTIES WITH POTATO WEDGES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss potato wedges in a large roasting tin with 1 tbsp oil and lemon juice. Spread out in a single layer. Bake for 35-45 mins, turning halfway, until golden brown and crisp.
• Meanwhile, place the breadcrumbs in a mixing bowl and moisten with 2 tbsp cold water. Add the mince, Parmesan, parsley, garlic and lemon zest. Season, mix well, then shape into 4 large, flat patties.
• Heat remaining oil in a pan and cook the patties for 7 mins on each side, or until they have a golden crust and are cooked through (alternatively, cook on the barbecue). Serve with the wedges and a tomato and rocket salad, if you like

ITALIAN PATTY MELTS

Steps:

• Mix meat, Parmesan cheese, and seasonings.
• Shape into 4- 4inch patties.
• Heat oil.
• Cook pepper rings until crisp tender.
• Remove.
• Now do the same with the raw onion slices.
• Remove.
• In the same pan cook patties until done.
• Top with veggies and then with cheese.
• Cover pan until cheese is melted.
• Serve on buns.