Ultimate Patty Melts Rachael Ray Recipes

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CREAMY TOMATO SOUP AND ITALIAN PATTY MELTS



Creamy Tomato Soup and Italian Patty Melts image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 25

4 cups whole milk
3 (14-ounce) cans diced tomatoes, drained
2 rounded tablespoons tomato paste
1 medium onion, chopped
Salt and pepper
1 teaspoon sugar
4 tablespoons all-purpose flour
2 tablespoons butter, cut in pieces
1 stalk of celery, coarsely chopped
1 clove garlic
1/2 cup Watercress and Hazelnut Pesto or store bought prepared basil pesto, available on dairy aisle
12 ounces watercress, stems removed
1/2 cup hazelnuts, toasted
1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
Extra-virgin olive oil, for drizzling, plus 1 tablespoon
4 sweet Italian sausage patties, 1/4 pound each, available in packaged meat case of the market
1 cubanelle long sweet Italian light green pepper, seeded and sliced
1 medium yellow skinned onion, sliced
Salt and pepper
8 slices Italian bread, or white bread
8 slices deli-sliced provolone

Steps:

  • Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
  • Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
  • Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
  • Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

GARLICKY PATTY MELTS WITH PROVOLONE



Garlicky Patty Melts with Provolone image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 pounds ground sirloin
1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped
3 to 4 cloves garlic, finely chopped
2 small sprigs rosemary, finely chopped
A handful flat-leaf parsley, finely chopped
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Softened butter
12 slices good quality white or Italian bread
A couple handfuls arugula or baby spinach leaves
12 slices sharp deli-sliced provolone

Steps:

  • Heat a griddle or cast iron pan over medium-high heat.
  • Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.
  • Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

ULTIMATE PATTY MELTS WITH SPECIAL SAUCE



Ultimate Patty Melts with Special Sauce image

This patty melt recipe is phenomenal, but is nothing remotely close to a health food. I highly suggest this for an occasional treat or to accompany some beers, peers, and sports. I've developed this recipe from a combination of other recipes over time and out of practicality based on what was in my kitchen at the time of experiment. I purposely left out Worcestershire and other burger flavorings to keep it simple and not detract from the Thousand Island-like sauce. Serve with french fries or hash browns.

Provided by Justin Lampert

Categories     Main Dish Recipes     Burger Recipes     Hamburgers

Time 35m

Yield 3

Number Of Ingredients 13

6 slices rye bread
6 tablespoons butter, softened
1 pound ground beef
¾ teaspoon ground black pepper
½ teaspoon sea salt
¼ teaspoon onion powder
3 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon real bacon bits
1 teaspoon sweet relish
1 teaspoon white sugar
6 slices Cheddar cheese
6 slices provolone cheese

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.

Nutrition Facts : Calories 1242.2 calories, Carbohydrate 38.3 g, Cholesterol 259.5 mg, Fat 94.1 g, Fiber 3.9 g, Protein 60.6 g, SaturatedFat 47.7 g, Sodium 2093.1 mg, Sugar 7.5 g

ULTIMATE PATTY MELTS - RACHAEL RAY



Ultimate Patty Melts - Rachael Ray image

Make and share this Ultimate Patty Melts - Rachael Ray recipe from Food.com.

Provided by CookingONTheSide

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons extra virgin olive oil, divided
1 small onion, finely chopped
1 1/4 lbs ground sirloin
1 tablespoon Worcestershire sauce
salt
ground black pepper
8 slices white bread (or whatever sandwich bread you like)
3 -4 tablespoons butter, softened
3 -4 tablespoons Dijon mustard
8 slices swiss cheese
8 slices bacon, cooked until crisp
8 slices tomatoes

Steps:

  • Place a medium skillet over medium-high heat with about 1 tablespoon olive oil.
  • Add the onion to the pan and cook until tender, 4-5 minutes.
  • Remove to a large mixing bowl and wipe the pan clean.
  • When the onions have cooled slightly, place the pan back over medium-high heat with about 2 tablespoons olive oil.
  • To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine.
  • Divide the meat into 4 portions and shape into 4 thin burgers.
  • Add the patties to the hot pan and cook until golden brown and cooked through, about 4 minutes per side.
  • While the burgers are cooking, butter up one side of each slice of bread then flip them over and spread mustard on each.
  • When the burgers have finished cooking, make stacks by laying down the slices of white bread, butter side-down, and top them with a slice of cheese, a patty, another slice of cheese, 2 slices of bacon and tomato and another slice of bread (butter side-up).
  • Wipe out the pan that the burgers were cooked in and return it over medium heat.
  • Add the stacks to the pan and cook until the bread is toasted golden brown and the cheese has melted, 2-3 minutes per side.

Nutrition Facts : Calories 859.5, Fat 57.9, SaturatedFat 25.4, Cholesterol 177.4, Sodium 838.1, Carbohydrate 33, Fiber 2.4, Sugar 5.2, Protein 50.2

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