PORTOBELLO MELTS
We're always looking for satisfying vegetarian meals, and this one tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. -Amy Smalley, Morehead, Kentucky
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.
Nutrition Facts : Calories 460 calories, Fat 35g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
CLASSIC PATTY MELT
A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it's rye. I double the cheese but feel free to use 1 slice per patty melt.
Provided by Yoly
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 821.5 calories, Carbohydrate 36.7 g, Cholesterol 178 mg, Fat 54.2 g, Fiber 4.6 g, Protein 45.8 g, SaturatedFat 25.5 g, Sodium 1358.1 mg, Sugar 5 g
PATTY MELT
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 sandwiches
Number Of Ingredients 8
Steps:
- Place the meat on a parchment paper-lined baking sheet and, using your hands, break into small pieces and combine evenly. Arrange in a single layer and season the meat with salt and pepper.
- Divide the meat into 6 portions (about 4 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. Form each portion into a thin patty (about 1/4-inch). Each patty should be somewhat larger than a slice of the bread (the patty will shrink to the size of the bread when cooked).
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 7 minutes. Transfer the onion to a bowl.
- Wipe out the skillet, return to the heat, and heat 1 tablespoon oil. Add 2 patties and saute, turning once, until well browned and cooked to medium, about 1 minute per side. Transfer to a plate and repeat with the remaining oil and patties.
- Arrange 1/6 of the onion over 1 bread slice. Place 1 cheese slice over the onion and top with a patty. Top the patty with a slice of cheese and cover with a bread slice. Spread about 2 teaspoons of butter over the outside of each slice. Repeat with the remaining ingredients to make 6 sandwiches.
- Heat the cast-iron skillet over medium heat. Add 2 sandwiches and cook, turning once, until lightly browned and the cheese has melted, about 5 minutes per side. Transfer to a cutting board and repeat with the remaining 4 sandwiches. Cut sandwiches in half crosswise and serve.
PORTOBELLO PATTY MELT
Make and share this Portobello Patty Melt recipe from Food.com.
Provided by escripps
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Stir paprika, pepper, salt, and 3 tablespoons of olive oil in a small bowl. Rub mushrooms with the mixture and arrange, gill sides down, on a baking sheet. Bake until tender and lightly browned about 20 minutes.
- Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high . Add onion and cook (I also added arugula here after onions were mostly done), stirring often, until softened and lightly browned. 10 to 12 minutes. transfer to small bowl, reserving skillet.
- Spread .5 tablespoon butter on 1 side of each slice of bread. Divide 1 tablespoon of mustard among unbuttered sides of the bread. Top each half with cheese. layer with arugula, onion, mushroom and remaining cheese. Assemble the sandwiches with the buttered sides out.
- Cook the sandwiches in the skillet over medium heat flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes on each side.
- Serve with small dill pickles.
Nutrition Facts : Calories 6393.8, Fat 81.1, SaturatedFat 30.3, Cholesterol 96.4, Sodium 11435.6, Carbohydrate 1162, Fiber 50.8, Sugar 55.6, Protein 257.7
PORTABELLA & BEEF PATTY MELTS
This makes 8 (or 6 really hearty) sandwich-style patty melts. If you want a "true" patty-melt follow the recipe as shown. If you want to make it even lower-calorie/carb, use just one slice of bread each to yield about 300 calories, 11g fat (5 g sat) and 26 carb grams (per Eating Well magazine). You can also of course half all the ingredients to make 4 patties insteade of 8. We have 2 teen-age boys, so that's why we make the extra. ;-)
Provided by Debbie F.
Categories Vegetable
Time 41m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.
- Knead together beef, breadcrumbs, Worscestershire, thyme, salt and pepper.
- Remove gills from portobellos and discard. Dice portobellos, then gently fold them into the beef mixture.
- Shape into 6-8 patties and place on the foil-lined broiler pan. Broil 6-8" from heatsource until cooked through, about 4-6 minutes per side.
- While meat is broiling, toast bread slices. Rub each slice of toast on one side with peeled garlic.
- Once meat is done, arrange cooked patties on bottom toast slice, top with 1 tbsp of relish, then cover with slice of swiss. Remove foil from broiler pan and place patty melts directly onto the broiler pan.
- Broil until the cheese is just melted, about 1 minute.
- Place patty melts on serving plates and cover with top slice of toast, if preparing "sandwich" style (leave off top slice for lower carb/cal option).
- Serve with condiments if desired (we find the garlic and relish add enough flavor). Serve with a side salad or veggies of your choice.
Nutrition Facts : Calories 444.2, Fat 14.7, SaturatedFat 7.4, Cholesterol 78.5, Sodium 846, Carbohydrate 44.7, Fiber 4.8, Sugar 9, Protein 33
PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
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5/5 (1)Total Time 45 minsCholesterol 97mg 32%Calories 775 per serving
- Preheat oven to 450°F. Stir paprika, pepper, 3 tablespoons oil, and salt in a small bowl. Rub mushrooms with mixture and arrange, gill sides down, on a baking sheet. Bake until tender and lightly browned, about 20 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Add onion and cook, stirring often, until softened and lightly browned, 10 to 12 minutes. Transfer onion to a bowl, reserving skillet.
- Spread ½ tablespoon butter on 1 side of each bread slice. Divide 1 tablespoon mustard among unbuttered sides of 4 bread slices. Top each with half the cheese. Layer with arugula, onion, mushrooms, and remaining cheese. Top with remaining 4 bread slices, buttered sides up.
- Cook 2 sandwiches in reserved skillet over medium, flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes per side. Repeat with remaining sandwiches. Serve with cornichons and remaining 3 tablespoons mustard.
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