Patty Melts are almost always tasty, and this one’s no exception. What might be a little more unique to this one is that it’s only 457 calories, including the apple slaw. Yesssssss. The slaw is tangy and sweet, and tastes amazing piled on the sandwich. Beef, sauteed onions and melted swiss cheese is a threesome marriage made in heaven… that sounds wrong. But it tastes so right. Be sure not to overwork the beef, as this will result in a tough, dry patty. In fact, we like to rip the plastic wrap right off the beef and divide it right there in the foam tray by cutting it with a sharp knife, and then just barely molding it to form a patty. The less you handle it, the better. This is a really fun and delicious way to change up dinner time.
Tips (unsponsored): Good bread is a must for us when it comes to burgers and sandwiches. Check with a local bakery to see if they sell rye or marble rye and buy it from them. We snag ours through the drive-through at Kneader’s. It’s around $5 for a big loaf, more than enough for this recipe.
We mixed mayo and dijon mustard (as the recipe calls for) for half the family and mayo and whole grain mustard for the other half. Go with whatever your family like best!
Have your children help you combine the apples and vegetables for the slaw and spread the bread with dijonnaise. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:
- The vitamins in red cabbage have been said to help you look younger longer.
- Green apples are very high in fiber and help keep your digestive tract clean.
- Rye helps you feel more full than other types of bread.
The patty melt is said to have originated in California, but it’s hamburger-esqe properties turn our minds to Germany, so let’s learn a few things about it:
- Germans dang near worship soccer.
- College is free in Germany.
- Most businesses are closed on Sundays.
Adapted slightly from: Patty Melts with Apple Slaw
- ½ small head red cabbage, shredded (about 3 cups)
- 1 small Granny Smith apple, cut into matchsticks
- 1 cup shredded carrots
- 2 scallions, thinly sliced
- ¼ cup dijonnaise (or dijon mustard mixed with mayonnaise)
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 onion, sliced
- 12 ounces ground beef sirloin (about 80/20 leanness)
- 4 thin slices light Swiss cheese (about 3 ounces)
- 8 slices rye or marble rye bread
- Make the slaw: Combine the cabbage, apple, carrot and scallions in a bowl. Add 2 tablespoons dijonnaise and the vinegar; season with salt and pepper and toss. Set aside.
- Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season with salt and pepper. Transfer to a bowl and wipe out the skillet.
- Preheat the broiler. Line a baking sheet with foil. Form the beef into four ¼-inch-thick oval patties; season with salt and pepper. Transfer to the prepared baking sheet. Broil until cooked through, about 3 minutes. Turn and cook another minute or 2 if needed. Top with the sauteed onion and cheese and continue broiling until the cheese is just melted, about 30 seconds.
- Spread 4 slices bread with the remaining 2 tablespoons dijonnaise; top with the patties and remaining bread. Melt the remaining 1 tablespoon butter in the skillet over medium-high heat. Working in batches, add the sandwiches and cook until golden, 1½ minutes per side, reducing the heat as needed. Serve with the apple slaw.
