A delicious twist on the classic patty melt, combining savory flavors and a crispy texture.
Cook the bacon in a skillet over medium heat until crispy, then set aside on a paper towel-lined plate.
Cooking the bacon first allows you to use the rendered fat for added flavor in the next steps.
In the same skillet, sauté the onions until caramelized, then add the mushrooms and cook until tender.
Stir occasionally to prevent burning and ensure even cooking.
Shape the ground beef into six oval patties and cook them in the skillet to your preferred doneness.
Press a small indentation in the center of each patty to prevent it from puffing up during cooking.
Butter one side of each slice of rye bread. Place a slice of Swiss cheese on the unbuttered side of six slices.
Using room-temperature butter makes it easier to spread evenly.
Assemble the sandwiches by placing a cooked patty, bacon, onions, and mushrooms on top of the cheese, then cover with another slice of bread, buttered side out.
Ensure the buttered sides are facing outward for proper toasting.
Cook the sandwiches in the skillet over medium heat until the bread is golden and the cheese is melted.
Press gently with a spatula to ensure even toasting and melting.
Cut the sandwiches in half and serve with your choice of condiments and sides.
Serve immediately for the best taste and texture.
Nutze unsere App für das beste Erlebnis
