Patty Melt with Oven Fries and Gravy
My inspiration for making this patty melt came from living in St. Thomas and craving great Patty Melts…well no diners or any signs of Patty melts on this island. So I invited some friends over for game night and Matt and Katherine where super excited when I came to the table with Patty melts and Fries with gravy. Its the simple pleasures that are truly missed when living on such a small island. But living in paradise has other advantages… like amazing beaches, weather and memories of long lasting friendships while eating Patty Melts. Fun Fact: The Patty melt is an American sandwich consisting of Swiss cheese and an onion-topped hamburger patty between two slices of grilled rye bread. Although there is no official record. This flavorful sandwich first appeared in California in the late 1940s. Many believe this delicious sandwich was invented by Tiny Naylor, the owner of Biff’s and Tiny Naylor restaurants since that is where it was first served commercially.
Ingredients
Oven Fries:
- Olive Oil (large drizzle)
- 4 cups of frozen thick cut fries
- Sea Salt
- Cracked Pepper
Gravy:
- 1 can of Campbells Beef Consommé
- 1 package of McCormick Brown Gravy
- ½ teaspoon cracked pepper
Patty Melt:
- 7 tablespoons of butter (divided)
- 8 slices of rye bread
- 4 patties of ground sirloin (ours is 95/5)
- 8 slices of swiss cheese
- 2 cups of onions (half-moon slices)
- 2 cup of leaks (thinly sliced)
- ½ tablespoon Lawry’s garlic salt
- 1 tablespoon McCormick Montreal Steak Seasoning
- 3 tablespoons olive oil
Mustard Aioli:
- 3 tablespoons of Mayo
- 2 tablespoons of Spicy Brown Mustard
Instructions
- Gather your ingredients
- Preheat oven to 425F
- Line a baking sheet pan with parchment paper
- Put 4 cups of frozen fries in a large bowl and Drizzle olive oil over the fries.
- Mix well until fries are sufficiently covered with Olive oil.
- Place fries on the baking pan. Make sure they are even spaced and not on top of each other. Salt and pepper until each fry is seasoned.
- Place fries in oven and bake until golden brown (roughly 25 minutes) While we wait, lets start making the gravy.
- In a small saucepan, pour beef consommé, brown gravy package and ½ teaspoon of black pepper.
- Using a whisk, combine all ingredients on stove top and set to low heat to warm. Be sure to whisk occasionally and make sure it is covered with lid.
- Now it is time to start the Patty melts. Begin by placing a parchment paper on a baking sheet pan.
- Place bread slices on sheet pan and put to the side.
- In a large bowl, place your onions and leeks. Salt and pepper
- In a medium size skillet, place 2 tablespoons of butter and 2 tablespoons of olive oil. Place on medium heat.
- In the same pan, after you butter melts, pour in your onions and leaks.
- You will want to sauté until onions are translucent.
- Once onions are translucent, put your leaks and onions back into the bowl and set aside.
- In a large bowl, place you ground sirloin, ½ teaspoon of garlic salt and 1 tablespoon of Montreal steak seasoning and mix until seasoning is combined.
- Once Sirloin is mixed, divide into 4 patties and place on a plate or baking sheet.
- In a large skillet, Add 1 tablespoon of butter and 1 tablespoon of olive oil. Place skillet on high heat to melt the butter.
- Once the butter is melted, place your four patties in the skillet and let cook. (4 minutes per side)
- While you are waiting for your meat to cook. Butter the top of the bread slices you have set aside on the baking sheet. Then flip them over so the butter side is facing down.
- Once Patties are cooked. Remove patties from skillet and put on plate or baking sheet. Set to the side. (do a quick wipe clean with a few paper towels of the skillet because you will be cooking your patty melt sandwiches on this same pan.)
- If you haven’t done so already. Check on your fries. If they are a golden brown. Take out of the oven and set aside.
- You will also want to keep checking your brown gravy. Stirring occasionally.
- Now it is time to prepare your Mustard Aioli. Mix your 2 tablespoons of mustard and 3 tablespoons of mayo until fully combined.
- Then spread your mustard Aioli over the top of the bread slices. (Now each slice should have butter on the bottom and mustard aioli on top).
- Using only 4 slices of bread. Put a slice of cheese on top of the mustard aioli.
- Place your beef patties on top of the cheese.
- Now using your onion and leek mixture you had set aside. Divide evenly on top of the patties.
- Place a 2nd slice of cheese on top of the onions.
- Lastly, using the remaining empty bread slices. Place those on top of the cheese to complete the sandwich.
- Now place the 4 patty melts in a large skillet on med high heat and wait until bottom is golden brown and then flip.
- Once the cheese is melted and both sides of the sandwich is golden brown. It is time to remove from heat and Plate!!!
- Place the patty melts on a cutting board and slice in half using a serrated knife and then put on a plate.
- Next step will be the fries and the gravy and then you are ready to eat. I like to dip the fries and melt into the gravy.
Notes
4 servings
