Not just any patty melt, this ULTIMATE Mushroom Swiss Patty Melt has a different twist on the traditional sandwich with shallots, oyster mushrooms, baby Swiss, and Parmesan coated, extra crispy bread. This sandwich packs a protein punch to fill you up!!
I love hamburgers.
Who doesn’t, right? Ground beef goodness on top of bread with some onions and cheese; not so easy to resist, right? And for good reason! Beef is packed with protein. Lean beef is even better!! Lean beef packs a whopping 22 grams of protein per 3 ounce serving with an amazingly low 140 calories. So, not only are hamburgers tasty, but they’re packed full of filling protein. This is why I love hamburgers!
Why protein? Well, for a few reasons.
- High quality lean protein can help lower the bad cholesterol, reduce the risk of chronic disease, and reduce high blood pressure.
- When eaten throughout the day, protein can help you feel more satisfied and help to curb your hunger. (I’d rather kick it to the curb to be honest with you!)
- Beef is lower in calories than plant based proteins. (I LOVE me some quinoa, but I’d have to eat 3 cups and consume 666 calories for 25g of protein! Black beans? 1.5 cups, 350 calories and … um … all the side effects of eating all those beans.)
- Beef just tastes good! Straight out of the package with a little salt and pepper and you’re good to go! I can’t say the same for quinoa or black beans.
The Beef Checkoff 30 day Protein Challenge is jam packed with tools and step-by-step instructions on how to easily incorporate more protein into your diet. There’s a journal, a hunger scale, and many other tools on the benefits of incorporating more protein into your diet. I highly suggest you head on over there, sign up, and get started. I did!
Now, I’ve been hankering to whip up a patty melt since the whole grilled cheese month thing happened. I was toying with the idea of all kinds of grilled cheese sandwiches and stumbled on a patty melt image or two on Pinterest.
That’s when I decided I was going to make a patty melt!
I didn’t make just ANY patty melt. I made the ULTIMATE Mushroom Swiss Patty Melt. It is packed with delicious flavor, tons of protein, and tangy Swiss all piled up on a swirled pumpernickel and rye bread.
And what’s in the ULTIMATE Mushroom Swiss Patty Melt, you ask? Well, there’s caramelized shallots. Oh yes. Caramelized shallots with all their succulently sweet goodness. Then there’s pan roasted oyster mushrooms with all their woodsy flavor to compliment the sweet shallots.
Then, there’s the cheese.
Not just any Swiss, but a baby Swiss. It has that kick that its older counterpart has, but still has that creamy goodness that makes it oh so melt worthy on top of this delicious patty melt.
“And the patty,” you ask? It’s simply fresh, lean ground beef that’s sprinkled with some garlic salt and some pepper before cooking. The patty melt is a thin patty that’s cooked perfectly! It’s nice and browned with that juicy center that makes this a towel worthy meal.
As if all that wasn’t enough, the bread is coated with butter (yes that’s typical as this is a grilled cheese style sandwich) and then pressed into grated Parmesan cheese.
“Why?” you ask?
Well, to make it super crispy and crunchy that’s why!! I told you this was the ULTIMATE Mushroom Swiss Patty melt, didn’t I? How could it be the ULTIMATE if I didn’t pay attention to the bread and treat it extra special, too?
This is the best idea to kick up a grilled cheese sandwich. It makes the bread crunchier and elevates it from just the mechanism that holds the ingredients together to being more part of the sandwich. It has flavor and texture which enhances the whole patty melt experience making it the ULTIMATE Mushroom Swiss Patty Melt.
Now, after seeing this delicious sandwich, aren’t you ready to incorporate more protein into your diet starting with this sandwich? I knew you would be! So, be sure to scroll down to see what the rest of the crew cooked up and how they added more protein to their diets today.
Want to learn more about Beef Checkoff and find delicious ways to eat more protein? Then be sure to visit their website and follow them on Twitter, Facebook, and Pinterest to see all the delicious ways you can add more beef to your menu.
- 2 cups shallots
- 1 teaspoon fresh thyme
- 2 cups oyster mushrooms
- 3 tablespoons butter, divided
- 1 teaspoon garlic salt
- 1 teaspoon black pepper, divided
- 1/2 teaspoon salt
- 16 ounces lean ground beef
- 6 ounces sliced baby Swiss (8 - .75oz slices)
- 8 slices marbled rye bread
- 8 teaspoons butter
- 1/2 cup grated Parmesan cheese
- Heat a medium skillet coated with cooking spray over medium heat. Place 1 1/2 tablespoons of butter in the pan and swirl until melted then add the shallots. Sprinkle the shallots with the thyme and cook, stirring occasionally, until they are a rich, caramel color; about 20 to 25 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper and remove from heat. Set aside.
- Place the skillet back on the stove and heat to medium-high. Add the remaining butter and swirl until melted. Once the butter is melted add the mushrooms and cook, stirring occasionally, until they are tender and slightly brown. Sprinkle with the remaining salt and 1/4 teaspoon black pepper. Set aside.
- Form the beef into four half inch thick patties and sprinkle with garlic salt and the remaining black pepper. You don't want the patties to be too thick for the bread to handle. Heat a large skillet coated with cooking spray over medium-high heat. Cook the patties 2 to 3 minutes on each side or until they're still slightly pink in the center and still juicy. Remove from heat and set aside.
- Place a medium skillet coated with cooking spray over medium-high to heat up as you assemble the sandwiches.
- Place the Parmesan cheese on a plate. Spread 1 teaspoon of butter on one side of each of the eight slices of bread and press into the Parmesan cheese.
- Place one slice of bread, cheese side down, in the skillet. Place on slice of baby Swiss on top then sprinkle with some shallots and mushrooms, top with a burger, more shallots and mushrooms, another slice of cheese, and finally a slice of bread cheese side up.
- Cook for 3 to 5 minutes or until the cheese on the bread of golden brown and the Swiss starts to melt. Carefully flip the patty over and cook an additional 3 to 5 minutes or until the second side is golden brown and the cheese is melted. Repeat with remaining bread, patties, and ingredients. Allow patty melts to cool slightly before slicing and serving with baked blue fries or chips and a pickle.
Start your day deliciously:
- Avocado Crostini with Beef and Eggs by Whole Food | Real Families
- Beef and Cheddar Quiche by Cindy’s Recipes and Writings
- Beef Migas by Shockingly Delicious
- Chicken Fried Steak and Eggs by Bobbi’s Kozy Kitchen
- Mexican Shredded Beef Breakfast Burritos by Magnolia Days
- Philly Cheesesteak Breakfast Wrap by Family Foodie
Power up at lunch:
- Beef Gyros by Peanut Butter and Peppers
- Philly Cheesesteak Sandwiches by Serena Bakes Simply From Scratch
- Shaking Beef Cobb Salad by Nosh My Way
- Flank Steak and Caramelized Onion Flatbread by In The Kitchen With KP
- Taco Pasta Salad by Alida’s Kitchen
- Ultimate Mushroom Swiss Patty Melt by A Kitchen Hoor’s Adventures
- Yam Nuea Yang (Spicy Thai Beef Salad) by Culinary Adventures with Camilla
Make a fantastically satisfying Sunday Supper:
- Bacon Cheeseburger Quinoa Skillet by Cupcakes & Kale Chips
- Beef Tenderloin with Ratatouille by Recipes Food and Cooking
- Beef Teriyaki Kabobs by That Skinny Chick Can Bake
- Gochujun (Korean Stuffed Pan-fried Peppers) by kimchi MOM
- Pan Seared Steak with Garlic Butter by Life Tastes Good
- Whisky Marinated Skirt Steak with Chimmichurri Sauce by Food Done Light
- Spinach Stuffed Steak Pinwheels by The Dinner-Mom
Get your knife supply ready:
- Four Essential Knives by the Sunday Supper Movement
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.