Savor a Cozy Mushroom Swiss Patty Melt with Gooey Cheese (Print version)

A cozy mushroom Swiss patty melt with juicy beef, browned mushrooms, sweet onions, gooey cheese, and crisp buttered rye.

# Ingredients:

For the mushrooms and onions

01 - 1 tablespoon olive oil
02 - 1 tablespoon unsalted butter
03 - 1 large yellow onion, thinly sliced
04 - 8 oz (225 g) cremini mushrooms, sliced
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper

For the patties

07 - 1 1/4 lb (565 g) 80/20 ground beef
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon Worcestershire sauce

For the sandwiches

11 - 8 slices rye or marbled rye bread
12 - 8 slices Swiss cheese
13 - 2 tablespoons Dijon mustard
14 - 3 tablespoons unsalted butter, softened

# Instructions:

01 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the onion and mushrooms, then cook for 12-15 minutes, stirring often, until the mushrooms are browned and the onion is soft and golden. Season with salt and pepper, then transfer to a bowl.
02 - Divide the beef into 4 portions. Shape each one into a thin oval patty slightly larger than a bread slice. Season both sides with salt and pepper.
03 - Return the skillet to medium-high heat. Cook the patties for 3-4 minutes per side, adding Worcestershire sauce during the last minute, until browned and cooked to 160°F. Transfer to a plate.
04 - Spread Dijon on the inside of 4 bread slices. Layer each with 1 slice Swiss, 1 patty, a scoop of mushrooms and onions, another slice Swiss, and a second bread slice.
05 - Spread softened butter on the outside of each sandwich. Cook in a clean skillet over medium-low heat for 2-3 minutes per side, pressing gently, until the bread is golden and the cheese is fully melted.
06 - Let the patty melts rest for 1 minute, then slice diagonally and serve hot.

# Good to know:

01 - Best served immediately while the rye is crisp and the Swiss is melted.
02 - Cook the mushroom mixture until the pan is nearly dry to prevent soggy bread.
03 - Ground beef should reach 160°F for food safety.

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