Reuben Style Patty Melts

Sometimes, nothing but a hot sandwich will do. I love a Patty Melt, which is really just a hybrid of a burger and a grilled cheese. Take that a step further with some Reuben ingredients and you’ve got something special. The onions and sauerkraut cook down until they are slightly sweet and nutty, making this one great sandwich.

Ingredients (makes 4 sandwiches):

1 Tablespoon butter

1 cup thinly sliced onions

½ cup sauerkraut, drained

1 pound ground sirloin

Salt and pepper to taste

8 slices rye bread

Tub butter or margarine to coat the outside of the bread slices

About ¼ cup Thousand Island salad dressing

4 slices Swiss cheese

8 kosher dill slices

Directions: Heat a large skillet over medium low heat and melt the butter. Add the onions and toss to coat. Cook on low until caramelized and lightly golden brown, stirring often (about 20 minutes). Add in the sauerkraut, stir and cook 15 minutes longer. Remove the mixture to a bowl and set aside. Wipe out the skillet with a paper towel.

Mix the ground beef and salt/pepper together and form into 4 thin patties, about the size of your bread slices. Turn the skillet up to medium high and cook the patties until done to your liking. Remove the patties to a plate and wipe out the skillet again.

Lay out a piece of wax paper (for easy clean up) and spread the tub butter on one side of each slice of bread. Place the bread butter side down on the wax paper and spread the Thousand Island on four of the bread slices. Top the dressing with a heaping Tablespoon of the onion/sauerkraut mixture and 2 slices of pickle. Top that with a slice of Swiss and then one of the patties. Top with another slice of bread (butter side out).

Cook, in batches, about 4 to 5 minutes per side on medium heat, flipping once, until both sides of the sandwich are golden and the cheese is melting. Cut in half and devour.