Spinach Fontina Patty Melt: A fun twist on the classic made with fresh sauteed spinach and gooey fontina cheese. What a sandwich! | macheesmo.com
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Spinach Fontina Patty Melt

Spinach Fontina Patty Melt: A fun twist on the classic made with fresh sauteed spinach and gooey fontina cheese. What a sandwich! | macheesmo.com

I’m starting to come to the realization that a good patty melt, like this Spinach Fontina Patty Melt, may actually be the best of both sandwich worlds.

What are both sandwich worlds? Well, you have your grilled cheese, a classic. And you have your hamburger, also a classic. Of course, there are other kinds of sandwiches, I suppose, but I’m not concerned about those other sandwiches.

The patty melt is great because it’s more substantial than just a grilled cheese, but not a huge hunk of beef. It’s somewhere in between.

There are a few tricks to making a good patty melt, but the biggest one is basic and true for any sandwich: Use good bread. A nice sturdy sourdough bread makes all the difference in this bad boy.

Spinach Fontina Patty Melt: A fun twist on the classic made with fresh sauteed spinach and gooey fontina cheese. What a sandwich! | macheesmo.com

Spinach Fontina Patty Melt

Just a moment please...

Yield
2 patty melts
Prep Time
Cook Time
Total Time

A fun twist on the classic made with fresh sauteed spinach and gooey fontina cheese. What a sandwich!

Ingredients

1 bunch spinach
1 tablespoon olive oil
4 oz. fontina cheese
8 oz. ground beef
4 slices sourdough bread
2 tablespoons dijon mustard
1 tablespoon butter
Salt and pepper
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Directions

  1. Rinse and drain spinach well. Cut off any large stems. In a small skillet, add olive oil over medium heat. Once hot, add spinach and cook until spinach is wilted, about 2 minutes. Set aside.
  2. Divide ground beef into 4 oz. patties that are slightly thinner than a hamburger and roughly the shape of your bread. Season each side with salt and pepper.
  3. In a sturdy skillet over medium heat, add a drizzle of oil and cook your patties for 4-5 minutes per side until they are cooked through. Remove from the skillet.
  4. Add two pieces of lightly buttered bread to the skillet, buttered side down. Turn heat down to low.
  5. Add mustard to the bread and top with the patty. Then top with a few slices of cheese and spinach. Top with second piece of bread, buttered side up.
  6. Cook patty melt for 3-4 minutes per side until cheese is well-melted and bread is nicely toasted.
  7. Remove patty melts, slice in half, and serve while warm.

Spinach Fontina Patty Melt

I really love the toppings on this patty melt. They kick it up a notch for sure. You could use frozen spinach, I suppose, but it doesn’t take longer to just sauté up some fresh spinach. I just do it in a small skillet with a little oil over medium heat. Try to chop off any large stems from the spinach first.

Spinach Fontina Patty Melt

Cooked down.

When it comes to the patty, use about 4 oz. of ground beef and try to shape it into roughly the shape of the bread you’re using. Season it well with salt and pepper also. I recommend making it thinner than a normal hamburger.

Spinach Fontina Patty Melt

About 4 oz.

Sear it for about 4 minutes per side until it’s cooked through. Then you can build your patty melt!

Butter some bread and smear on some mustard. Then add your cooked patty.

Spinach Fontina Patty Melt

It fits!

Add a few slices of cheese and a good amount of the cooked spinach. Then add your top piece of bread (also lightly buttered).

Spinach Fontina Patty Melt

All together.

Cook the patty melt until the bread is nicely toasted (I turn my heat down to low to make sure I don’t overcook it). The cheese should obviously be melted as well!

This guy is good to go.

Spinach Fontina Patty Melt

Gooey.

Slice the spinach fontina patty melt in half and you’re ready to rock.

What a sandwich, right?!

Spinach Fontina Patty Melt: A fun twist on the classic made with fresh sauteed spinach and gooey fontina cheese. What a sandwich! | macheesmo.com

4 comments on “Spinach Fontina Patty Melt

  1. I’ve got to get a long, long loaf of bread instead of the bread we usually have in the house. This looks so good, I can’t wait to get the bread that I’d like to use. We need spinach, too. Already have the butter and the beef. Thanks so much for sharing.
    And, the carrot coconut soup looks delicious and the other soup that you’ve offered to share with us. Can’t understand why I can’t remember something I’ve seen just five mins ago…..oh! yes I can!!! IT’S AGE!!!!

  2. My Mom taught me another way. We mix seasonings into the ground beef. Smear a thin layer of both mustard and then the ground beef on the bread. This method stretches the beef to about third more sandwiches. Then bake it at 350 adding cheese on top toward the end. All the beef juices get soaked into the bread. The cheese melts into the beef some. YUM I agree, good bread is important. We do it this way for a crowd when we don’t have lots of beef.

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