Patty Melt Sandwich with Spinach and Fontina
This classic patty melt gets a boost of flavor from a sauteed spinach layer and gooey fontina cheese. A great sandwich!
Patty Melt Sandwich with Spinach and Fontina
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I’m starting to come to the realization that a good patty melt, like this Patty Melt with sauteed spinach and fontina cheese, 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.
Table of contents
How to Make the spinach for this sandwich
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.
How to shape the patties for these melts
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.
Sear it for about 4 minutes per side until it’s cooked through. Then you can build your patty melt!
You could use other ground meats for your patty melt like ground chicken or ground turkey but a classic patty melt definitely has ground beef in it.
How to Cook the Sandwich
Butter some bread and smear on some mustard. Then add your cooked patty.
Add a few slices of cheese and a good amount of cooked spinach. Then add your top piece of bread (also lightly buttered).
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!
The sandwich will probably need to cook for 3-4 minutes per side over medium-low heat in a good sturdy skillet or on a griddle.
Remember that the patty is already cooked so you are just looking to melt the cheese and toast the bread.
This guy is good to go.
- Want a more traditional burger? Try these Santa Fe Burgers!
Slice the spinach fontina patty melt in half and you’re ready to rock.
What a sandwich, right?!
My Patty Melt Recipe with Spinach and Fontina Cheese
Patty Melt Sandwich with Spinach and Fontina
Equipment
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
Instructions
- 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.
- 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.
- 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.
- Add two pieces of lightly buttered bread to the skillet, buttered side down. Turn heat down to low.
- 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.
- Cook patty melt for 3-4 minutes per side until cheese is well-melted and bread is nicely toasted.
- Remove patty melts, slice in half, and serve while warm.
Nutrition
Did you make this?
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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!!!!
Ha! Thanks Frances. I hope you were able to find everything and try it out. :) Cheers!
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.
Love that method Sue! Thanks for the idea!
I love the way you handle the tender beef and the sauce is just right.