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