The Freshman Cook: Southwestern Patty Melt

I love Patty Melts! There is just something so wonderful about the taste of the grilled onions peeking out from under a slice of swiss creaminess, the burger grilled to perfection, sandwiched between two slices of grilled rye, with only mustard between them. Oh, my! How I love a patty melt!! But hey, I love southwestern food also. So I decided there was no reason not to combine the two, and this is what I came up with: Southwestern Patty Melt!

Simple Pico de Gallo

1 Roma Tomato

1 clove Garlic

1/4 of a small Onion


(ignore pic of garlic powder) 🙂

Chop your Roma Tomato into small bite size pieces.

Mince your garlic, add tomatoes to the bowl.

Chop your onion and cilantro. Add to the bowl.

Mix well.

Make Seasoning

1 teaspoon McCormick Perfect Pinch Savory Salt Free Seasoning

(the one with peppers, cinnamon, lemon peel, and rosemary on the label)

1/2 teaspoon Garlic Powder

1/2teaspoon Spanish Smoked Sweet Paprika

1/4 teaspoon Ground White Pepper

Mix all ingredients together in a bowl.

Putting it all together


Baby Swiss Cheese Slices

Marbled Rye Bread



Patty your burgers, and get your swiss cheese ready.

Cut onion, red pepper and orange pepper into thin slices.

You can use green pepper also, if you want.

Start pan frying your burger. Sprinkle some seasoning on

top of the burger, and let the onions and peppers start to grill.

For this patty melt, I used marbled rye, buttered one side,

and grilled it.

When your burger is grilled to your liking, 

place the grilled peppers and onions on top of the burger,

 and place cheese on top. Let cheese melt. 

Place on bread.

 Put patty melt together. Grilled bread topped with

a few squirts of mustard, burger with veggies and cheese,

teaspoon or two of salsa,

several slices of avocado,

Southwest Patty Melt!


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