swiss cheese

This is Bon Appétit's best patty melt recipe ever.

The BA Patty Melt

vegetable oil

onions,

beef

ketchup

garlic powder

salt

black pepper

rye bread (preferably Levy’s)

cheddar,

Swiss cheese (such as Emmenthal), thinly sliced

mayonnaise

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)

Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.

Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.

DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.

As great dinner sandwiches go, it is hard to beat patty melts: ground beef, Swiss cheese and caramelized onions griddled on rye bread until they become crisp, oozing packages of salty-sweet delight. This recipe for them, which riffs on the ones served at Tiny Naylor’s drive-in restaurant in Los Angeles in the 1950s, is about as traditional as you can get – luscious enough that they don’t require condiments. Between the butter and the onions and the cheese, the sandwiches makes their own. Undercook the burger patties slightly before assembly, so they finish while you’re griddling the sandwiches at the end.

Patty Melts

unsalted butter

salt and black pepper

beef,

rye bread

Swiss cheese,

Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.

Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)

Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.

Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)

Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

My Favorite Fondue Recipe

Gruyere cheese (about 8 ounces)

Swiss cheese (about 6 ounces)

cornstarch

chicken broth

lemon juice

garlic

ground black or white pepper

nutmeg

paprika

Place both the shredded Gruyere and Swiss cheeses...

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.

In a stovetop-safe fondue pot (or in a...

In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

Once the cheese is melted and begins to...

Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.

Serve with your favorite fondue dippers: steamed broccoli...

Serve with your favorite fondue dippers: steamed broccoli and/or cauliflower, carrots, apples, chicken sausages, bread (and more bread!), lightly sauteed mushrooms, tender potatoes - the options are endless! Don't forget if you drop your food into the fondue pot, lean over and give your neighbor a kiss!

These ham-and-cheese bites are the perfect cocktail party appetizer, but you can also cut it into larger portions and serve with a simple side salad for a satisfying yet light meal.

Ham and Cheese Feuilleté

puff pastry,

All-purpose flour (for surface)

Dijon mustard,

Swiss cheese, thinly sliced

heavy cream

This recipe is one of our favorites from Martha Stewart’s Entertaining, our December 2018 Cookbook Club pick. These are the perfect cocktail party appetizer, but you can also cut it into larger portions and serve with a simple side salad for a satisfying yet light meal.

Roll out 1 package of puff pastry on a floured surface to a 16x12" rectangle. Transfer to a parchment-lined rimmed baking sheet and chill while you roll out remaining sheet of pastry. Transfer to another parchment-lined rimmed baking sheet and chill both sheets of pastry until cold, about 15 minutes.

Transfer parchment with pastry to a clean surface. Spread ¼ cup mustard evenly over 1 sheet of pastry, leaving a ½" border around the edges. Layer ham, then cheese over mustard. Fold border of pastry up over edge of filling. Brush edges lightly with water. Arrange remaining sheet of pastry on top, then trim edges with kitchen shears or a sharp knife so top layer fits over bottom with no overhang. Crimp edges with a fork. Using parchment, slide pastry back onto baking sheet. Chill, uncovered, at least 30 minutes.

Preheat oven to 400°. Lightly beat egg and cream in a small bowl to blend. Brush egg wash evenly over puff pastry. Cut thin slits in a decorative pattern into top of pastry to allow steam to escape. Bake feuilleté, rotating pan halfway through, until puffed and deep golden brown, 30–35 minutes. Let cool slightly before cutting into 1½" squares. Serve warm with additional mustard alongside.

Do Ahead: Feuilleté can be assembled 12 hours ahead. Cover with plastic wrap and keep chilled.

The original Reuben’s Delicatessen no longer exists in New York City, but its legend lives on in the form of this classic sandwich. The deli's owner, Arthur Reuben frequently named sandwiches after the actors that would frequent his deli and created a special for Annette Seelos — one of Charlie Chaplin’s leading ladies — in 1914. Mr. Reuben’s version called for ham and coleslaw but morphed into today’s Reuben, which sandwiches corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between two slices of buttered rye bread. Homemade Russian dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. The best part of this toasted sandwich is the crispy crust and gooey cheese, so keep the heat low enough to allow the buttered bread to toast while the cheese melts.

Reuben Sandwich

dill pickle relish (not sweet)

onion

yellow mustard

Worcestershire sauce

rye sandwich bread

unsalted butter,

corned beef

sauerkraut (about 6 ounces)

Make the Russian dressing: In a small bowl, combine all ingredients and mix well.

Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

French Onion Soup Burgers

butter

thyme

water

brandy

cheese

buns and a little butter

rare: 125 degrees (dark purple-red, just warm, tender)

medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)

medium: 145 degrees (rich pink, yielding, slightly tender, juicy)

medium well: 155 degrees (tan with slight pink, firm, some juice)

well: 160 (tan to brown, no pink, chewy, little if any juice)

Notes on temperature

If you need more or less than four burgers, for each burger

1/2 teaspoon brandy or Sherry (optional, but recommended)

1 to 2 ounces Gruyere (Swiss) or Provolone cheese (one or two slices)

1 bun and a little butter or oil to brush it with

For each burger

This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”). It's also far easier to make than you may think. A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks. The roulade is coated in egg and bread crumbs, then pan-fried until golden brown, and a simple white wine cream sauce finishes it off.

Original Chicken Cordon Bleu

chicken breast

flour

pepper

egg,

bread crumbs

chicken stock

white wine, heavy cream chicken stock

Lay the chicken breasts between pieces of wax paper and use a mallet to pound them to 1/4 inch to 1/8 inch thick. Take care not to pound holes in the chicken. Layer each breast with the ham, then place a finger of cheese in the center. Roll up to completely enclose the ham and cheese and secure with toothpicks.

In a medium bowl, combine the flour, salt and pepper. Lightly dredge the chicken in the seasoned flour, then dip in the egg and coat with bread crumbs. Place on a baking sheet and chill at least 15 minutes and up to 4 hours.

In a large skillet over medium heat, heat the butter. Add the chicken and cook, turning carefully with tongs, until browned, about 8 to 10 minutes. Add 1/2 cup of the stock to the skillet, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, 10 to 15 minutes. Move the chicken to a warm platter.

Add the remaining 2 tablespoons of stock to the skillet, raise the heat to high, and cook, stirring up browned bits clinging to the bottom, for 1 minute. Add the wine (or heavy cream or additional stock), lower the heat and simmer, uncovered, until the consistency of gravy, about 45 seconds. Pour over the chicken breasts and serve.

Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times. “The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust,” he said at the time. “If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside.” He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill. “We are not ready for micro greens on our national dish,” he said. The result continues to amaze.

The Bobby Flay Burger

chuck

Salt and black pepper

hamburger buns, split

Dijon mustard

Swiss cheese

dill pickles, sliced lengthwise into 8 slices

Form meat into 4 patties. Season with salt and pepper. Cook in a sauté pan on high until medium rare, 2 to 3 minutes on each side.

Spread mayo and mustard on each bun. Place a slice of cheese on the bottom of the bun. Top with the meat, a slice of ham, another slice of cheese, 2 sliced pickles and the top of the bun.

Cook until cheese has melted on a heated sandwich press or in a large skillet over high heat with a heated heavy skillet placed on top.

This classic dish features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried. To avoid tearing the meat, pound it with a glancing (diagonal) motion rather than straight down, working from the center of the breast to the edge. 

Chicken Cordon Bleu

chicken breasts (about 1½ lb. total)

Kosher salt, freshly ground pepper

Gruyère

dry breadcrumbs

parsley (from about ¼ bunch)

all-purpose flour

Tbsp. neutral oil (such as grapeseed

This classic dish features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried. To avoid tearing the meat, pound it with a glancing (diagonal) motion rather than straight down, working from the center of the breast to the edge. This recipe is from the latest edition of Joy of Cooking, our February 2020 Cookbook Club pick.
Adapted and excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright ©️ 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.

Place a rack in middle of oven; preheat to 375°. Trim any fat around edges of chicken. Working one at a time, place chicken between sheets of parchment paper and pound with a mallet or rolling pin until about ¼" thick. Season chicken all over with salt and pepper.

Arrange chicken smooth side down on a work surface. Cover one half of each breast with one slice of ham and one slice of cheese, leaving space around the edges. Fold breast in half over ham and cheese and press edges together to firmly seal.

Combine breadcrumbs, parsley, 1 tsp. salt, and ½ tsp. pepper in a shallow bowl. Whisk egg and 1 Tbsp. water in another shallow bowl. Spread flour on a plate.

Press both sides of chicken in flour, shaking off any excess, then dip both sides into egg mixture. Coat all over with breadcrumb mixture, patting with your fingers to adhere. Transfer to a plate.

Heat oil in a large heavy skillet over medium-high until shimmering. Cook chicken, turning occasionally, until browned on all sides, 2–3 minutes per side. Transfer to a wire rack set in a rimmed baking sheet; season with salt. Bake chicken until an instant-read thermometer inserted into the thickest part registers 165°, about 5 minutes.

Two heated baking pans topped by a cast-iron skillet stand in for a sandwich press in this easy Cubano recipe. It also substitutes sliced turkey for the usual roast pork, but retains the melted cheese, sliced ham and slivers of pickle that makes the traditional sandwich so incredibly compelling. Deli ham is the go-to choice here, but prosciutto gives a deeper, saltier flavor; use whichever you like.

Turkey Cubano

Hot sauce

(12-inch) soft hero rolls

turkey

pepperoncini peppers hot peppers (optional)

dill pickle, sliced

unsalted butter, melted

Place a rack in the center of the oven and another rack directly below it. Place a rimmed baking sheet on each rack. Once the pans are inside, heat oven to 350 degrees.

In a small bowl, add the mayonnaise and stir in hot sauce or mustard to taste — it should have a kick. Spread mayonnaise mixture inside the rolls, coating both the top and bottom halves. Layer rolls with turkey, ham, cheese, pepperoncini (if using) and pickle slices.

Using your hands, press the sandwiches down and make sure nothing slides out. (If it does, poke it back in.) Then, use a brush to butter the top and bottom halves of the rolls.

Remove a hot baking sheet from the oven and place the sandwiches on top. Layer the other hot baking sheet on top of the sandwiches. Place a small pot cast-iron skillet or other heavy heatproof item on top of that second hot baking sheet to create a press.

Carefully return to oven and bake until sandwiches are warm, toasted and golden brown and the cheese is melted, 8 to 13 minutes. (You’ll have to lift off the second pan to check on the sandwiches.) Cut sandwiches in half and serve immediately.

Chicken Cordon Bleu Casserole

potatoes

onion,

garlic cloves, finely minced

Swiss cheese, shredded, about 2 cups

cayenne pepper

chicken

deli ham, chopped

parsley leaves

butter, melted

For the topping, process the bread and butter...

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400...

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan...

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes with half of the sauce...

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Sprinkle with parsley and cool for 10 minutes before serving.

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Vegetarian Reuben

Tbsp. olive oil

sauerkraut, drained

whole-milk Greek yogurt

hot sauce

Kosher salt

rye or whole wheat bread

Swiss cheese (about 3 oz. total)

Parmesan

Heat oil in a medium saucepan over medium-low. Add garlic and cook, turning occasionally, until lightly browned, about 2 minutes. Add kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in ½ cup water. Increase heat to medium-high and bring to a simmer. Continue to cook, tossing occasionally, until kale is tender and pan is dry (add more water as needed if kale needs more time), about 5 minutes. Transfer kale to a medium bowl; discard garlic, if desired. Stir in sauerkraut, yogurt, and hot sauce; season with salt. Wipe out skillet.

Divide kale mixture between 2 slices of bread. Top kale mixture with both cheeses. Close sandwiches with remaining bread, then spread 1 Tbsp. butter on top slices.

Heat reserved skillet over medium-low. Add sandwiches buttered side down and press down gently with a pan lid. Butter top sides of sandwiches and cook, turning sandwiches once, until golden brown and crisp and cheese is melted, about 4 minutes per side. Transfer to a cutting board and cut in half before serving.

Cuban pulled pork—or lechon asado—meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can’t find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.

Slow-Cooker Cuban Pulled-Pork Panini Sandwiches Recipe

lb (1.6 kg) boneless pork butt roast, trimmed

garlic,

(120 ml) orange juice

(60 ml) lime juice

(30 ml) extra-virgin olive oil

(3 g) dried oregano

(5 g) ground cumin

(18 g) House Seasoning (see Cooks' Note)

Salt and black pepper,

(2-foot [61-cm] long) Cuban bread loaf, submarine sandwich roll, Italian bread loaf or French bread loaf

Prepared yellow mustard, as needed

(8-oz [227-g]) packages sliced Swiss cheese, divided

(286 g) sliced dill pickles

(8-oz [227-g]) package thinly sliced ham

(60 ml) melted butter

Epicurious

Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.

Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.

To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.

Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.

"Acid and texture are the most important things," says chef Eli Kulp. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

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