Patty Melts

Patty Melts

Behold the Power of Cheese

Who remembers that slogan from the American Dairy Association? It’s one of the commercials I’ll never forget because cheese is powerful – each type has an original taste and it can instantly bring a smile to your face. 

The best use of cheese in my opinion is the grilled cheese sandwich.  Two beautifully buttered pieces of toasted bread with ooey, gooey cheese melted inside.  Whomever decided to make April National Grilled Gheese Month is a genius. 

To celebrate, Kitchen PLAY and Land O Lakes® have teamed up to celebrate 30 days of grilled cheese, featuring Land O Lakes® 4 Cheese Italian Blend

Grilled Cheese Graphic

Deciding what type of grilled cheese sandwich to make came pretty easy after reading this description from Land O Lakes® –

Land O Lakes® Deli American Cheese is smooth and delicious, with a melt-in-your-mouth creaminess that makes burgers, sandwiches and snacks irresistible. And of course,it’s a delicious cheese to have on hand when making a classic grilled cheese sandwich during National Grilled Cheese Month. 

I instantly knew a patty melt would be the perfect companion to the 4 cheese blend – the caramelized onions, burger patty and rye bread called out for the sharp taste of this cheese. 

Patty Melts

Patty Melts
Save Recipe


  • 1 medium onion, thinly sliced
  • 1 tablespoon olive oil
  • 8 oz ground beef
  • salt and pepper
  • 8 slices Land O Lakes® 4 Cheese Italian Blend
  • 4 slices seeded rye bread
  • 1 tablespoon unsalted butter, softened


  1. In a non-stick sauté pan on medium-low heat, place the onions and olive oil and cook until the onions are soft and start to caramelize. Stir the onions frequently to avoid burning; it should take about 15-20 minutes for a nice golden brown color on the onions.
  2. While the onions are cooking, divide the ground beef into 2 (4 ounce) patties and season each side generously with salt and pepper.
  3. Remove the onions from the sauté pan and carefully wipe it clean with a paper towel. If necessary add a little olive oil and increase the heat to medium. Cook the burgers approximately 3 minutes per side.
  4. To build the patty melts:
  5. Butter one side of each piece of rye bread:
  6. Place one buttered side down and place 2 slices of cheese down, lay half the cooked onions and then the burger. Top with 2 more slices of cheese and then the bread buttered side up. Repeat with remaining ingredients.
  7. Cook on medium heat in the non-stick pan, about 3 minutes per side or until the cheese is completely melted and the bread is golden brown.
  8. Slice in half and serve immediately.
Recipe Type: Sandwich, Cheese

Patty Melts

Disclosure: this post was sponsored by Land O’Lakes as part of the Kitchen Play Sidecar series. All opinions given are my own.

Little Red Kitchen Bake Shop

13 thoughts on “Patty Melts

  1. Maureen

    30-days of grilled cheese would suit me just fine. Australians don’t eat as much cheese as Americans so I could stand a catch-up. That patty melt is calling me.

  2. Toby @ Plate Fodder

    You’re absolutely right – nothing in the kitchen has such a hold on me like cheese – it is the Great and Powerful OZ of the fridge.

    I’m such a sandwich whore… I love nothing better than something (meat) slapped between 2 slices of bread…
    .. and grill it while you’re at it 🙂

  3. Pingback: Kitchen PLAY: A Digital Agency Connecting Brands and Bloggers Through Dynamic Culinary Events, Social Media Innovation and Paid Food Blogger Assignments » Blog Archive » Land O’Lakes Celebrates National Grilled Cheese Month with a New Recipe E

  4. Pingback: Jazzed-Up Grilled Cheese Sandwich Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *