If this breakfast sandwich and this patty melt met at a bar, flirted, began dating, fell madly in love, became engaged, got married, and went on a 3-week honeymoon to the Grand Canyon, this is what their first child—born 9 months later—would look like.
And what a beautiful child it would be!
First, slice up an onion and grab some sausage. This sausage is just fine, or you can get fancy and use chorizo.
Melt a little butter in a skillet and throw in the onions.
Cook ‘em low and slow for probably 15 minutes or so, tossing/stirring them occasionally, until they’re lovely and soft and beautifully golden brown and irresistible.
Sauteed onions are my life. My purpose. My reason for being. There’s nothing in life that sauteed onions won’t make better.
Except my cowlick. Nothing can make that better.
Put the onions on a plate and set them aside for a sec.
Now, grab some sausage and form it into a thin patty a little larger in circumference than the bread you’re planning to use. Keep in mind that sausage packs much more of a flavor punch than regular ground beef, so you can go really thin and still have sausage flavor all over the place.
Throw it into the same skillet in which you cooked the onions and raise the heat to medium to medium-high.
Cook it on both sides for a good 5 minutes total, pressing it here and there to make sure it stays nice and flat.
Now, whip up a couple of eggs (and if you’re feeling sassy, add several drops of hot sauce)…
Wipe the sausagey (is that a word? I fear it isn’t) skillet almost—but not entirely—clean…
Pour the eggs into the skillet and reduce the heat to medium-low.
Push the eggs into a rough circle around the size of the sausage patty, then when the eggs begin to set, flip the circle to the other side and let it finish cooking. Set it aside when it’s done.
Now, to assemble the sandwich: Piece of bread (I used sourdough sandwich bread), slice of cheese (I used cheddar)…
Cheese again (this is a patty melt, after all!)…
A bunch of onions (this is a patty melt, after all!)…
Yes, another slice of cheese (this is a patty…never mind. You get the idea)…
Second slice of bread…
And into a very buttery skillet on low heat.
Buttery skillet, because you want the bread very, very buttery and golden and crisp when it’s all said and done.
Low heat, because there is a lot to heat up/melt inside this sandwich, and you want to give it a chance to do so without burning the bread.
Just watch it, flip it, add more butter if necessary…
Until the cheese is melted and perilously close to running out of the sandwich and into the next county.
Good morning, Sunshine!
This was perfect. Paige and I split it for an early dinner.
(If I’d had my wits about me, I would have stuck another slice of cheese in between the sausage and the egg. Live and learn. Still scrumptious, though!)
Heat a non-stick skillet over low heat and melt 2 tablespoons of the butter. Add the onions and cook, stirring occasionally, for 15 to 20 minutes, until onions are soft and slightly caramelized. Remove them to a plate and set them aside.
Form the sausage into a thin patty about the width of the bread you’re using. Add it to the same skillet and increase the heat to medium. Cook the patty on both sides until fully cooked through, about 5 minutes. Remove to a plate and set aside. Wipe the skillet clean with a paper towel.
Pour in the beaten eggs and cook, forming them into a rough circle as they set up. Flip to finish cooking on the other side.
Assemble the patty melt: bread, cheese, patty, eggs, cheese, onions, cheese, bread. Melt the remaining butter in a clean skillet over low heat. Place the sandwich in the skillet and cook low and slow for a good 8 to 10 minutes, until the cheese is melted and the bread is deliciously crisp. Add more butter to the skillet if the bread needs it (you don’t want the bread to be dry!)
Slice in half and serve.
Posted by Ree | The Pioneer Woman on April 20 2015