"Pickled" Patty Melt Paninis


(0 votes) 0 0

We've put a new twist on the classic patty melt. Instead of sweet caramelized onions, we've topped our ground beef patties and gooey melted cheese with tender dill pickles.

Shared by

Time needed

15-20 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 lb. Lean Ground Beef
  • 1 Tbs. Onion Powder
  • 1 tsp. Sea Salt
  • 1 tsp. Ground Black Pepper
  • 8 slices Seedless Rye Bread
  • 1/4 C. Thousand Island Dressing
  • 8 slices Swiss Cheese
  • 16 slices Dill Pickle
  • 2 Tbs. Unsalted Butter (if grilling in skillet)

Our Readers Also Loved


In a medium-sized bowl, mix together the ground beef, onion powder, salt, and pepper. Divide the mixture into four equal-sized portions. Form each portion into a square-shaped patty. Warm a stovetop panini press or nonstick skillet over medium-high heat. If using a panini press, close lid and grill beef patties for about 5 minutes until medium-rare; if using a skillet, cook patties for about 2-3 minutes until they lift up easily from the bottom, then flip and cook for another 2-3 minutes until medium-rare. Set patties aside. Place 4 slices of rye onto a clean, flat work surface. Spread 1 tablespoon of thousand-island dressing onto each slice of rye. Layer atop each slice, in order, 1 slice of Swiss cheese, 4 pickle slices, a beef patty, and another slice of Swiss cheese. Top each sandwich with one of the remaining slices of bread. If using a panini press, grill sandwiches for about 5 minutes until bread is golden-brown and cheese is melted, grilling in batches if necessary. If using a skillet, melt 2 tablespoons of butter in skillet before adding sandwiches, and use a heavy pot lid to press sandwiches down, grilling each side for 2-3 minutes until bread turns golden-brown.

Around The Web