Give your grilled cheese some beefy muscle as a patty melt, paired perfectly with a mushroom stroganoff soup.
Beef Patty Melts with Mushroom Stroganoff Soup
By Sue Lau | Palatable Pastime
For Sunday Supper this week the sharing theme is on grilled cheese and soup—> that classic icon of food pairings that follows each and every person back to their youth.
Tomato soup and American cheese on griddled white bread is the consistent favorite. But I don’t think I need to share how to make that particular sandwich. However if you like a couple of tomato soup ideas, I have a couple on hand:
Copycat Campbell’s Tomato Soup
I also have a few extra grilled cheese sandwiches tucked away:
Italian Inside Out Grilled Cheese
Other Grilled Cheese Sandwiches
As grilled cheese go, I love them all, but they don’t match my enthusiasm for a good burger. So one of my favorites has always been tucking a nice hamburger patty inside with the cheese that gets all ooey-gooey. And as retro goes, these are always best with the grilled onions. I like a little mustard on mine too but you don’t have to. But I think we can all agree that adding beef to a grilled cheese beefs it up. In other words, adds a lot of muscle to an otherwise possibly weak sandwich.
I’ve paired the patty melt with a mushroom stroganoff soup, which is a riff off beef stroganoff, but I don’t add meat in it because although we love beef, the sandwich is hearty enough on it’s own. I do add some meaty broth in there for flavor, but you could make this vegetarian with some vegetable broth and maybe a touch of miso for the umami you crave.
And I will confess that I made these with 8 ounce patties, not because I am a pig about beef but because I really adore a thicker patty. Of course this means I won’t be able to finish a sandwich by myself, so find I have to share it with someone. I have written the recipe out for 4 oz patties: you can decide on your own how big you want yours.
Beef Patty Melts with Mushroom Stroganoff Soup
Patty Melt Ingredients:
- 1 pound beef ground chuck
- 2 medium onions, sliced
- 5 tablespoons butter, divided
- salt and black pepper
- 4 ounces sliced Swiss cheese
- 8 slices rye bread
Mushroom Stroganoff Soup Ingredients:
- 8 ounces sliced mushrooms
- 2 medium onions, sliced
- 2 teaspoons minced garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- salt and black pepper
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2 cups beef broth
- 6 ounce jar chopped pimientos
- 2 tablespoons tomato paste
- 4 ounces wide dry egg noodles
- 1 cup whole milk
- 1-1/2 tablespoons paprika
- 2 tablespoons sour cream
- 1 tablespoon chopped parsley
Method:
- Make soup first: saute the mushrooms, onions and garlic in the mixture of butter and oil until soft.
- Season with salt and pepper, then add flour to pan and stir to coat the vegetables.
- Add the chicken and beef broth, pimientos, tomato paste, and bring to a boil.
- Stir in the dry egg noodles and cook, stirring occasionally, for ten minutes or until noodles are cooked.
- Stir in the milk, paprika, sour cream and chopped parsley, heating briefly until the soup is hot enough to serve.
- To make the patty melts, season the beef with salt and pepper and shape into patties.
- Cook patties in a skillet until cooked through to your liking.
- Remove patties from the pan and drain out excess fat; saute the onions in one tablespoon of butter.
- To build the sandwich, place a cooked burger patty between two slices of buttered rye bread with some grilled onions and Swiss cheese.
- Griddle sandwiches on both sides until golden and crisp.
- Serve sandwiches with soup.
From the kitchen of palatablepastime.com
Sunday Supper Grilled Cheese and Soup Pairings
- Beef Patty Melts with Mushroom Stroganoff Soup by Palatable Pastime
- Chicken Parmesan Grilled Cheese with Chicken Vegetable Soup by Cindy’s Recipes and Writings
- Chilled Peach Soup with Parmesan Toast by Pies and Plots
- Creamy Tomato-Basil Bisque with Garlicky Grilled Cheese Croutons by The Weekend Gourmet
- Mushroom Grilled Cheese with French Onion Soup by Sunday Supper Movement
- Red Pozole with Chicken and Cheesy Tex-Mex Quesadillas by Positively Stacey
- Thyme Kissed Tomato Soup with Grilled Cheese Fingers by That Skinny Chick Can Bake
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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I love a good patty melt over a bun any day!
TWO terrific recipes! I’d be happy to eat each alone or combine them for a comforting dinner.
Sounds like the perfect combo! Great for the days or evenings that are still cool in my neck of the woods.
This is a serious upgrade from the classic grilled cheese and tomato soup. I think I could live on the patty melts.