Patty Melts

Cheddar on Rye

Once again, we'll be having these burgers/sandwiches from the Dutch oven cookbook more than once. It's a good thing they're delicious! 

Also as usual, these are more of a process than a recipe. This first version had chopped onions mixed into the ground beef before forming into patties. Once cooked, they were topped with cheddar cheese and served between skillet-toasted rye bread. We'll be having them again with various cheeses (Jack and Swiss), different breads (hamburger buns and French bread), cooking them in vegetable oil instead of bacon grease, and with sliced onions on top instead of chopped onions mixed inside. 

Which would be your favorite variation?

Monterey Jack Cheese on a hamburger bun

Swiss on Rye

Colby on French Bread