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Swiss Cheese & Caramelized Onion Patty Melts

with Asparagus, Radish & Butter Lettuce Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Few things hit the spot quite like a patty melt. For our version of the diner favorite, we’re keeping it classic: sandwiching juicy beef patties, caramelized onions and melted cheese between slices of toasted rye bread. (To help crisp the bread and melt the cheese, you’ll keep a heavy pot or pan on top of the sandwiches as they cook—this will bring all the delicious elements together!) On the side, a salad with tender asparagus and crunchy radishes completes the dish with springtime flair.

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ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel, halve and thinly slice the onions. Snap off and discard the tough ends of the asparagus; cut into 2-inch pieces on an angle. Peel and finely chop the garlic​; smash with the side of your knife until it resembles a paste (or use a zester). Quarter and deseed the lemon. Cut off and discard the lettuce root; separate the leaves. Cut off and discard the radish ends; thinly slice into rounds.

Caramelize the onions:
2 Caramelize the onions:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the onions and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper. Transfer to a bowl. Wipe out the pan.

Form & cook the patties:
4 Form & cook the patties:

Place the ground beef in a bowl. Season with salt and pepper and gently mix to incorporate. Using your hands, form the mixture into four ¼-inch-thick patties (slightly larger than the slices of bread). In the pan used to caramelize the onions, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 2 to 3 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a plate. Wipe out the pan.

Assemble & cook the sandwiches:
5 Assemble & cook the sandwiches:

Place the bread slices on a work surface. Divide half the caramelized onions between 4 of the slices. Top with the cooked patties, remaining caramelized onions and cheese; season with salt and pepper. Complete the sandwiches with the remaining bread slices. In the pan used to cook the patties, melt half the butter on medium-high until hot. Add the sandwiches; place a heavy pot or pan on top. Cook 3 to 4 minutes on the first side, or until browned. Add the remaining butter and flip. Cook 3 to 4 minutes, or until browned and the cheese has melted. Transfer to a cutting board.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

To make the dressing, in a small bowl, combine the crème fraîche, garlic paste and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined. Just before serving, in a large bowl, combine the lettuce, blanched asparagus, radishes and enough of the dressing to coat the salad (you may have extra dressing); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Cut the cooked sandwiches in half and divide between 4 plates. Serve with the salad on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel, halve and thinly slice the onions. Snap off and discard the tough ends of the asparagus; cut into 2-inch pieces on an angle. Peel and finely chop the garlic​; smash with the side of your knife until it resembles a paste (or use a zester). Quarter and deseed the lemon. Cut off and discard the lettuce root; separate the leaves. Cut off and discard the radish ends; thinly slice into rounds.

2 Caramelize the onions:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the onions and cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pan; season with salt and pepper. Transfer to a bowl. Wipe out the pan.

Caramelize the onions:
4 Form & cook the patties:

Place the ground beef in a bowl. Season with salt and pepper and gently mix to incorporate. Using your hands, form the mixture into four ¼-inch-thick patties (slightly larger than the slices of bread). In the pan used to caramelize the onions, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 2 to 3 minutes per side for medium, or until browned and cooked to your desired degree of doneness. Transfer to a plate. Wipe out the pan.

Form & cook the patties:
5 Assemble & cook the sandwiches:

Place the bread slices on a work surface. Divide half the caramelized onions between 4 of the slices. Top with the cooked patties, remaining caramelized onions and cheese; season with salt and pepper. Complete the sandwiches with the remaining bread slices. In the pan used to cook the patties, melt half the butter on medium-high until hot. Add the sandwiches; place a heavy pot or pan on top. Cook 3 to 4 minutes on the first side, or until browned. Add the remaining butter and flip. Cook 3 to 4 minutes, or until browned and the cheese has melted. Transfer to a cutting board.

6 Make the salad & serve your dish:

To make the dressing, in a small bowl, combine the crème fraîche, garlic paste and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined. Just before serving, in a large bowl, combine the lettuce, blanched asparagus, radishes and enough of the dressing to coat the salad (you may have extra dressing); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Cut the cooked sandwiches in half and divide between 4 plates. Serve with the salad on the side. Enjoy!