These scrumptious sandwiches were so good, we’re cooking them again tonight!!

I came across this recipe on Pinterest and it’s really not something I would normally be drawn to, but I think the cheese drew me in lol!! I’m pretty sure it’s meant to be like the Frisco Melt at Steak ‘n Shake, although I don’t think I’ve ever ate one of those… just one of those menu items that oddly gets stuck in your head!

This is a simple recipe that’s relatively quick, making it great for weeknight meals.

Notes

• I’m not a big fan of onions (it’s a texture thing, I love the flavor) so we didn’t include the onions in our patty melts. Darrell loves them on grilled cheese, and I offered to make his with onions but he said it wasn’t worth wasting so much onion that would go unused to make the sandwich.

• We used frozen hamburger patties, however not the brand that the author suggests. I’m not a big fan of frozen hamburger patties so what we used were okay, but the quickest way to up the quality of this sandwich even more would be with a fresh hamburger patty!

• If you’re not making the full recipe, you can still whip up the full amount of dressing and store it in the fridge for quick prep next time (if you plan to eat the sandwiches again soon).

• I used Schar Gluten Free Artisan White Bread for my sandwich and Dave’s Killer Bread Powerseed Sandwich Bread for Darrell’s. He loves Dave’s Killer Bread!

  • Since we were cooking gluten free and regular bread, I cooked my sandwich first. We were also careful about the dressing as well. :)

We LOVED this sandwich. (Obviously, since it’s only Wednesday and it’s the second time we’re cooking it this week!!)

Check out this awesome recipe from Southern Bite.

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.