Tested till perfect Veal Patty Melts

Veal Patty Melts

Patty melts, an old-fashioned diner favourite, get a delicious flavour update with veal.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

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  • Portion size 4


    2 tbsp vegetable oil
    2 onions, sliced
    1 pinch salt
    1 pinch pepper
    2 tsp (10 mL) Russian mustard or sweet mustard
    8 slices dark rye bread
    4 oz (113 g) Canadian Swiss cheese, thinly sliced
    1 egg
    1 tbsp (15 mL) water
    1 garlic clove, minced
    1/4 cup (50 mL) chopped fresh parsley
    1 tbsp (15 mL) Dijon mustard
    1/2 tsp salt
    1/4 tsp caraway seeds
    1/4 tsp pepper
    1 lb (454 g) ground veal
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In large skillet, heat vegetable oil over medium heat; cook sliced onions, salt and pepper, stirring occasionally, until golden, about 10 minutes. Set aside.

Meanwhile, in bowl, whisk egg with water; stir in minced garlic, chopped fresh parsley, Dijon mustard, salt, caraway seeds and pepper. Mix in veal. Shape into four 3/4-inch (2 cm) thick patties.

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes.

Spread mustard over 4 of the bread slices. Top with patties, cheese and fried onions; sandwich with remaining bread.

Place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 6 minutes. Cut in half.

Nutritional Information Per serving: about

cal 513 pro 38g total fat 26g sat. fat 9g
carb 31g fibre 4g chol 171mg sodium 846mg
potassium 535mg

% RDI:

calcium 33% iron 21% vit A 13% vit C 12%
folate 35%
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