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

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tbsp 2tbspvegetable oil
  • 2 2oniononions, sliced
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 2 tsp 2tspRussian mustard or sweet mustard
  • 8 8slices dark rye bread
  • 4 oz 4ozCanadian Swiss cheese, thinly sliced


  • 1 1eggeggs
  • 1 tbsp 1tbspwater
  • 1 1garlic clovegarlic cloves, minced
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1 tbsp 1tbspDijon mustard
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspcaraway seeds
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbground 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.

Patties: 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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