Skip to main content

Chipotle Cheddar Patty Melts

Disclaimer- This is a sponsored post. I was provided with a selection of Cabot Cheese in order to create an original recipe.  All opinions are my own. 

Being from New England, we are huge Cabot fans.   We've toured the Visitor's Center, and there's always some of their products in our fridge.     It was like Christmas in June when my box of cheese arrived.  I knew immediately I wanted to use the Chipotle Cheddar, but what to make?

Should I do a twist on the cheese-stuffed crescent-wrapped hot dogs?  Mac n cheese?   I kept bouncing back and forth between a cheeseburger and a grilled cheese, so I decided to make the best of both worlds- a patty melt.

I like to use my Cuisinart Griddler, it cooks so much faster and evenly than a skillet.  I put the cheese in the freezer while I mixed the taco seasoning and the ground beef.     I cooked the patties to medium, removed them and gave the surface a quick wipe down with a paper towel.   I buttered the bread, and then placed 4 slices buttered side down, turning up the heat to high.

Next was the cheese. You can grate or shred it, but I used a horizontal vegetable peeler and ran it down the long edge to make planks.  This made it easy to lay out on the bread.   Add a patty to each, top with more cheese, and the remaining bread, buttered side up.   Cook until golden brown and the cheese is melted.

Look at that cheese!  This dish is one of those that I only take a handful of pictures and hope for the best, because I want to EAT!  :)  

Chipotle Patty Melts

Chipptle Patty Melts
Author: Jolene's Recipe Journal


  • 1lb ground beef (I like 85%)
  • 2t taco seasoning- store bought or make your own
  • 8oz Cabot Chipotle Cheese (sliced or shredded)*
  • 1/2 stick Butter, softened
  • 8 slices hearty bread, I used sourdough


  1. Mix taco seasoning into beef, portion into 4 patties. Cook over medium heat until the patties are still slightly pink in the middle. If using a skillet, drain fat from the pan, or wipe down surface of griddle with a paper towel.
  2. Butter bread, and place 4 slices buttered side down on the cooking surface. Top with 1/2 the cheese, patty, more cheese and remaining bread. Cook until golden brown and the cheese is melted.
*I placed cheese in the freezer for about 5 minutes, then used a horizontal vegetable peeler and ran it down the long edge to make planks

Recommended Products:

Grilled cheese, patty melt
Lunch, Dinner, Snacks
Created using The Recipes Generator

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

A Visit to Ol' McGrandpa's Farm by Cooking With Carlee
Chili Cheese Corn Salad by Corn, Beans, Pigs and Kids
Chipotle Cheddar Patty Melt by Jolene's Recipe Journal
Breakfast Egg Bites by Family Around the Table
Grilled Peaches with Ice Cream by A Day in the Life on the Farm
How to Make Labneh from Caroline's Cooking
Skillet Jalapeno Popper Dip from A Kitchen Hoor's Adventures


  1. Cabot Cheese is the best. In my area of North Carolina I don't have access to all the great products Cabot Cheese produces. But I can get the Cheese blocks. I can't wait to try this patty melt. Thanks

  2. Oh my.....what a perfectly scrumptious looking melt.

  3. Love Cabot's Sharp white cheddar!

  4. Great way to peel the cheese. We love Cabot cheeses and your patty melt is making my mouth water.


Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake