Patty Melt Recipe
A classic American diner staple, the Patty Melt combines a juicy beef patty, caramelized onions, Swiss cheese, and tangy sauce between slices of buttery, griddled rye bread. It’s the ultimate comfort food sandwich.
Prep time: 15 minutes | Cook time: 25 minutes | Serves: 2
Ingredients
For the Caramelized Onions
· 1 large yellow onion, thinly sliced
· 1 tbsp butter
· 1 tbsp olive oil
· Pinch of salt
For the Patties
· 1 lb (450g) ground beef (80/20 blend recommended)
· 1 tsp Worcestershire sauce
· ½ tsp garlic powder
· Salt and black pepper to taste
For Assembly
· 4 slices rye bread
· 4 slices Swiss cheese (or Gruyère)
· 4 tbsp softened butter (for griddling)
· Russian or Thousand Island dressing (optional, for serving)
SEE THE NEXT
Instructions
Caramelize the Onions: Heat butter and olive oil in a skillet over medium-low heat. Add onions and salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden brown and soft. Transfer to a bowl and set aside.
Prepare the Patties: In a bowl, gently mix ground beef with Worcestershire sauce, garlic powder, salt, and pepper. Divide into two equal portions and shape into oval patties slightly larger than your bread slices.
Cook the Patties: Heat the same skillet over medium-high heat. Cook patties for 3–4 minutes per side, until nicely browned and cooked to your desired doneness (medium is traditional). During the last minute, place a slice of Swiss cheese on each patty to melt. Remove patties to a plate.
Assemble the Sandwiches: Spread softened butter on one side of each slice of rye bread. Place two slices, buttered-side down, on a clean surface. Top each with a cheesy patty, a generous scoop of caramelized onions, and a second slice of bread (buttered-side up).
Griddle the Sandwiches: Wipe out the skillet and return to medium heat. Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing down gently with a spatula, until the bread is golden brown, crispy, and the cheese is fully melted.
Serve: Let rest for 1–2 minutes, then slice diagonally. Serve with Russian or Thousand Island dressing for dipping, if desired.
Tips for Success
· Don’t rush the onions: Low and slow is key for true caramelization.
· Keep patty shape oval to match the shape of rye bread.
· Use a heavy skillet (like cast iron) for the best, even sear and crust.
· For extra flavor, add a thin smear of mustard or Russian dressing inside the sandwich before assembling.
· Press gently while griddling—too much pressure will squeeze out the juices.
This hearty, savory sandwich is best enjoyed hot and crispy, with the melted cheese and sweet onions perfectly complementing the juicy beef patty. Perfect for a satisfying lunch or casual dinner!
