Description

This Cheesy Patty Melt with Special Sauce upgrades the classic diner favorite, combining juicy beef patties, caramelized onions, gooey melted cheese, and a tangy homemade special sauce. It’s all sandwiched between crispy, buttery rye bread for the ultimate savory comfort food experience. Perfect for an indulgent lunch or a satisfying dinner.

Ingredients

Units Scale

For the Patty Melts

1 lb ground beef (80/20 or 85/15 blend)
1 tsp kosher salt
1/2 tsp black pepper
8 slices rye bread
8 slices Swiss cheese
4 tbsp unsalted butter (softened, for bread)

For the Caramelized Onions

2 large yellow onions (thinly sliced)
2 tbsp butter
1/2 tsp kosher salt

For the Special Sauce

1/3 cup mayonnaise
1 tbsp ketchup
1 tbsp yellow mustard
1 tbsp sweet pickle relish
1/2 tsp smoked paprika
Freshly ground black pepper, to taste

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Instructions

Caramelize the Onions: In a large skillet over medium-low heat, melt 2 tablespoons butter. Add the sliced onions and 1/2 teaspoon salt. Cook, stirring occasionally, for about 20–25 minutes, until onions are deeply golden and caramelized. Transfer to a bowl and set aside.
Prepare the Special Sauce: In a small bowl, combine mayonnaise, ketchup, mustard, relish, smoked paprika, and a pinch of pepper. Stir well and refrigerate until ready to use.
Shape and Cook the Beef Patties: Divide the ground beef into 4 equal portions. Shape each into a thin, roughly bread-sized oval patty. Season both sides with salt and pepper. Heat a skillet or griddle over medium-high heat. Cook patties for 3–4 minutes per side, or until browned and cooked through. Set aside.
Assemble the Patty Melts: Butter one side of each slice of rye bread. Place 4 slices, buttered side down, on a clean surface. Top each with a slice of Swiss cheese, a beef patty, caramelized onions, a spoonful of special sauce, another slice of cheese, and finally the top bread slice (butter side out).
Grill the Patty Melts: Wipe out the skillet and heat it over medium heat. Working in batches, place sandwiches in the pan. Cook 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and toasted and the cheese is melted. Repeat for all melts, adding more butter to the skillet as needed.
Serve: Slice melts in half, serve hot with extra special sauce on the side for dipping if desired.

Notes

For best flavor, make the special sauce ahead and chill for at least 30 minutes.
Feel free to substitute Swiss cheese for cheddar or American, or use a blend.
Rye bread offers classic flavor, but sourdough or Texas toast works well too.
Caramelize extra onions and keep in the fridge to use on burgers, steaks, or sandwiches throughout the week.
You can cook the patties and caramelize onions simultaneously if you have two skillets.

Nutrition

Serving Size: 1 sandwich
Calories: 650
Sugar: 8g
Sodium: 1000mg
Fat: 39g
Saturated Fat: 17g
Unsaturated Fat: 19g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 3g
Protein: 33g
Cholesterol: 115mg