Description
A classic patty melt combines the juiciness of a beef burger with the comfort of grilled cheese. Sandwiched between two slices of rye bread, caramelized onions, and melted Swiss cheese add rich flavor, while the buttered, crispy bread completes this satisfying diner favorite.
Ingredients
Units
Scale
- 1 lb ground beef (80/20 blend)
- 1 large onion, thinly sliced
- 8 slices of rye bread
- 4 slices Swiss cheese
- 4 slices cheddar cheese (optional)
- 4 tbsp unsalted butter (softened)
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Prepare the Onions:
Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for about 15–20 minutes, stirring occasionally, until they are soft and caramelized. Set aside. - Shape the Patties:
Divide the ground beef into 4 equal portions and shape them into thin patties that are slightly larger than your bread slices (they’ll shrink when cooked). Season both sides with salt and pepper. - Cook the Patties:
In the same skillet, cook the patties over medium-high heat for about 3–4 minutes per side, until browned and cooked through. Transfer to a plate and set aside. - Assemble the Sandwiches:
Butter one side of each slice of rye bread. On the unbuttered side of 4 slices, place a slice of Swiss cheese, a cooked patty, caramelized onions, and cheddar cheese (if using). Top with the remaining slices of bread, buttered side facing out. - Grill the Sandwiches:
In the skillet, cook the sandwiches over medium heat for 2–3 minutes per side, until the bread is golden brown and the cheese is melted. You may need to cook them in batches. - Serve:
Slice each sandwich in half and serve warm, with your favorite dipping sauce or side (like fries or a salad).
Notes
- Feel free to switch up the cheese; American cheese works great for a more melty texture.
- Rye bread is classic, but you can use sourdough or whole wheat bread if you prefer.
- If you like your patty melts with more crunch, you can toast the bread lightly before assembling the sandwiches.