Description
This classic patty melt recipe features a juicy, seasoned ground beef patty grilled with caramelized onions and melted Swiss cheese, sandwiched between slices of buttery toasted rye bread. A perfect combination of savory flavors and delightful textures, this dish is an all-time favorite comfort food ideal for a satisfying lunch or dinner.
Ingredients
Scale
For the Patty Melt
- 4 tablespoons butter, divided
- 2 medium onions, thinly sliced
- 1 pound ground beef
- Salt and pepper, to taste
- 8 slices rye bread (or your favorite sandwich bread)
- 4 tablespoons mayonnaise
- 8 slices Swiss cheese
Instructions
- Caramelize Onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onions and cook gently, stirring often for about 25-30 minutes until the onions are soft, golden brown, and caramelized. Remove from skillet and set aside.
- Prepare Patties: While onions cook, divide ground beef into 4 equal portions and shape into thin, oval patties slightly larger than the bread slices. Season each side with salt and pepper.
- Cook Patties: In the same skillet over medium-high heat, melt 1 tablespoon of butter. Add the patties and cook for about 3-4 minutes per side or until they reach your desired doneness. Remove patties and set aside.
- Assemble Sandwiches: Spread mayonnaise evenly on one side of each slice of bread. Place a slice of Swiss cheese on 4 slices of bread (mayo side up), then add a cooked beef patty followed by a generous amount of caramelized onions. Top each with another slice of Swiss cheese and finish with the remaining bread slices (mayo side down).
- Grill Patty Melts: Melt the remaining 1 tablespoon of butter in the skillet over medium heat. Place the assembled sandwiches in the skillet and cook for about 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese has melted.
- Serve: Remove sandwiches from skillet, slice in half if desired, and serve immediately while warm.
Notes
- For best results, use freshly ground beef with about 15-20% fat for juicy patties.
- Low and slow caramelizing of onions brings out the sweetest flavor and avoids burning.
- Rye bread is traditional but sourdough or white sandwich bread can be used as alternatives.
- Mayonnaise can be substituted with mustard or left out if preferred.
- To keep patties warm while assembling others, tent with foil briefly.
