Patty Melt
The Patty Melt is the iconic diner-style sandwich that combines ground beef patties, Swiss cheese, caramelized onions, and special sauce sandwiched between two slices of crispy grilled rye bread.
Servings: 4
Ingredients
For the onions
- 2 large onions sliced
- 2 tablespoons olive oil
- 1/4 cup water
- 1/2 teaspoon Diamond Crystal Kosher salt
For the sauce
- 5 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon cider vinegar
- 1/2 teaspoon granulated garlic
- 1 pinch cayenne pepper
For the pattys
- 1 1/2 pounds 80/20 ground chuck
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1/4 teaspoon black pepper
- 8 slices rye bread
- 8 slices Swiss cheese
- 4 tablespoons unsalted butter at room temperature
Instructions
For the onions
- Heat a large pan or pot to medium-high heat with the olive oil. Add the onions, salt, and water and cover. Let cook for 10 minutes then remove lid and turn the heat down to medium-low. Continue to cook stirring occasionally, until the onions are caramelized (about 20-30 minutes). Add water and lower heat to prevent burning as necessary.
For the sauce
- Combine all of the ingredients. Taste and season with salt and pepper if required. Set the sauce aside for later.
For the patty melts
- Mix the beef, salt, pepper, and Worcestershire sauce in a large bowl. Form into 4 oblong patties (the shape of the bread slices).
- Heat a large cast iron pan to medium heat with a touch of olive oil. Once hot, add the patties and sear until medium or your liking (approximately 3-4 minutes per side). Remove the patties from the pan and wipe out any excess grease.
- Spread the butter on 1 side of each slice of bread. Add 4 pieces of bread, butter side down, to the pan. Add 1 slice of cheese to each piece of bread, then add a patty on top, followed by the onions, followed by another slice of cheese.
- Spread the sauce on the other pieces of bread and place on top of each patty. Once the bottom is nicely browned, carefully flip the patty melt and brown the other sides. Once both sides are browned, remove from the pan, and serve right away. Enjoy! Note: Any remaining sauce can be served as a dipping sauce.
Video
Notes
- Any type of ground beef can be used.
- Make sure to keep the pan on medium to medium-low heat when grilling the bread to avoid burning and work fast during assembly.
- Leftovers can be saved for 3 days in the fridge and can be reheated in a medium heat pan.
Nutrition
Calories: 557kcal | Carbohydrates: 40.3g | Protein: 20.4g | Fat: 35.4g | Saturated Fat: 13.3g | Cholesterol: 81mg | Sodium: 979mg | Potassium: 371mg | Fiber: 4.8g | Sugar: 5.9g | Calcium: 124mg | Iron: 3mg
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