This classic Patty Melt Sandwich combines a juicy beef patty, Swiss cheese, and sweet caramelized onions, all sandwiched between two grilled slices of rye bread for a mouthwatering sandwich. All you need is a side of french fries, onion rings or a dill pickle spear for a complete meal.

Patty Melt Sandwich.

Do you remember eating this classic patty melt at your favorite little diner? I sure do. It seems like all the diners offered it on their menu back in the day, and the small diners seemed to have the best ones.

Some people prefer a secret sauce on their patty melt, but I’m not one of them. I love the flavors of caramelized onions, melted Swiss cheese and a perfectly grilled beef patty all combined on grilled rye. However, if you prefer a sauce go for it. There’s no right or wrong when it comes to a patty melt.

3 steps in making a patty melt sandwich

It takes a few minutes to make a patty melt sandwich, but it is so worth it. You see, there are three steps to making this classic sandwich.

  1. Caramelize the onions. This takes a few minutes. You want the onions to be golden and not just translucent. The sweet flavor is more intense, the browner the onions. The caramelized onions are my favorite part of a patty melt.
  2. Make the beef patties. Make the beef patties, and fry them until cooked through and set aside.
  3. Assemble and grill the sandwich. Layer the cheese, beef patty, and onions on the rye bread and grill both sides of the sandwich.

Ingredients for this recipe

Soft Rye Bread: Seeded rye is popular for patty melt sandwiches. However, I prefer the unseeded. Feel free to use sourdough or your favorite. However, you do need a hearty bread for a hearty sandwich. I like this beefsteak rye, because it’s hearty and slightly chewy. It holds up well with all the layers of this thick sandwich. I really don’t suggest regular white bread. Besides, it just wouldn’t taste like a patty melt in my opinion, besides falling apart. Dark rye is almost too robust. I want the flavors of the sandwich to come through, not just the bread.

Lean Ground Beef: I use 80/20 ground chuck. I like a little fat for flavor. Feel to use 90/20 or your favorite ground beef. The beef isn’t the real star of the show here, so don’t think you have to use some real expensive meat such as ground sirloin.

Swiss Cheese: Swiss cheese is my favorite on a patty melt. I think it’s a wonderful complement to the grilled onions. Feel to use your favorite cheese, such as Monterey or Cheddar, if you don’t prefer Swiss. I like to use a thin slice on the bottom and top of the sandwich. However, feel free to use one thicker slice.

Sweet Onions: Any sweet onion will work in this recipe. I used yellow onions. In my opinion they are the star of the show. Without them, you would simply have a cheeseburger.

Unsalted Butter: Use unsalted butter if you can, and add the salt separate. That way you don’t over salt.

Pepper: Used for added flavor.

Kosher Salt: Used for added flavor.

Worcestershire Sauce: Adds a savory depth of flavor. Try not to omit it.

How to make a Patty Melt Sandwich

  • Melt 2 tablespoons of the butter in a medium skillet over medium heat. add the onions and cover with a lid.
  • Cook the onions, stirring frequently, until they are soft, translucent and golden, about 15 minutes, adding some extra butter if necessary. Set aside.
  • Form the beef patties. Add the beef patties to a large skillet over medium heat.
  • Cook for 2 to 3 minutes per side, until browned and cooked through to your desired doneness. Transfer the patties to a paper towel lined plate, and remove the skillet from the heat.
  • Butter one side of each slice of bread. Return the skillet to medium heat. Brush the skillet with 1 tablespoon of the butter. Make the sandwiches in batches of two.
  • Layer a sandwich in the skillet in the following order…Place the buttered side of a slice of bread in the skillet. Then add a slice of cheese, 2 to 3 tablespoons of the caramelized onions, one beef patty, and another slice of cheese.
  • Top with a second slice of buttered bread. Repeat with the remaining sandwiches, brushing more butter on the skillet as needed. Grill each sandwich on one side until golden brown and flip over. Brown the second side, lightly pressing down on the sandwich with a metal spatula if needed. Cook until the sandwich is heated through and golden brown on both sides, and remove from the skillet.
Patty Melt Sandwich.

How do you like your beef patty?

Rare, medium rare, medium, medium well or well done?

RARE has a cool red center. Cooked to 125 degrees.

MEDIUM RARE has a warm red center. Cooked to 135 degrees.

MEDIUM has a warm pink center. Cooked to 145 degrees.

MEDIUM WELL has a slightly pink center. Cooked to 150 degrees.

WELL DONE has little to no pink. Cooked to 160 degrees.

Pro Tips for this recipe

  • I like to form form a ball of beef and place it on the heel of my bread. I flatten the patty, making it the same size as the slice of bread. After it cooks, it’s shrinks a little, making it just a about 1/4 to 1/3 inch smaller than the slice of bread. I like to have a bite of toasted bread when taking a bite from the edge of the sandwich, not part of my beef patty hanging outside of the bread. Make sense?
  • If you love sauce on your patty melt, Thousand Island dressing is a good choice. Some people make a homemade “secret” sauce. I prefer no sauce on mine.
  • If possible, use a cast iron skillet for this recipe. If you don’t have one, use a griddle. I love how crispy the grilled bread becomes in an iron skillet.

FAQ’s

Can I make these ahead of time?

You can make the beef patties and caramelized onions a day in advance, and assemble the next day if you’re going to be short on time. Make sure to reheat both before assembling and grilling the sandwiches.

Patty Melt Sandwiches.

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Patty Melt Sandwich.

Patty Melt Sandwich

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  • Author: Cindy @mycountrytable
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner/Sandwiches
  • Method: Cook
  • Cuisine: American

Description

Patty Melts are such a mouthwatering and satisfying sandwich. They are so filling, that all you need is a simple side for a complete tasty meal. 


Ingredients

Units Scale
  • 1 1/2 pounds ground beef
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1 teaspoon kosher salt
  • 12 slices light rye bread
  • 12 slices Swiss cheese
  • 3 medium yellow onions, thinly sliced
  • 1/2 cup (1 stick) unsalted butter, divided


Instructions

  1. Add the ground beef, Worcestershire sauce, pepper and salt to a large bowl and lightly combine with your hands, making sure to not mash the ground beef too much with your hands. Form the ground beef into 6 equal patties, and set aside.
  2. Melt 2 tablespoons of the butter in a medium skillet over medium heat. add the onions and cover with a lid. Cook the onions, stirring frequently, until they are soft, translucent and golden brown, about 15 minutes. Set aside.
  3. Add the beef patties to a large skillet over medium heat. Cook for 2 to 3 minutes per side, until browned and cooked through to your desired doneness. Transfer the patties to a paper towel lined plate, and remove the skillet from the heat.
  4. Build the sandwiches: Butter one side of each slice of bread. Return the skillet to medium heat. Brush the skillet with 1 tablespoon of the butter. Make the sandwiches in batches of two. Layer a sandwich in the skillet in the following order…Place the buttered side of a slice of bread in the skillet. Then add a slice of cheese, 2 to 3 tablespoons of the caramelized onions, one beef patty, and another slice of cheese. Top with a second slice of buttered bread. Repeat with the remaining sandwiches.
  5. Grill each sandwich on one side until golden brown and flip over. Brown the second side, lightly pressing down on the sandwich with a metal spatula if needed. Cook until the sandwich is heated through and golden brown on both sides, and remove from the skillet.
  6. Serve immediately with a side of onion rings or french fries.