Description
Classic Patty Melts with caramelized onions, melted Swiss and cheddar cheese, and a tangy secret sauce, nestled between buttery rye bread. This recipe yields a perfectly crispy, savory sandwich that’s sure to satisfy any comfort food craving.
Ingredients
Scale
For the Sandwich
- 1 lb ground beef
- 1 large onion, thinly sliced
- 8 slices rye bread
- 4 slices Swiss cheese
- 4 slices cheddar cheese
- 4 tbsp butter, for grilling
- Salt and black pepper, to taste
For the Secret Sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp Worcestershire sauce
Instructions
- Make the Secret Sauce: In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, and Worcestershire sauce. Stir well and set aside to let the flavors meld.
- Caramelize the Onions: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become golden brown and caramelized, about 15-20 minutes. Remove from the skillet and set aside.
- Prepare Beef Patties: Divide the ground beef into four thin patties, slightly larger than the slices of rye bread to account for shrinkage during cooking. Season both sides generously with salt and black pepper.
- Cook Patties: Using the same skillet, cook the beef patties over medium-high heat for 3-4 minutes on each side until fully cooked through. Remove from the skillet and set aside.
- Butter the Bread: Butter one side of each rye bread slice generously to ensure a golden, crispy exterior when grilled.
- Assemble and Grill Sandwiches: Place four slices of rye bread, butter-side down, on a clean skillet or griddle heated over medium heat. On each, layer one slice of Swiss cheese, one beef patty, a portion of caramelized onions, and one slice of cheddar cheese. Top each with another slice of rye bread, butter-side up.
- Grill Until Golden: Cook each sandwich for 2-3 minutes per side, flipping carefully, until the bread is golden brown and crispy and the cheese inside has melted thoroughly.
- Serve: Remove sandwiches from the skillet and allow to rest for one minute. Slice each sandwich in half and serve with the secret sauce either on the side or drizzled on top.
Notes
- For juicier patties, avoid pressing down on them while cooking.
- Use freshly sliced rye bread for best texture and flavor.
- Caramelizing onions slowly brings out their natural sweetness, avoid rushing this step.
- The secret sauce can be stored in the refrigerator for up to one week.
- Butter the bread just before grilling to prevent sogginess.
