Classic Patty Melt Sandwich (Printable)

Grilled sandwich with beef patties, caramelized onions, and melted cheese on buttery rye bread.

# Ingredient List:

→ Beef Patties

01 - 1.1 lbs ground beef, 80/20 blend
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Caramelized Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

07 - 8 slices rye bread or sourdough
08 - 8 slices Swiss cheese or American cheese
09 - 4 tbsp unsalted butter, softened

→ Optional Condiments

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# How-To Steps:

01 - Melt 2 tbsp butter in a large skillet over medium-low heat. Add sliced onions and sugar. Cook, stirring frequently, until onions are deeply golden and caramelized, about 20–25 minutes. Remove from heat and set aside.
02 - While onions caramelize, season ground beef with salt and pepper. Shape into 4 thin oval patties, matching the size and shape of your bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties for 2–3 minutes per side until well-browned and cooked through. Remove from heat.
04 - Lay out all 8 bread slices. Spread a thin layer of softened butter on one side of each slice. If desired, spread Dijon mustard or mayonnaise on the unbuttered sides.
05 - On 4 buttered slices, layer: 1 slice cheese, one cooked patty, generous caramelized onions, and a second cheese slice. Top with remaining bread, buttered side facing outward.
06 - Heat a clean skillet or griddle over medium heat. Cook sandwiches for 2–3 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
07 - Transfer sandwiches to a cutting board. Let rest for 1–2 minutes, then slice diagonally and serve immediately.

# Expert Advice:

01 -
  • The way the caramelized onions and melted Swiss cheese create this incredible umami bomb that nobody can resist
  • That satisfying crunch when you bite through buttery toasted bread into juicy beef
  • Its basically the love child of a burger and grilled cheese, which is exactly what you need on a Tuesday night
02 -
  • Patience with the onions is what separates a good patty melt from a great one. Rush this step and youll regret it.
  • Dont press down hard on the sandwiches while they cook. A gentle press is fine but you dont want to squeeze out all those juices.
  • Let them rest for a couple of minutes after cooking so the cheese sets slightly. Cutting into them immediately makes everything slide out.
03 -
  • Use a cast iron skillet if you have one. The heat retention gives you the most gorgeous golden crust.
  • Preheat your oven to 200°F and keep finished sandwiches warm while you cook the rest.
  • Grate some fresh horseradish into the onions for an extra kick.
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