Move over, hamburgers! This hearty Patty Melt is about to become your new favorite sandwich!
Sure, burgers are one of the most beloved American foods, but when it comes to iconic sandwiches, give me a patty melt any day. That perfectly toasted bread beats a boring bun by leaps and bounds, in my honest opinion!
I must have been eight or nine when I had my first patty melt, and it was love at first bite. It was at my friend’s birthday party, and I can still vividly recall the moment her mom came out with a tray full of the hearty sandwiches that would soon become a favorite. That thick, succulent patty topped with caramelized onions and stuffed between slightly chewy, nutty rye bread was like nothing I had ever tasted before.
You can imagine my delight when I came across this recipe. Sure, I could always walk over to the diner down the street and indulge (as I do several times a month!), but this homemade version is so much better. Slathered with creamy, tangy mayo, the bread is toasted in the skillet until it’s beautifully golden and the Swiss cheese is temptingly melted. Pure culinary bliss!
Irresistible patty melt variations
There’s a whole lot to love about this classic patty melt recipe, and one of the best things is its versatility. Not only can you swap out the beef for anything from ground turkey or chicken to a ready-made plant-based patty, but you can also upgrade the toppings to create some truly stellar variations. One of my favorite versions, for example, uses a ground chicken patty seasoned with tarragon and crowned with caramelized shallots and a slice of Comté. The cheese’s fruity notes and mild lactic tang contrast beautifully with the sweetness of the shallots and the richness of the meat.
When I’m in the mood to turn my patty melt into something really fancy, I go with ground beef, serve the sandwich on toasted brioche slathered with truffle mayo, and top the patty with provolone cheese and porcini mushrooms sautéed with garlic and thyme. Go ahead and give your culinary imagination free rein!
How do I store leftovers?
These tasty sandwiches are best enjoyed fresh, but if you must store leftovers, it’s best to keep the patties and onions in separate airtight containers in the fridge for up to 3 days. When ready to assemble the sandwiches, heat the beef and onions and proceed with step 4. The patties and onions can also be frozen separately for up to 3 months and defrosted overnight in the fridge.
Serving suggestions
Keep things classic and pair this robust sandwich with a side of Crispy Air-Fryer Onion Rings, or opt for a lighter side and try this Homemade Tomato-Basil Soup Recipe. If you’re in the mood to end the meal on a sweet note, go for something refreshing, such as this healthy Tomato, Watermelon, And Blueberry Salad. Truth be told, however, when I make a patty melt, nothing beats washing it down with a Delicious Vanilla Milkshake!
Patty Melt
Ingredients
- 1 pound ground beef
- 3 dashes Worcestershire sauce
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 large onion thinly sliced
- 8 slices rye bread
- Mayonnaise optional
- 8 slices Swiss cheese
Instructions
- Mix ground beef with Worcestershire, salt, and pepper. Divide the mixture into 4 equal portions, and shape each into a patty slightly larger than the bread slices.
- Melt the butter in a skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 20-30 minutes. Remove onions and set aside.
- In the same skillet, cook the patties over medium heat until browned and cooked to desired doneness, about 4 minutes per side. Remove and set aside.
- Lay out 4 slices of rye bread; spread mayonnaise on them if desired. Top each with a slice of Swiss cheese, a patty, a quarter of the caramelized onions, another slice of cheese, and another slice of bread.
- Heat the skillet over medium heat. Place the sandwiches in the skillet and cook until the bread is golden and the cheese is melted, about 3-4 minutes per side.
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