Classic Patty Melt Delight

This classic patty melt recipe transforms the humble burger into a comforting grilled sandwich that perfectly balances savory beef, gooey cheese, and toasted rye bread. The secret sauce adds a touch of sweetness and tang that elevates this diner staple to new heights.

I discovered patty melts during my college years at a local diner that made them to perfection. After numerous attempts to recreate that magical combination of beef, cheese and buttery rye bread, this recipe finally captured the essence of what makes a truly great patty melt.

Ingredients

• Rye bread: Natural home for a patty melt with its slightly tangy flavor and sturdy texture that stands up to juicy patties
• Butter: Use real butter at room temperature for easy spreading and the best flavor
• Ground beef: Choose 80/20 lean-to-fat ratio for juicy patties with good flavor
• Sea salt: Enhances all the flavors better than regular table salt
• Ground black pepper: Fresh ground offers more complex flavor
• Onion powder: Adds savory depth without the texture of raw onions
• Mayonnaise: Creates the creamy base for the special sauce
• Ketchup: Brings tanginess and subtle sweetness to balance the rich sandwich
• Real bacon bits: Adds smoky flavor without needing to cook separate bacon
• Sweet relish: Provides little pops of sweetness and texture contrast
• White sugar: Just a touch to round out all the flavors in the sauce
• Cheddar cheese: Sharp cheddar brings bold flavor that stands up to the beef
• Provolone cheese: Mild and melty creating that perfect cheese pull

Step-by-Step Instructions

Prepare the bread:

Butter one side of each slice of rye bread generously and evenly. Make sure the butter reaches all the way to the edges for beautiful browning. Set aside while you prepare the other components.

Season the beef:

Combine ground beef with salt, pepper, and onion powder in a bowl. Use your hands to mix gently but thoroughly until seasonings are evenly distributed throughout the meat. Avoid overmixing which can make the patties tough.

Form the patties:

Shape the seasoned beef into three equal patties sized to match your bread slices. Press a small indent in the center of each patty with your thumb to prevent them from puffing up too much during cooking.

Cook the patties:

Preheat a nonstick skillet over medium-high heat until hot. Place patties in the skillet and cook for 2-3 minutes undisturbed to develop a nice crust. Flip carefully using a wide spatula and cook another 2-3 minutes on the second side.

Finish cooking:

Reduce heat to low and continue cooking for approximately 5 more minutes, allowing the patties to cook through completely. The centers should show no pink at all when finished.

Check temperature:

Use a digital thermometer inserted horizontally into the thickest part of each patty to verify they've reached 160°F (71°C), the safe temperature for ground beef.

Make the special sauce:

While patties cook, combine mayonnaise, ketchup, bacon bits, relish, and sugar in a small bowl. Stir until completely blended into a smooth pink sauce with visible bacon bits throughout.

Toast the bread:

Heat a second skillet over medium-low heat. Place a slice of bread butter-side down in the skillet. You can cook multiple sandwiches simultaneously if your skillet is large enough.

Layer the cheese and patty:

Place two slices of cheddar cheese on the bread, followed by a hot beef patty, then top with two slices of provolone cheese.

Add sauce and top bread:

Spread the special sauce generously on the unbuttered side of another slice of bread. Place this slice sauce-side down on top of the provolone cheese.

Grill the sandwich:

Cook the assembled sandwich for 2-3 minutes until golden brown, then carefully flip and cook another 2-3 minutes until both sides are toasted and all cheese is completely melted.

Repeat and serve:

Repeat the assembly and cooking process for the remaining sandwiches. Serve immediately while hot and cheese is still gooey.

The bacon bits in the sauce are my absolute favorite touch in this recipe. Though unconventional, they add a smoky dimension that reminds me of backyard cookouts with my family. My grandfather always said a great sandwich needs "something unexpected" and these little bacon bits are exactly that special element.

The Perfect Bread Choice

Rye bread is traditional for patty melts for good reason. Its slightly sour flavor complements the richness of the beef and cheese, while its sturdy texture holds up well to grilling. For the most authentic experience, look for marbled rye with its distinctive swirl pattern. If you can't find rye, sourdough makes an excellent substitute with a similar tangy profile. Whatever bread you choose, make sure the slices aren't too thick, or they'll overwhelm the patty and make the sandwich difficult to eat.

Cheese Considerations

The combination of cheddar and provolone creates magic in this sandwich. The sharp cheddar provides bold flavor while the provolone offers that perfect stretchy melt. For an even more traditional patty melt, you can substitute Swiss cheese for the provolone. American cheese melts beautifully but lacks the flavor complexity of natural cheeses. For a truly indulgent experience, consider adding a third cheese like pepper jack for a spicy kick or a mild Havarti for extra creaminess.

Make Ahead Options

While patty melts are best enjoyed fresh off the griddle, you can prepare components ahead of time. Season and shape the beef patties up to 24 hours in advance and store them in the refrigerator separated by parchment paper. The special sauce actually improves with a few hours of refrigeration as the flavors meld together. You can even cook the patties ahead of time and reheat them briefly before assembling your sandwiches. Just be sure to bring refrigerated components close to room temperature before final cooking for the most even heating.

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Frequently Asked Questions

→ What bread works best for a patty melt?

Rye bread is a classic choice for its hearty texture and slightly tangy taste, which pairs perfectly with the beef and cheese. However, sourdough or any firm bread can also work well.

→ Can I use other types of cheese?

Yes! While cheddar and provolone are traditional for a patty melt, you can substitute other meltable cheeses like Swiss, Monterey Jack, or Gouda for a unique flavor.

→ How do I prevent the patties from breaking during cooking?

Be sure to handle the patties gently when flipping, and ensure they're well-formed before cooking. You can use a spatula for added support while turning them.

→ What’s the best way to toast the bread evenly?

Make sure the pan is set on medium-low heat and keep an eye on the bread while cooking. Flip it carefully once it turns golden brown on one side to achieve even toasting.

→ How can I check the patty’s doneness without a thermometer?

You can cut into one patty to check that the center is fully brown with no pink remaining. However, a digital thermometer is more precise and ensures the patty reaches 160°F (71°C).