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This patty melt recipe transforms basic ingredients into a diner-worthy sandwich that's become my weekend lunch tradition. The secret sauce gives it that special restaurant quality while still being completely doable at home with everyday ingredients.
I first made these patty melts during a blizzard when we couldn't get to our favorite diner, and my family now requests them more than our local restaurant version. The caramelized onions take this from a basic burger to something truly crave-worthy.
Ingredients
- Ground beef: Provides the perfect foundation choose 80/20 for ideal flavor and juiciness
- Onions: Transform into sweet caramelized goodness giving depth to each bite
- Rye bread: Offers that classic slight sourness that complements the rich beef
- Swiss cheese: Adds a nutty creaminess that melts beautifully
- Cheddar cheese: Brings the sharp tangy flavor that balances the meat
- Mayonnaise: Forms the creamy base for our irresistible secret sauce
- Ketchup: Adds sweetness and acidity to the sauce
- Sweet pickle relish: Contributes the crucial tangy sweetness and texture
- Worcestershire sauce: Brings umami depth that makes the sauce truly special
Step-by-Step Instructions
- Prepare Secret Sauce:
- Combine mayonnaise, ketchup, pickle relish, and Worcestershire sauce in a small bowl. Stir until thoroughly mixed, ensuring all ingredients are evenly distributed. This can be made ahead and refrigerated to allow flavors to marry.
- Caramelize Onions:
- Melt butter in a large skillet over medium heat. Add thinly sliced onions and cook for 15-20 minutes, stirring occasionally to prevent burning. Watch for that gorgeous golden brown color that indicates the sugars have caramelized properly. This step takes patience but creates incredible depth of flavor.
- Cook Beef Patties:
- Shape ground beef into four thin patties slightly larger than your bread as they will shrink while cooking. Season generously with salt and pepper on both sides. Cook in the same skillet used for onions for 3-4 minutes per side until just cooked through. The fond from the onions will add flavor to the meat.
- Assemble Sandwiches:
- Butter one side of each bread slice for that perfect golden crust. Place four slices butter-side down on a clean skillet. Layer Swiss cheese, cooked patty, caramelized onions, and cheddar cheese. Top with remaining bread slices, butter-side up. This layering order ensures optimal melting.
- Grill to Perfection:
- Cook assembled sandwiches over medium heat for 2-3 minutes per side until bread is golden brown and cheese is completely melted. Press gently with spatula occasionally to ensure even contact with pan surface. Watch carefully to prevent burning.
- Rest and Serve:
- Let patty melts rest for 1-2 minutes before slicing diagonally. This allows the cheese to set slightly for less mess. Serve immediately with secret sauce on the side or drizzled over the top for maximum enjoyment.
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My grandmother always insisted on using dark rye bread with caraway seeds, claiming the seeds were what made her patty melts famous in our family. Whether that's true or not, the tradition of making these sandwiches has been passed down through three generations now.
Perfect Cheese Melting
The key to perfectly melted cheese lies in temperature control and patience. Keep your heat medium rather than high to allow the cheese to melt completely without burning the bread. The dual cheese approach works magic here. Swiss provides that stretchy melt while cheddar brings the flavor punch. If your cheese isn't melting quickly enough, cover the sandwich with a metal bowl or lid for 30 seconds to create steam that will help melt the cheese without overcooking the bread.
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Making Ahead Options
The beauty of this recipe is how many components can be prepared in advance. The secret sauce actually improves after sitting in the refrigerator for 24 hours as the flavors meld together. Store it in an airtight container for up to a week. Caramelized onions can also be made days ahead and refrigerated. Even the beef patties can be formed and stored between parchment paper layers for quick assembly. Just remember to bring refrigerated components to room temperature before final assembly for the best results.
Bread Selection Matters
While traditional patty melts call for rye bread, this recipe works beautifully with other varieties too. Sourdough provides a wonderful tang that complements the sweet onions. Marble rye offers visual appeal along with flavor. Texas toast creates an extra indulgent experience. Whatever bread you choose, make sure it's sturdy enough to hold up to the fillings without falling apart. Thinner sandwich breads tend to get soggy quickly from the juicy beef patty.
Frequently Asked Questions
- → How do I caramelize onions properly?
Cook thinly sliced onions in melted butter over medium heat, stirring occasionally, for 15–20 minutes until golden and soft.
- → Can I use other types of bread?
Yes, while rye bread adds flavor, you can substitute with sourdough, whole wheat, or your favorite bread.
- → What cheeses work best for patty melts?
Swiss and cheddar are classic, but provolone, pepper jack, or gouda are tasty alternatives.
- → Can I make these ahead of time?
Cook the patties and caramelize the onions in advance, then assemble and grill the sandwiches when ready to serve.
- → What makes the secret sauce unique?
The blend of mayonnaise, ketchup, sweet pickle relish, and Worcestershire sauce provides tangy, creamy flavor that complements the melts.