Classic Patty Melt Sandwich (Printable)

Juicy beef patties with caramelized onions and melted cheese on buttery grilled rye bread.

# What You Need:

→ Beef Patties

01 - 1.1 lbs ground beef (80/20 blend recommended)
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

# Directions:

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 cook, season ground beef with salt and pepper. Form into 4 thin oval patties, approximately the same size and shape as 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 using, spread Dijon mustard or mayonnaise on the unbuttered sides.
05 - On 4 buttered slices (unbuttered side facing up), layer 1 slice of cheese, a cooked beef patty, a generous portion of caramelized onions, and a second slice of cheese. Top with remaining bread slices, buttered side facing outward.
06 - Heat a clean skillet or griddle over medium heat. Cook assembled sandwiches for 2-3 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
07 - Remove sandwiches from heat and let rest for 1-2 minutes. Slice each sandwich in half diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • The rye bread gets this incredible crunch while staying tender inside, perfectly holding everything together
  • Those onions cook down into something sweet and savory that makes the whole sandwich sing
02 -
  • The onions need at least 20 minutes to properly caramelize—don't rush this step or you'll miss out on all that sweet, savory depth
  • Let the sandwiches rest for a couple of minutes after cooking so the cheese sets slightly and doesn't slide out when you cut them
03 -
  • Butter the bread all the way to the edges—every corner should get that golden crunch
  • Use a sturdy spatula and press firmly but gently so you don't squeeze out all those precious juices
Go Back