Classic Patty Melt
This classic patty melt delivers everything people love about a great diner sandwich: juicy seasoned beef, sweet golden onions, melted Swiss cheese, creamy homemade sauce, and rye or sourdough toasted in butter until crisp. It’s rich, satisfying, and especially good when served hot from the skillet while the cheese is still perfectly melted.
Print Pin Servings: 4 Sandwiches
Ingredients
Patty Melt Sauce
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp grated onion
- 1 tbsp sweet pickle relish
- 1/8 tsp paprika
Patty Melt
- 1 large onion cut in half and then sliced
- 1 lb ground beef
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp garlic powder
- 1 tsp Worcestershire Sauce
- 8 slices rye bread or sourdough
- 8 thick slices Swiss cheese
- Butter
- Pickles optional
Instructions
- Prepare the sauce. Add the mayonnaise, ketchup, grated onion, sweet pickle relish, and smoked paprika to a small bowl. Whisk until evenly combined.
- Brown the onions. Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Add the sliced onions and cook for approximately 10–15 minutes, stirring every few minutes, until golden brown. Cook them longer if you prefer additional caramelization. Transfer the onions to a plate and cover to keep warm.
- Prepare and cook the beef. Combine the ground beef with the Worcestershire Sauce, kosher salt, black pepper, and garlic powder. Divide the mixture into four equal portions and shape each portion into a patty. Preheat the skillet, then cook the patties over medium heat until browned and cooked through, flipping them halfway through cooking.
- Assemble the sandwiches. Spread a little more than 1 tablespoon of the prepared dressing over each slice of bread. Place one slice of Swiss cheese on every piece of bread. Divide the browned onions and four cooked beef patties among four of the bread slices. Place the remaining bread slices on top to make four sandwiches.
- Toast the first side. Butter the top of each sandwich. Place the sandwiches butter-side down in a skillet over medium-low heat. Cook until the bread is golden brown.
- Flip and finish. Before turning the sandwiches, butter the other side of the bread. Flip and continue cooking until the second side is golden brown and the Swiss cheese has melted. Covering the skillet with aluminum foil while the sandwiches brown can help the cheese melt.
