Classic Patty Melt
One of our favorite sandwich recipes that brings back old-world diner charm with grilled onions, Swiss Cheese, and a homemade thousand island dressing.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 sandwiches
- Category: main meal beef
- Method: stove top
- Cuisine: American
Ingredients
- 1/2 cup mayonnaise (I like Dukes)
- 2 tablespoons ketchup
- 1 tablespoon grated onion
- 1 tablespoon sweet pickle relish
- 1/8 teaspoon smoked paprika
- 1 large onion cut in half and then sliced
- 1 lb. ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire Sauce
- 8 slices rye bread or sourdough
- 8 thick slices Swiss cheese (preferably Baby Swiss)
- Butter
- Pickles (optional)
Instructions
- In a small bowl, whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.
- Place 2 tablespoons butter in a nonstick skillet over medium-high heat. Add onions and cook until golden brown, approximately 10-15 minutes, stirring every few minutes. Plate the onions and cover to keep warm. For more caramelization, cook longer.
- Mix ground beef, Worcestershire Sauce, salt, pepper, and garlic powder. Divide into four equal portions and form patties. Preheat the skillet and cook over medium heat until golden brown and cooked through, flipping halfway through the cooking process.
- Spread a little more than 1 tablespoon of dressing on each slice of bread. Place a piece of Swiss Cheese on each slice of bread. Add browned onions and one beef patty to four of the slices. Top with the remaining slices to form four sandwiches.
- Butter the top side of the bread and place butter side down in a skillet over medium-low heat and cook until golden brown. Butter the other side of the bread before flipping. Flip and brown the other side until golden brown and the cheese is melted. It is helpful to cover the skillet with aluminum foil while it is browning.
Notes
- Use bakery-quality sourdough bread, rye bread, or Texas toast.
- If you have a well-seasoned cast-iron skillet, these melts cook up great in them.
- Stir the onions but not too frequently. Every few minutes or so will do the trick, as you want those onions to soften and brown on the edges. It can take up to 30-40 minutes to caramelize onions.
- Are you under time constraints? If so, use your favorite bottled thousand island dressing.
- If you don’t like Swiss Cheese, try cheddar cheese or American cheese.
- Preheat the pan before adding the hamburger patty and sear those juices in.
- The melts are best served right out of the pan or off the grill while the cheese is melted and the bread is warm, buttery, and toasty.
Find it online: https://www.smalltownwoman.com/classic-patty-melt/