Patty Melt Recipe

One of our favorite sandwich recipes brings back old-world diner charm with grilled onions, Swiss Cheese, and a homemade Thousand Island dressing.

Course main meal beef

Cuisine American

Keyword best patty melt recipe, homemade patty melt, how do you make a patty melt, how to make a patty melt, patty melt recipe, patty melt sauce, what is a patty melt

Prep Time 10

Cook Time 20

Servings sandwiches

Calories 859kcal

Author Beth Pierce

Ingredients

Patty Melt Sauce

½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon grated onion
1 tablespoon sweet pickle relish
⅛ teaspoon smoked paprika

Patty Melt

1 large onion cut in half and then sliced
1 lb. ground beef
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ teaspoon garlic powder
1 teaspoon Worcestershire Sauce
8 slices rye bread or sourdough
8 thick slices Swiss cheese
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 the 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 of the bread, place it 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. Cover the skillet with aluminum foil while it browns.

Video

Notes

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.

Nutrition