Ultimate Homemade Classic Patty Melt
Ultimate Homemade Classic Patty Melt
Introduction
There are few sandwiches as comforting and satisfying as a perfectly executed Patty Melt. This diner classic, often overlooked, deserves a spotlight in every home cook's repertoire. Imagine: a juicy, seasoned beef patty, sweet and savory caramelized onions, and layers of gooey melted cheese, all pressed between two slices of buttery, grilled rye bread. It's a symphony of textures and flavors that transcends a simple burger or grilled cheese, offering a truly unique and deeply satisfying experience. Our recipe will guide you through each step to create an Ultimate Homemade Classic Patty Melt that rivals your favorite diner's best.
Ingredients
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 teaspoon granulated sugar (optional, for caramelizing onions)
- Salt and freshly ground black pepper, to taste
- 1.5 pounds (about 680g) ground beef (80/20 chuck recommended)
- 1 teaspoon Worcestershire sauce (optional, for the patties)
- 8 slices rye bread
- 8 slices Swiss cheese, American cheese, or a combination
- 4 tablespoons unsalted butter, softened, plus more for the skillet
Instructions
- Caramelize the Onions: Heat the olive oil in a large skillet (preferably cast iron) over medium-low heat. Add the thinly sliced onions, a pinch of salt, and the optional sugar. Cook slowly, stirring occasionally, for 25-30 minutes, or until the onions are deeply golden brown, very soft, and sweet. If they start to dry out, add a tablespoon of water. Remove from the skillet and set aside.
- Prepare the Patties: While the onions are caramelizing, gently divide the ground beef into four equal portions. Form each portion into a flat, oval-shaped patty, slightly larger than your rye bread slices, as they will shrink during cooking. Season both sides of each patty generously with salt, pepper, and the Worcestershire sauce if using.
- Cook the Patties: In the same skillet (or a separate one if you prefer to cook simultaneously), melt a small pat of butter or add a little more oil over medium heat. Place the patties in the hot skillet, ensuring not to overcrowd. Cook for 3-5 minutes per side for medium-rare to medium, or until desired doneness is reached. Remove the patties from the skillet and set aside. Carefully wipe out any excess grease from the skillet if needed.
- Assemble the Patty Melts: Butter one side of each slice of rye bread. You should have 8 buttered sides in total.
- Grill the Sandwiches: Place four slices of rye bread, butter-side down, in the clean skillet over medium-low heat. Top each bread slice with one slice of cheese. Immediately place a cooked beef patty on top of the cheese, then spoon a generous amount of caramelized onions over the patty. Add another slice of cheese on top of the onions, and finally, top with the remaining four slices of rye bread, butter-side up.
- Melt and Crisp: Cook the patty melts for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is beautifully melted and gooey. Use a wide spatula to carefully flip the sandwiches. If desired, gently press down on the sandwiches with the spatula to ensure even melting and browning.
- Serve: Once both sides are golden and the cheese is fully melted, remove from the skillet. Slice in half and serve immediately.
Pro Tips & Notes
- Patience for Onions: The key to incredible flavor is slow caramelization. Don't rush the onions; low and slow heat will bring out their natural sweetness and deep color.
- Patty Proportion: Form your patties slightly larger and thinner than the bread to account for shrinkage and to ensure a good meat-to-bread ratio in the final sandwich.
- Cheese Combination: While Swiss is classic, don't hesitate to use American cheese for an extra creamy melt, or even a slice of provolone for a sharper flavor. A combination works wonderfully!
- Even Browning: Cook the assembled patty melts over medium-low heat to ensure the bread browns evenly and the cheese has ample time to melt without burning the bread.
- Butter All The Way: Don't skimp on the butter for grilling the bread. It's crucial for achieving that crispy, golden crust.
Nutrition Facts (per serving)
- Calories: 720 kcal
- Protein: 48g
- Fat: 47g
- Saturated Fat: 22g
- Cholesterol: 170mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 6g
- Sodium: 850mg
Frequently Asked Questions
- Q: What's the best type of beef for a patty melt? A: We recommend 80/20 ground chuck. The fat content ensures a juicy, flavorful patty that won't dry out during cooking.
- Q: Can I use different bread instead of rye? A: While rye bread is traditional and gives the patty melt its distinct flavor, you can certainly experiment. Sourdough, Texas toast, or even a good whole wheat bread can be used, but the classic experience comes with rye.
- Q: How do I prevent the sandwich from falling apart when flipping? A: Don't overload your sandwich. Use a large, wide spatula and a gentle, confident flip. You can also use a second spatula or your hand to support the top half during the flip. Make sure the cheese has started to melt and adhere the layers together before attempting to flip.
- Q: Can I make the caramelized onions ahead of time? A: Absolutely! Caramelized onions can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. This can significantly reduce your prep time when you're ready to make the patty melts.