Description
A classic diner-style Patty Melt Sandwich made with juicy seasoned beef patties, sweet caramelized onions, melted Swiss and cheddar cheese, and crispy toasted rye bread.
Ingredients
- 1 pound ground beef (80/20 blend)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 large yellow onion, thinly sliced
- 2 tablespoons unsalted butter, divided
- 8 slices rye bread
- 4 slices Swiss cheese
- 4 slices cheddar cheese
- 2 tablespoons mayonnaise
Instructions
- Heat 1 tablespoon of butter in a skillet over medium heat. Add the sliced onions and cook for 15–20 minutes, stirring occasionally, until soft and golden brown. Remove from skillet and set aside.
- In a bowl, mix the ground beef with salt, pepper, and Worcestershire sauce. Divide into 4 thin oval-shaped patties.
- Cook the patties in the same skillet over medium-high heat for 3–4 minutes per side until fully cooked. Remove and set aside.
- Spread mayonnaise on one side of each slice of rye bread. Place one slice mayo-side down in the skillet. Layer with Swiss cheese, a beef patty, caramelized onions, cheddar cheese, and top with another slice of bread mayo-side up.
- Cook over medium heat for 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
- Repeat with remaining sandwiches. Slice and serve warm.
Notes
- Rye bread gives the most authentic flavor, but sourdough or Texas toast can be substituted.
- Provolone or American cheese can be used for a creamier melt.
- Thousand Island dressing or Dijon mustard adds extra flavor.
- Ground turkey can replace beef for a lighter option.
- Store leftovers in the refrigerator for up to 3 days and reheat in a skillet for best texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 135 mg
