Classic Patty Melt Sandwich (Printable)

Juicy beef and caramelized onions layered with melted cheese on grilled rye or sourdough bread.

# What You'll Need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tablespoons unsalted butter
06 - 1 teaspoon sugar

→ Sandwich Assembly

07 - 8 slices rye or sourdough bread
08 - 8 slices Swiss or American cheese
09 - 4 tablespoons unsalted butter, softened

→ Optional

10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon mayonnaise

# How To Make:

01 - Melt 2 tablespoons butter in a large skillet over medium-low heat. Add sliced onions and sugar; stir frequently and cook until deep golden brown and caramelized, about 20 to 25 minutes. Remove from heat and set aside.
02 - Season ground beef with salt and pepper. Form into 4 thin oval patties matching the size of the bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties for 2 to 3 minutes per side until browned and cooked through. Remove from heat.
04 - Butter one side of each bread slice thinly. Optionally spread Dijon mustard or mayonnaise on the unbuttered side. On 4 unbuttered bread slices, layer a slice of cheese, a patty, caramelized onions, and another slice of cheese. Top with remaining bread slices, buttered side out.
05 - Heat a clean skillet or griddle over medium heat. Grill sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden and cheese melts.
06 - Remove sandwiches from heat and allow to rest for 1 to 2 minutes. Slice in half and serve warm.

# Expert Advice:

01 -
  • The onions turn so sweet and jammy they taste like they belong in a fancy restaurant, not your Tuesday night kitchen.
  • You get all the satisfaction of a burger and a grilled cheese without having to pick a side.
  • It reheats beautifully in a skillet the next morning if you have leftovers, which you probably wont.
02 -
  • If you try to cook the onions over high heat they will brown on the outside and stay raw and bitter on the inside, so keep the heat low and give them time.
  • Press the patties thin or they wont cook through before the bread burns, and make a little dimple in the center so they stay flat instead of puffing up.
  • Use a heavy skillet or cast iron pan for grilling the sandwiches because it holds heat evenly and gives you that perfect golden crust.
03 -
  • Let the butter soften at room temperature before spreading it on the bread so it goes on evenly and doesnt tear the slices.
  • If the bread is browning too fast and the cheese isnt melting, lower the heat and cover the pan with a lid for a minute to trap the heat.
  • Use a sturdy spatula to flip the sandwiches in one confident motion so the filling doesnt slide out.
Go Back