Classic Patty Melt Sandwich (Print View)

Juicy beef, caramelized onions, and melted cheese layered between grilled rye or sourdough bread slices.

# What You'll Need:

→ Beef

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

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

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

→ Optional

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# How to Prepare:

01 - Melt 2 tbsp butter in a large skillet over medium-low heat. Add sliced onions and sugar, cooking while stirring frequently until deeply golden and caramelized, about 20 to 25 minutes.
02 - Season ground beef with salt and pepper, then form into 4 thin oval patties matching the size and shape of the bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat and cook patties for 2 to 3 minutes per side until browned and just cooked through; remove from heat.
04 - Lay out 8 slices of bread. Spread softened butter on one side of each slice. Optionally, spread Dijon mustard or mayonnaise on the opposite side.
05 - On 4 bread slices (unbuttered side up), layer one slice of cheese, a cooked beef patty, a generous portion of caramelized onions, and another cheese slice. Top with remaining bread slices, buttered side facing out.
06 - Heat a clean skillet or griddle over medium heat. Cook sandwiches 2 to 3 minutes per side, pressing gently until bread is golden and cheese melts.
07 - Remove sandwiches from heat, let rest for 1 to 2 minutes, slice in half, and serve hot.

# Expert Advice:

01 -
  • The caramelized onions add a depth that makes people pause and ask what's different about your sandwich.
  • It comes together faster than you'd expect, making it ideal for lunch cravings or feeding a crowd without fuss.
  • Rye bread soaks up the butter and melting cheese without falling apart, creating a perfect textural moment.
02 -
  • Low heat and patience with the onions is non-negotiable—high heat will scorch them bitter instead of coaxing out their sweetness.
  • Don't press too hard when grilling or you'll squeeze out all the cheese and flatten the patty; gentle pressure lets everything cook evenly.
03 -
  • Form your beef patties thin and roughly the size of your bread slices—this ensures even cooking and proper cheese coverage instead of a thick burger that overwhelms the bread.
  • Use a griddle or flat skillet for grilling so the entire surface of the sandwich makes contact with heat; a grill pan with ridges won't give you that even golden crust.
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