Classic Patty Melt
A patty melt sits right between a burger and a grilled cheese: juicy beef, sweet onions, Swiss cheese, and crisp rye bread. It takes a little patience at the stove, but the steps are simple and very worth it.
Total
50 min
Servings
4 sandwiches
Level
Easy
The patty melt is diner comfort food with a smart structure. Instead of a bun, the burger is tucked between slices of rye bread with melted Swiss cheese and soft caramelized onions.
Caramelized onions are onions cooked slowly until they turn golden and sweet. They are the step that takes the most time, but they can simmer away while you shape the patties and get the bread ready.
This version uses a skillet or griddle, so you do not need a grill. Cook the beef patties first, then toast the sandwiches in the same pan for extra flavor.
01What you'll need
Ingredients
11 items · 4 sandwiches
- 2 tablespoons unsalted butter, divided, plus more for the bread if needed
- 1 tablespoon neutral oil, such as canola or vegetable oil
- 2 large yellow onions, thinly sliced
- 1/2 teaspoon kosher salt, divided
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef, 80/20 if possible
- 1/2 teaspoon black pepper
- 8 slices rye bread or seeded rye bread
- 8 slices Swiss cheese
- 2 tablespoons mayonnaise, for spreading on the outside of the bread
- 1 tablespoon yellow mustard or Dijon mustard, optional
02How to make it
Step-by-step
1. Cook the onions
Set a large skillet over medium heat. Add 1 tablespoon butter and the oil. Add the sliced onions and 1/4 teaspoon salt. Cook for 20 to 25 minutes, stirring often, until the onions are soft, golden, and sweet. If the pan looks dry or the onions start to burn, add 1 tablespoon water and keep stirring.
2. Season the onions
Stir the Worcestershire sauce into the onions. Cook for 1 minute more, then scrape the onions into a bowl. Wipe out the skillet if there are dark bits that might burn.
3. Shape the patties
Divide the ground beef into 4 equal portions. Shape each portion into a thin oval or rectangle that is a little larger than your bread, because the beef will shrink as it cooks. Season both sides with the remaining 1/4 teaspoon salt and the black pepper.
4. Cook the beef
Heat the skillet over medium-high heat. Add the patties and cook for 3 to 4 minutes per side, until browned and cooked through. Ground beef should reach 160°F on an instant-read thermometer. Transfer the patties to a plate.
5. Build the sandwiches
Lay out the bread slices. Spread a thin layer of mayonnaise on one side of each slice; this will be the outside and helps the bread brown. Flip 4 slices over. Add 1 slice Swiss cheese, a beef patty, a spoonful of onions, another slice of Swiss cheese, and the remaining bread, mayonnaise-side out. Add mustard inside the sandwich if you like a tangier flavor.
6. Toast the first side
Lower the heat to medium. Add 1 tablespoon butter to the skillet. Place 2 sandwiches in the pan and cook for 3 to 4 minutes, pressing gently with a spatula, until the bread is deep golden and crisp.
7. Flip and melt
Flip the sandwiches carefully. Cook for another 3 to 4 minutes, until the second side is browned and the cheese is melted. If the bread browns before the cheese melts, reduce the heat to medium-low and cover the pan for 1 minute.
8. Repeat and serve
Transfer the finished patty melts to a cutting board. Cook the remaining 2 sandwiches the same way, adding a little more butter if the pan is dry. Cut each sandwich in half and serve hot.
03From our kitchen
Cook's tips
- Make-ahead onions: Cook the onions up to 3 days ahead. Cool them, cover, and refrigerate. Warm them in a skillet before building the sandwiches.
- Storage: Patty melts are at their crispest right after cooking. Leftovers can be refrigerated for up to 2 days, wrapped or stored in an airtight container.
- Reheating: Reheat in a dry skillet over medium-low heat or in a 350°F oven until hot. A microwave works, but the bread will soften.
- Bread swaps: Rye is classic, but sourdough, marble rye, or sturdy white sandwich bread also work. Avoid very soft bread, which can collapse under the filling.
- Cheese swaps: Swiss is traditional. Provolone, cheddar, American cheese, or Gruyère melt well too.
- Beef tip: Use 80/20 ground beef if you can. The fat keeps the patties juicy. If using lean beef, avoid overcooking and consider adding a little extra sauce or onions for moisture.
Cook's note
For the neatest patty melt, shape the beef to match the bread before cooking. A thin patty gives you a better balance of crisp bread, melted cheese, onions, and beef in each bite.
04Frequently asked
Questions & answers
Can I make patty melts without rye bread?
Yes. Rye gives the sandwich its classic diner flavor, but sourdough, white sandwich bread, or Texas toast will work. Choose bread that is sturdy enough to toast without falling apart.
How do I keep the bread from burning before the cheese melts?
Cook over medium or medium-low heat, not high heat. If the bread is browning too quickly, lower the heat and cover the skillet for about 1 minute to trap heat and melt the cheese.
Can I use pre-cooked burger patties?
Yes. Warm the patties first, then build and toast the sandwiches. Cold patties make it harder for the cheese to melt before the bread gets too dark.
What is the difference between a patty melt and a cheeseburger?
A cheeseburger is usually served on a bun with toppings like lettuce, tomato, and pickles. A patty melt is cooked like a grilled cheese, usually on rye bread, with beef, melted Swiss cheese, and cooked onions.
Can I make this with turkey or plant-based patties?
Yes. Turkey patties and plant-based patties both work. Cook turkey to 165°F, and follow the package directions for plant-based patties. Add enough onions and cheese to keep the sandwich moist.
05Keep cooking
You might also like
Lunch & light mealsClassic Egg Salad Sandwich
Whip up this creamy and tangy egg salad sandwich for a quick and satisfying meal.
Lunch & light mealsClassic Egg Salad
Creamy, simple egg salad is a lunch staple for good reason. This version keeps the texture chunky, the flavor bright, and the ingredient list short.
Lunch & light mealsClassic Chicken Salad
This creamy chicken salad is the kind of simple, useful recipe you can make for sandwiches, lettuce cups, or a quick lunch plate. It is crisp, tender, lightly tangy, and easy to adjust with what you have in the fridge.
Lunch & light mealsClassic Reuben Sandwich
A Reuben sandwich is all about contrast: crisp rye bread, warm corned beef, tangy sauerkraut, melted Swiss cheese, and creamy dressing. This stovetop version gives you a deli-style lunch without needing a sandwich press.