Patty Melt with Caramelized Onions and Secret Sauce
A patty melt is a cross between a burger and a grilled cheese: a beef patty, melted Swiss and sweet caramelized onions pressed between slices of rye and griddled in butter. A quick sauce of mayonnaise, ketchup and relish adds tang. It is a hearty diner-style lunch or dinner.
Preparation Steps
Stir the mayonnaise, ketchup, relish, Worcestershire sauce, garlic powder, onion powder, salt and pepper together. Set the sauce aside.
Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion with a pinch of salt and cook for 15 to 20 minutes, stirring often and lowering the heat if needed, until soft and deep golden. Transfer to a plate.
Shape the beef into 4 thin oval patties roughly the shape of the bread. Season both sides with salt and pepper.
Cook the patties in the same skillet over medium-high heat for 3 to 4 minutes per side, until browned and they reach 160°F (71°C) inside. Drain on a plate.
Butter one side of each bread slice. On the unbuttered side of 4 slices, spread some sauce, then layer a slice of Swiss, a patty, caramelized onions and another slice of Swiss. Top with the remaining bread, buttered side out.
Wipe the skillet, melt the remaining butter over medium-low heat and cook the sandwiches for 3 to 4 minutes per side, pressing lightly, until the bread is crisp and golden and the cheese has melted. Serve with extra sauce for dipping.
Tips & Variations
- Cook the sandwiches over medium-low heat so the cheese melts before the rye darkens too much.
- Sourdough or thick white bread work if you do not like rye, and cheddar or provolone can replace the Swiss.
- Refrigerate leftovers for up to 3 days. Reheat in a skillet over low heat, covered, until hot through.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!