Classic Patty Melt Sandwich (Printable Version)

Juicy beef patty, caramelized onions, melted cheese grilled between buttery bread slices for a savory main.

# List of Ingredients:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend)
02 - 0.5 tsp salt
03 - 0.5 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 or sourdough bread
08 - 8 slices Swiss or American cheese
09 - 4 tbsp unsalted butter, softened

→ Optional

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# How-To Steps:

01 - Melt 2 tablespoons butter in a large skillet over medium-low heat. Add sliced onions and sugar, stirring frequently. Cook until onions are deeply golden and caramelized, about 20 to 25 minutes. Remove from heat and set aside.
02 - Season the ground beef with salt and black pepper. Form into 4 thin, oval-shaped patties, sized to match the bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties 2 to 3 minutes per side until browned and just cooked through. Remove from heat.
04 - Lay out 8 bread slices. Spread softened butter on one side of each slice. Optionally, spread Dijon mustard or mayonnaise on the opposite side. On 4 slices (unbuttered side up), layer one slice of cheese, one cooked patty, a generous spoonful of caramelized onions, and another slice of cheese. Top with remaining bread slices, buttered side facing out.
05 - Heat a clean skillet or griddle over medium heat. Cook sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
06 - Remove sandwiches from heat, let rest 1 to 2 minutes, then slice in half and serve immediately.

# Expert Suggestions:

01 -
  • The caramelized onions add a sweetness that makes each bite feel a little luxurious without any fuss.
  • It's the kind of sandwich that tastes impressive but doesn't demand fancy technique or rare ingredients.
  • Melted cheese and crispy buttered bread together create a textural contrast that just works.
02 -
  • Don't skip the low heat for caramelizing onions; rushing them over high heat gives you burnt edges and raw centers, not the sweet, mellow result you want.
  • The beef patty needs to be thin and shaped to match your bread, otherwise you'll have meat hanging out the sides or pockets of empty sandwich.
  • Pressing gently while the sandwich grills helps the cheese melt and the bread toast evenly, but pressing too hard squeezes out all the butter and creates a dense, tough crust.
03 -
  • Caramelize your onions while you prep everything else, and they'll be ready exactly when you need them with zero last-minute stress.
  • Toast the unbuttered side of your bread in a dry skillet before assembling if you want extra crispness, or add a single layer of cheese directly to that side and let it set for a moment before layering the patty.
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