Patty Melt Recipe

Ground beef: The main protein component, providing a rich and savory flavor.

Onion: Adds sweetness and depth when caramelized.

Rye bread: A hearty and flavorful bread that holds up well to grilling.

Swiss cheese: Melts beautifully and adds a creamy, nutty taste.

Butter: Used for cooking the onions and grilling the sandwiches, adding richness.

Salt: Enhances the flavors of the beef and onions.

Black pepper: Adds a hint of spice and complexity to the beef patties.

When caramelizing onions, be patient and cook them slowly over medium heat. Stir occasionally to ensure even cooking and prevent burning. This process allows the natural sugars in the onions to break down and develop a rich, sweet flavor, which adds depth to your patty melt.

• 80% lean ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor.

• 80% lean ground beef - Substitute with ground chicken: Ground chicken is a lighter alternative and can be seasoned to mimic the taste of beef.

• sliced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can enhance the overall taste.

• sliced onion - Substitute with leeks: Leeks provide a subtle onion flavor and a unique texture that can add depth to the dish.

• rye bread - Substitute with sourdough bread: Sourdough has a tangy flavor and a chewy texture that complements the patty melt well.

• rye bread - Substitute with whole wheat bread: Whole wheat bread is a healthier option and adds a nutty flavor to the sandwich.

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild, creamy flavor that pairs nicely with the other ingredients.

• swiss cheese - Substitute with cheddar cheese: Cheddar offers a sharper taste and melts beautifully, adding a rich flavor to the patty melt.

• butter - Substitute with olive oil: Olive oil is a healthier fat and can be used to toast the bread and cook the onions.

• butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor that can enhance the overall taste of the dish.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the ground meat.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in smaller quantities for seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder taste and a slightly different flavor profile that can add a unique twist.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different kind of spiciness to the dish.

• Allow the patty melts to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each patty melt individually in aluminum foil or plastic wrap to maintain freshness and prevent them from sticking together.
• Place the wrapped patty melts in an airtight container or a resealable plastic bag. This helps to keep out moisture and air, preserving the texture and flavor.
• Store the patty melts in the refrigerator if you plan to eat them within 3-4 days. This keeps the ground beef and cheese at a safe temperature.
• For longer storage, place the wrapped patty melts in the freezer. They can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, thaw frozen patty melts in the refrigerator overnight. This ensures even reheating and prevents the bread from becoming too soggy.
• Reheat the patty melts in a skillet over medium heat. Cook for about 3-4 minutes per side, or until the bread is crispy and the cheese is melted.
• Alternatively, you can reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes. This method helps to maintain the crispiness of the rye bread.
• Avoid using a microwave for reheating, as it can make the bread chewy and the cheese rubbery.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each patty melt in aluminum foil to keep it moist.
  3. Place the wrapped sandwiches on a baking sheet.
  4. Heat in the oven for about 15-20 minutes, or until the cheese is melted and the bread is crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Place the patty melt in the skillet and cover with a lid to trap the heat.
  3. Cook for about 3-4 minutes on each side, or until the cheese is melted and the bread is crispy.

• Microwave Method:

  1. Place the patty melt on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent the bread from drying out.
  3. Microwave on medium power for 1-2 minutes, or until the cheese is melted. Note: This method may not keep the bread as crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the patty melt directly on the toaster oven rack or on a baking sheet.
  3. Heat for about 10-15 minutes, or until the cheese is melted and the bread is crispy.

• Skillet: A flat-bottomed pan used for cooking the onions and patties.

• Spatula: A tool for flipping the patties and sandwiches.

• Knife: Used for slicing the onion.

• Cutting board: A surface for slicing the onion.

• Measuring spoons: For measuring the butter.

• Plate: To set aside the cooked onions and patties.

• Butter knife: For spreading butter on the bread slices.

• Tongs: Useful for handling the bread and sandwiches in the skillet.

• Serving platter: To serve the finished patty melts.

Pre-caramelize the onions: Caramelize a large batch of onions ahead of time and store them in the fridge. This saves you from doing it each time.

Pre-form the patties: Shape the ground beef into patties and season them in advance. Store them in the fridge or freezer for quick use.

Use pre-sliced cheese: Buy pre-sliced Swiss cheese to save the time of slicing it yourself.

Butter the bread in advance: Butter the rye bread slices and store them in a sealed container. This makes assembly quicker.

Cook multiple sandwiches at once: Use a large skillet or griddle to cook multiple patty melts simultaneously.