Patty Melts with Special Sauce Recipe

Ground beef: The main protein for the patty melts, providing a rich and savory flavor.

Onion: Sliced and caramelized to add a sweet and savory depth to the sandwich.

Rye bread: The bread of choice for patty melts, offering a hearty and slightly tangy base.

Swiss cheese: Melts beautifully and adds a creamy, nutty flavor to the sandwich.

Butter: Softened and spread on the bread to create a golden, crispy exterior when grilled.

Mayonnaise: Forms the base of the special sauce, adding creaminess.

Ketchup: Adds a touch of sweetness and tang to the special sauce.

Dijon mustard: Provides a sharp, tangy flavor to the special sauce.

Worcestershire sauce: Adds a complex, umami flavor to the special sauce.

Garlic powder: Enhances the flavor of the special sauce with a hint of garlic.

Paprika: Adds a mild, smoky flavor and a touch of color to the special sauce.

When caramelizing onions, patience is key. Start by slicing the onions thinly and evenly. Heat the skillet over medium heat and add a small amount of oil. Add the onions and cook them slowly, stirring occasionally. This process can take up to 30 minutes, but the result is deeply flavorful, sweet onions that add a rich dimension to your patty melts. Avoid turning up the heat to speed up the process, as this can cause the onions to burn rather than caramelize.

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

• sliced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• rye bread - Substitute with whole wheat bread: Whole wheat bread provides a nutty flavor and is a healthier alternative.

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild, creamy flavor similar to Swiss cheese.

• softened butter - Substitute with olive oil: Olive oil is a healthier fat and can be used to achieve a similar crispiness when grilling the bread.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt is a healthier option and provides a similar creamy texture.

• ketchup - Substitute with tomato paste: Tomato paste is less sweet and more concentrated, offering a richer tomato flavor.

• dijon mustard - Substitute with yellow mustard: Yellow mustard is more tangy and less spicy, but can still provide the necessary mustard flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and can be used in equal amounts.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and spice, but can be used in smaller amounts to achieve a similar flavor profile.

• Allow the patty melts to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap each patty melt individually in aluminum foil or parchment paper. This will help maintain their shape and keep them from sticking together.
• Place the wrapped patty melts in an airtight container or a zip-top freezer bag. If using a freezer bag, be sure to squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date. Patty melts can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the patty melts on a baking sheet and cover them loosely with aluminum foil. Heat for about 10-15 minutes or until warmed through.
• For reheating from frozen, preheat your oven to 350°F (175°C). Place the frozen patty melts on a baking sheet and cover them loosely with aluminum foil. Heat for about 25-30 minutes or until warmed through.
• Alternatively, you can reheat patty melts in a skillet. Heat the skillet over medium heat, add a little butter or oil, and cook the patty melts for about 3-5 minutes on each side, or until heated through and the bread is crispy.
• If you have leftover special sauce, store it in an airtight container in the refrigerator for up to a week. Stir well before using again.

• Preheat your oven to 350°F. Wrap each patty melt in aluminum foil to keep it moist. Place them on a baking sheet and heat for about 15-20 minutes, or until the cheese is melted and the bread is crispy.

• Use a skillet on medium heat. Add a small amount of butter or olive oil to the pan. Place the patty melt in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, ensuring the cheese melts and the bread becomes golden brown.

• For a quick method, use a microwave. Place the patty melt on a microwave-safe plate. Cover with a damp paper towel to prevent the bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F. Place the patty melt in the basket and heat for about 5-7 minutes. This method will keep the bread crispy while ensuring the cheese is melted and the patty is warmed through.

• For a toaster oven, preheat to 350°F. Place the patty melt on the rack or a baking sheet. Heat for 10-15 minutes, checking halfway to ensure the cheese is melted and the bread is crispy.

• Mixing bowl: Used to combine all the ingredients for the special sauce.

• Skillet: Used to cook the sliced onions until caramelized and to cook the beef patties to the desired doneness.

• Spatula: Handy for flipping the onions, patties, and the assembled patty melts in the skillet.

• Knife: Essential for slicing the large onion.

• Cutting board: Provides a safe surface for slicing the onion.

• Measuring cups: Used to measure out the mayonnaise, ketchup, and other ingredients for the special sauce.

• Measuring spoons: Used to measure out the dijon mustard, worcestershire sauce, garlic powder, and paprika for the special sauce.

• Plate: Used to set aside the caramelized onions and cooked patties.

• Butter knife: Used to spread the softened butter on the rye bread slices.

• Serving platter: Ideal for serving the hot patty melts once they are cooked.

Prepare the special sauce ahead: Mix the mayonnaise, ketchup, dijon mustard, worcestershire sauce, garlic powder, and paprika in advance and store in the fridge.

Caramelize onions in bulk: Cook a large batch of onions and store in the fridge for up to a week.

Pre-shape the patties: Form the ground beef into patties and season them ahead of time. Store them in the fridge until ready to cook.

Use pre-sliced cheese: Save time by using pre-sliced swiss cheese.

Butter the bread in advance: Butter the rye bread slices and store them in an airtight container.