Name: Patty Melt
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Ingredients: couple of spoonfulls of unsalted butter; 2 pieces of Rye bread; 1/4 - 1/3 lb ground beef; kosher salt and freshly ground black pepper to taste; ½ medium yellow onion, sliced; 1 slice Swiss Cheese; 1 slice cheese of Choice (Swiss, American, Mozzarella, etc.); Garnishes of Choice, such as pickles

If you love burgers and grilled cheese, then you’ll understand why the Patty Melt is truly a masterpiece. It’s the best of both worlds—juicy beef patties with melted cheese, nestled between slices of buttery, crisp bread. This is, hands down, my absolute favorite sandwich. Period. The rich, caramelized onions, the perfectly seared beef, and the golden, crispy bread make every bite unforgettable. 🍔🧀

However, this isn’t your average, throw-together meal. Making a Patty Melt the right way takes time and effort. There will be splatter, your kitchen will likely get smoky, and scaling up to make several at once can be tricky. Cooking one or two sandwiches is reasonable. Four? That’ll require multiple skillets, and anything more just isn’t practical for a home kitchen.

The Science Behind the Perfect Patty Melt 🔬

To create the perfect Patty Melt, understanding the science of heat distribution and the Maillard reaction is key:

Crisping the Bread: Toasting the bread in a heavy skillet at high heat gives it a golden-brown, crunchy exterior. This occurs through the Maillard reaction, where the proteins and sugars in the bread react under heat to form complex flavor compounds and that beautiful brown crust. Make sure to butter the bread generously—this not only prevents sticking but also enhances flavor and promotes even browning.
Caramelizing the Onions: Caramelizing onions is a slow process that involves breaking down the natural sugars in the onions. As they cook, these sugars transform into simpler sugars, resulting in a sweet, rich, and deep flavor. Low and slow is the way to go—this allows the onions to develop their characteristic sweetness without burning.
Searing the Patty: For a properly seared beef patty, high heat is essential. The sizzling in the pan triggers the Maillard reaction in the meat, creating that irresistible crust that locks in juices and adds depth of flavor. Avoid pressing down on the patty as it cooks; you don’t want to lose those precious juices.

A Little History Behind the Patty Melt 🥄

Did you know that the Patty Melt has been a diner favorite since the 1940s? It’s believed to have been invented by Tiny Naylor, a popular Los Angeles restaurateur. He combined a classic cheeseburger with a grilled cheese sandwich, adding sautéed onions for extra flavor. The result? A uniquely American creation that’s still beloved today.

Tips for Success

Cook in Batches: Don’t overcrowd the skillet. If you’re making more than one sandwich, cook them in batches to ensure even browning and crisping. Overcrowding will lower the pan’s temperature and result in soggy bread and steamed patties—definitely not what we want!
Let the Cheese Melt: For that gooey, melted cheese, cover the skillet for a minute or two at the end. This traps the steam and gently melts the cheese without burning the bread.
Go Heavy on the Butter: A generous amount of butter is key to getting that beautiful golden crust on the bread. It also adds richness and enhances the overall flavor.

Final Thoughts

While making a Patty Melt might not be the quickest or easiest sandwich to prepare, the result is worth every bit of effort. It’s comfort food at its finest—rich, hearty, and satisfying. This sandwich brings me back to my childhood, enjoying it with my grandma over a cup of English tea (and, let’s be honest, no veggies in sight). It’s all about pure, soul-warming goodness. 🍞💛

So, if you’re ready to take on the challenge and treat yourself to the ultimate sandwich, let’s get cooking! 🔥🥪

CategorySandwichesDifficultyBeginner

Yields1 Serving

Prep Time5 minsCook Time10 minsTotal Time15 mins

couple of spoonfulls of unsalted butter

2 pieces of Rye bread

1/4 - 1/3 lb ground beef

kosher salt and freshly ground black pepper to taste

½ medium yellow onion, sliced

1 slice Swiss Cheese

1 slice cheese of Choice (Swiss, American, Mozzarella, etc.)

Garnishes of Choice, such as pickles

Melt a bit of butter in a heavy skillet, ideally cast iron, over medium heat.

Add bread slices and cook for about 3 minutes until crisp golden brown. Move them around as needed to make sure they caramelize evenly. Remove to a plate with the seared side up. Top each slice with a piece of cheese.

In the meantime, increase the heat to medium high.

Shape the meat into an oblong patty roughly the size of your bread. Season the outside generously with salt and pepper.

Add to the hot skillet and cook for about 2 minutes on the first side, until very golden and crisp. Flip and cook on the other side until the patty is cooked through to a safe internal temperature. Remove to a plate.

Add onions and a splash of water. The splash of water is needed to dissolve all of the flavourful bits (fond) stuck to the bottom of the pan. Cook onions for about 5 minutes over medium heat, adding water as needed to keep dissolving the fond and ensuring the onions do not burn. They should be soft and golden brown.

Add the onions to one of the cheese-topped bread slices. Add the patty that was set aside to the other cheese slice. Close them together to make a sandwich.

Wipe the skillet clean, melt a bit more butter over medium heat until the butter is shimmering. Cook for 3-4 minutes per side until golden brown and the cheese on the inside of the sandwich has melted. Watch closely not to burn and adjust the heat as needed. Serve immediately with optional garnishes of choice, such as pickles. Enjoy.

Ingredients