Patty Melt
The Patty Melt is a classic diner sandwich that delivers everything you want in comfort food—juicy beef, caramelized onions, melted cheese, and buttery toasted bread. Sitting somewhere between a grilled cheese and a hamburger, the patty melt has become a beloved staple in diners and home kitchens alike. Its simple ingredients come together to create a sandwich that’s rich, satisfying, and packed with flavor.
At the heart of the patty melt is a well-seasoned beef patty. Typically made from ground beef and cooked on a hot griddle or skillet, the patty develops a flavorful crust while remaining juicy on the inside. The savory beef forms the foundation of the sandwich and pairs perfectly with the other ingredients layered on top.
Caramelized onions are another essential component. Slowly cooked until golden and sweet, the onions add depth and a sweetness that balances the richness of the beef. As they cook, they soften and develop a deep flavor that enhances the entire sandwich.
Swiss cheese is the traditional choice for a patty melt, thanks to its mild, nutty taste and excellent melting quality. As the sandwich grills, the cheese melts into the beef and onions, creating a creamy layer that ties everything together. Some variations also include cheddar or American cheese, depending on personal preference.
Unlike a traditional hamburger served on a bun, cooks build a patty melt on slices of rye bread. They butter the bread and toast it on a skillet or griddle until golden and crisp. This creates a crunchy exterior that contrasts beautifully with the juicy filling inside.
Often finished with a tangy sauce, the patty melt offers a perfect balance of savory, sweet, and rich flavors. Served alongside fries, pickles, or a simple salad, it’s the kind of meal that feels nostalgic and comforting.
Patty Melt
Ingredients
- 2 tsp kosher salt-divided
- 1 ½ tsp pepper-divided
- ½ cup water
- 2 tbsp ketchup
- 2 tbsp cider vinegar
- 2 tsp brown sugar
- 2 tsp Worcestershire sauce
- 8 slices sourdough bread
- 8 slices Swiss cheese
- 1 lb ground beef
- 6 tbsp butter-divided
- 2 onions-sliced thin (3 cups)
Instructions
- Combine 1 ½ tsp. salt and 1 tsp. pepper in a small bowl and set aside. Combine 1/2 cup water, ketchup, vinegar, sugar and Worcestershire in a bowl and set aside.
- Toast bread and lay 4 slices on a wire rack on a sheet pan. Lay 1 piece on cheese on each piece of toast.
- Divide beef into 4 portions and form patties into ovals to fit the size of the bread.
- Heat a 12" cast iron skillet over medium heat for 5 minutes. Sprinkle the patties with the salt/pepper mixture you set aside. Add 1 tablespoon butter to skillet and swirl to coat. Carefully add your patties to your skillet, you will only be able to fit 2 patties at a time. Cook for 90 seconds per side. Transfer patties to cheese topped bread. Repeat with the other 2 patties.
- Add onions, 1 cup water, remaining salt and pepper to the now empty skillet. Stir to scrape any brown bits left behind from the beef patties. Cover and cook over medium-high heat until water has evaporated, and onions are sizzling, 10 minutes.