Start to Finish: 30 minutes
Difficulty Level: Beginner
The trick to an excellent patty melt sandwich is in the details. Anyone can throw a burger together. A classic diner sandwich, the patty melt takes the concept of a burger, marries it with a cheesy, gooey topping and creates one of the best-tasting sandwiches you'll ever have. The key is to be exact in your ingredients, as the wrong fixings can take it from patty melt to something else entirely.
- Sliced onions
- 1/2 pound ground hamburger meat
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon each salt & pepper
- 4 slices rye bread
- 6 slices Swiss cheese
- Mix the hamburger meat with the onion powder, garlic powder, salt and pepper. A well-seasoned patty is the first key to a patty melt.
- Shape the hamburger meat into very thin patties, a quarter-inch thick. Patty melts are sandwiches, not burgers, so you need thin patties.
- Place the skillet used to caramelize the onions on medium heat, with a tablespoon of butter, and add the patties to the pan. Cook the patties all the way through before removing them from the skillet.
- Butter one side of each slice of rye bread. Place a slice butter side-down on the skillet.
- Add two slices of Swiss cheese on top of the bread. Next place a patty on the cheese, then add a good-size pile of onions. Add one more slice of cheese and finish with another slice of bread, butter side-up.
- Grill until the bottom side is golden brown, using a wide spatula to press on the patty melt, making it a thinner sandwich. Think grilled cheese thickness.
- Flip and grill the other side, pressing down again to compress the sandwich. When the other side of the sandwich is golden, take it off the skillet.
- Repeat with the second sandwich and serve.