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There's nothing quite like patty melts for pure comfort eating - they bring together toasty bread, succulent beef patties, stretchy melted cheese, and deliciously sweet onions. We've put our own spin on this diner classic by adding a zesty, smooth special spread that perfectly complements everything else. This dish works great for both quick weeknight meals and lazy weekend cooking sessions, and it'll definitely wow anyone lucky enough to try it.
I've whipped this up so many times and it always gets everyone excited at the table. The special spread really changes everything - it brings this amazing tangy creaminess that makes the whole sandwich way better.
Essential Ingredients Breakdown
- Ground Beef (1 lb): Go for 80/20 beef to keep your patties juicy and flavorful. Too lean and they'll end up dry.
- Rye Bread (8 slices): The nutty flavor and firm texture of rye really enhances the sandwich. Sourdough works in a pinch too.
- Swiss and Cheddar Cheese (4 slices each): Cheddar brings bold flavor while Swiss offers a more subtle, nutty taste. The combo creates amazing meltiness.
- Onion (1 large): When slowly cooked until golden, onions add incredible sweetness that cuts through the rich meat and cheese.
- Butter: This gives your bread that perfect golden crunch when grilled.
- Special Spread Components:
- Mayonnaise (½ cup): Forms the silky foundation.
- Ketchup (2 tbsp): Brings a bit of sweetness with some zip.
- Sweet Pickle Relish (1 tbsp): Adds texture and a hint of sweetness.
- Worcestershire Sauce (1 tsp): Gives that deep savory kick you can't quite place but definitely need.
Detailed Cooking Method
- Mix Your Special Spread:
- Stir together mayonnaise, ketchup, sweet pickle relish, and Worcestershire sauce in a small bowl until well combined. Pop it in the fridge if you're making it ahead - it'll keep up to seven days.
- Transform Your Onions:
- Melt a tablespoon of butter in a big skillet over medium heat. Toss in your thinly sliced onion and cook them slowly for about 15-20 minutes, stirring now and then until they turn soft, golden and sweet. Don't rush this part - it's worth the wait.
- Get Those Patties Ready:
- Split your ground beef into four equal chunks and flatten them into thin patties. Sprinkle plenty of salt and pepper on both sides. Use the same skillet where you cooked the onions and cook the patties over medium-high heat for about 3-4 minutes each side until they're done. Move them to a plate when finished.
- Build Your Melts:
- Butter one side of each bread slice. Place four slices on a heated skillet or griddle with the buttered side facing down. Layer each with Swiss cheese, a cooked patty, plenty of those golden onions, and top with cheddar. Cap with another slice of bread, butter side facing up.
- Toast Until Perfect:
- Let the sandwiches cook for 2-3 minutes on each side until the bread turns golden brown and all that cheese gets wonderfully melty. Gently press down with your spatula to help everything heat evenly.
- Ready to Eat:
- Give the sandwiches a minute to cool slightly before cutting them in half. Serve them while they're warm with some special spread on the side or drizzled right on top.
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That special spread is honestly what I look forward to most in this dish. It's got this amazing tang and creaminess that makes every bite pop with flavor. My kids love it so much I always mix up extra for them to dip their fries or veggies in.
What To Serve Alongside
These melts go perfectly with some crunchy fries, baked sweet potato wedges, or a light green salad to balance out the meal. Adding a pickle spear brings a nice crisp contrast. If you want something more filling, try pairing with a cup of hot tomato soup or a scoop of homemade coleslaw.
Different Ways To Make It
- Healthier Version: Swap in ground turkey or chicken if you want something not as heavy as beef.
- Switch Up The Cheese: Try using pepper jack, provolone, or whatever melty cheese you love best.
- Meat-Free Option: Use your favorite veggie burgers instead of beef for a tasty vegetarian alternative.
- More Sauce Please: Make twice as much special spread - you'll definitely want extra for dipping.
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This sandwich never goes out of style for good reason. The way all these flavors work together just can't be beaten, and that special spread really makes everything shine. Whether you're cooking for yourself after a long day or feeding a hungry bunch, these patty melts always hit the spot.
Frequently Asked Questions
- → What kind of bread should I use?
- Rye bread is the go-to, but sourdough works well and crisps up nicely on the grill.
- → How do I caramelize onions the right way?
- Keep the heat at medium and stir gently every few minutes for 15-20 minutes. Patience pays off here!
- → Can I prep the sauce beforehand?
- Definitely. It keeps well in a sealed container in the fridge for up to three days.
- → How’s a patty melt different than a burger?
- They're grilled on bread, not buns, with melted cheese and caramelized onions as must-have toppings.
- → How thin should the patties be shaped?
- Spread them wide and fairly thin since they'll shrink a bit when cooking. Aim for slightly bigger than your bread slices.