Patty Melt Recipe

Ground beef: The main protein component, providing a juicy and flavorful base for the patty melt.

Onion: Adds sweetness and depth of flavor when caramelized, complementing the savory beef.

Rye bread: A hearty and slightly tangy bread that holds up well to the fillings and adds a unique flavor.

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

Butter: Used to toast the bread to a golden brown, adding richness and a crispy texture.

Salt: Enhances the natural flavors of the beef and onions.

Pepper: Adds a touch of heat and depth to the beef patties.

When caramelizing onions, be patient and avoid rushing the process. Cooking them slowly over medium heat allows their natural sugars to break down and develop a rich, sweet flavor. Stir occasionally to ensure even cooking and prevent burning. If the onions start to stick, you can add a splash of water to deglaze the pan and help them cook evenly. This technique will enhance the overall flavor of your patty melt.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor profile when seasoned well.

• ground beef - Substitute with ground chicken: Ground chicken is another lean alternative that can be used to reduce fat content while maintaining a similar consistency.

• large onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a different but pleasant taste to the patty melt.

• large onion - Substitute with leeks: Leeks provide a subtle onion flavor and can add a unique twist to the dish.

• rye bread - Substitute with sourdough bread: Sourdough bread has a tangy flavor and a chewy texture that can complement the patty melt well.

• rye bread - Substitute with whole wheat bread: Whole wheat bread is a healthier option that adds a nutty flavor and more fiber to the meal.

• swiss cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild, creamy flavor that works well in a patty melt.

• swiss cheese - Substitute with cheddar cheese: Cheddar cheese offers a sharper taste and melts nicely, providing a different but delicious flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat option that can be used to cook the onions and toast the bread.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, giving the patty melt an extra kick.

• Allow the patty melts to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each patty melt individually in aluminum foil or plastic wrap. This helps maintain freshness and prevents the sandwiches from sticking together.
• Place the wrapped patty melts in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you know how long the patty melts have been stored.
• Store in the refrigerator for up to 3 days. For longer storage, place 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 heat for about 10-15 minutes, or until warmed through.
• To reheat from the freezer, preheat your oven to 350°F (175°C). Place the frozen patty melts on a baking sheet and cover with aluminum foil. Heat for about 20-25 minutes, removing the foil for the last 5 minutes to crisp up the bread.
• Alternatively, you can reheat in a skillet over medium heat. Cook each side for about 3-4 minutes, or until the bread is golden brown and the cheese is melted.
• Avoid using the microwave for reheating, as it can make the bread chewy and the patty melts less enjoyable.

• Preheat your oven to 350°F (175°C). 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.

• For a quicker method, use a skillet. Heat it over medium heat and add a small amount of butter. Place the patty melt in the skillet and cover with a lid. Cook for about 3-4 minutes per side, or until the cheese is melted and the bread is golden brown.

• If you have an air fryer, preheat it to 350°F (175°C). Place the patty melt in the basket and cook for 5-7 minutes, checking halfway through to ensure even heating.

• For microwave reheating, place the patty melt on a microwave-safe plate. Cover with a damp paper towel to keep the bread from drying out. Heat on medium power for 1-2 minutes, or until the cheese is melted and the patty melt is heated through. Note that this method may result in a less crispy bread.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the patty melt on the rack and heat for about 10-12 minutes, or until the cheese is melted and the bread is crispy.

• Skillet: A flat-bottomed pan used for cooking the onions and beef patties.

• Spatula: Useful for flipping the beef patties and sandwiches.

• Knife: Essential for slicing the large onion thinly.

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

• Measuring spoons: Helps measure the butter accurately.

• Mixing bowl: Handy for forming and seasoning the ground beef patties.

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

• Butter knife: Useful for spreading butter on the rye bread slices.

• Tongs: Can be used to handle the hot sandwiches while cooking.

• Cheese slicer: Optional, but can be used to slice the Swiss cheese if not pre-sliced.

Pre-caramelize onions: Caramelize a large batch of onions ahead of time and store them in the fridge. This saves you from doing it each time you make the patty melts.

Form patties in advance: Shape the ground beef into patties and season them ahead of time. Store them in the fridge until you're ready to cook.

Pre-butter bread: Butter the rye bread slices in advance and keep them in an airtight container. This makes assembly quicker.

Use a large skillet: Cook multiple patties and sandwiches at once to save time on cooking in batches.