Cheesy Patty Melt

Toasty, rich bread wraps around a succulent beef patty and oozy cheese in this beloved roadside staple that sits right between a hamburger and melted cheese sandwich. Every mouthful brings the ideal mix of meaty flavors, stretchy cheese, and crunchy toast, making a hearty meal that hits the spot without needing hamburger rolls or outdoor cooking equipment.

I first tasted patty melts during a long-distance driving adventure some time back, and got hooked on finding that sweet spot between the crispy outside and juicy middle. This version came after loads of testing and has turned into our household's favorite comfort food for hectic evenings when we want something filling but don't feel like barbecuing.

Key Components

• Ground Beef: Go for 80/20 beef for just the right amount of fat and juiciness.
• Bread: Hearty rye slices offer the best sturdy foundation plus a hint of caraway taste.
• Cheese: Mix sharp cheddar with provolone for the ultimate melt and flavor combo.
• Special Sauce: Our mix of mayonnaise, ketchup, sweet pickle relish, and bacon pieces creates an addictive tangy-sweet finish.
• Butter: Only genuine butter can give you that signature golden exterior that makes this sandwich so good.

Building Outstanding Patty Melts

Meat Handling:

Start by adding plenty of salt, pepper, and onion powder to your ground beef, mixing softly to spread flavors without toughening the meat. Shape into flat patties a bit wider than your bread, since they'll get smaller while cooking.

Cooking Method:

Sear patties in a hot pan until they form a rich brown crust, then lower the heat to cook them through. This dual approach ensures tasty exteriors while keeping the insides juicy.

Mixing Sauce:

Blend mayo with ketchup until smooth, then stir in bacon bits and sweet pickle relish. This combo creates layered flavors that complement the meat and cheese without being too powerful.

Putting It Together:

Put cheese right against the bread on top and bottom, with the patty in between. This setup lets cheese melt into both bread and meat, creating the perfect bond holding everything in place.

Perfect Toasting:

Cook your assembled sandwich over medium-low heat, pressing down lightly for even contact. Take your time - let each side develop that golden crust before turning, creating that signature crunch that defines an awesome patty melt.

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My grandma's trick for the ultimate patty melt was spreading a thin coat of mustard right onto the bread before toasting. She swore it stopped the bread from getting soggy while adding a nice zip. Traditional folks might disagree, but I've never wanted to challenge her method—my taste buds are fully convinced.

Ideal Side Dishes

Enjoy these decadent sandwiches with crunchy dill pickle spears to balance the richness. For that authentic diner feeling, add some skinny, extra-crispy fries or a basic vinegar-dressed coleslaw that cuts through the sandwich's heaviness.

Tasty Alternatives

Switch things up by using sourdough and adding slow-cooked onions for a sweet-savory combo. Make a morning version with a thinner patty, fried egg, and maple-glazed bacon. For southwestern flair, mix in green chilies and use pepper jack cheese.

Keeping It Fresh

Though patty melts taste best straight from the pan, you can get the patties and sauce ready ahead of time. Keep cooked patties in your fridge up to two days, then put together and toast your sandwiches when you're ready to eat.

Through many years of making patty melts, I've found this simple sandwich wins over everyone, from burger lovers to grilled cheese fans alike. There's something special about how the butter-crisped bread, juicy meat, and melted cheese work together, creating a meal that's better than you'd expect from such basic ingredients.

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Frequently Asked Questions

→ How's a patty melt different from a burger?

It’s served on rye bread instead of a bun, with gooey cheese (often cheddar or Swiss), and grilled like a buttery toasted sandwich.

→ Can I add onions?

Sure! Caramelized onions are a favorite addition in patty melts. Cook them low and slow for 15-20 minutes until sweet and golden.

→ Which cheese works best?

Swiss is traditional, but cheddar and provolone bring gooey texture and rich flavor. American cheese is another great option.

→ Can leaner meat be used?

Yes! Swap in turkey or chicken, but add a drizzle of oil since leaner meats can be drier or stick more while cooking.

→ What sides go with it?

Crispy fries, onion rings, salty chips, dill pickles, or even a light salad are great matches for this classic dish.