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Making these old-school patty melts has been my go-to comfort food forever. There's just something wonderful about that mix of tender beef, gooey cheese and those sweet, soft onions all squished between crunchy buttered rye bread. When you take that first bite, you can't help but grin - it's like a warm hug that brings back memories of roadside eateries and family dinners.
Why This Stands Out
The real charm of patty melts comes from how a few basic items transform into something so darn good. The juicy meat gets even tastier when the cheese oozes into it, and those onions - wow! Taking time to cook them slowly till they're caramel-colored is totally worth it. Once everything's packed between those crispy rye slices, you've got yourself a sandwich that hits all the right spots.
Stuff We'll Need
Here's what you'll want to grab for an amazing patty melt:
- A splash of Worcestershire sauce
- A bit of garlic powder
- Salt and pepper
- Soft butter at room temp
- One big yellow onion, cut into thin strips
- Sturdy rye bread, slightly stale works great
- Two slices of Swiss cheese per sandwich
- Quality 80/20 ground beef, around 6 ounces for each patty
Your sandwich will only be as good as the beef and bread you pick.
Crafting Your Tasty Sandwich
First, let's shape those burger patties. I usually split the meat into even chunks, flatten them to about 3/4 inch, and push down in the center a bit so they cook evenly. Don't forget to add salt, pepper, and that garlic powder.
Next comes the magic of those onions. Drop some butter in a hot pan over medium-low, toss in those sliced onions, and let them do their thing for 15-20 minutes. Don't rush this part - they need that time to turn sweet and golden. A little salt helps pull out their flavor.
Cook your burgers in the same pan, put cheese on top toward the end, and cover it up so everything melts together. Meanwhile, spread butter on your rye bread and toast it till it's nice and golden. Then stack it all together - that cheesy burger and those yummy onions between your crunchy bread.
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What Goes Well On The Side
I always think hot patty melts taste best with some crunchy fries or tots on the plate. Throw in a crunchy pickle spear and wash it down with a cold beer or thick milkshake for that true diner feel. Sometimes I'll add a green salad for balance, but in my house, those fries aren't optional.
Tricks I've Learned
After making these sandwiches forever, here's what works best. Always go for fresh ground beef and bakery-made rye. Get your bread toasted first so it won't get mushy. Let your burgers sit a minute before building your sandwich, and please don't rush those onions - they're the star of the show.
Put Your Own Spin On It
I mix things up sometimes using different cheese - my kid can't get enough when I use sharp cheddar. Throwing in some pickled jalapeños adds a nice punch. When my veggie friends come over, I'll swap in grilled portobello mushrooms and they're super tasty. And don't worry about trying gluten-free bread - it turns out pretty good too.
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Frequently Asked Questions
- → Why are two cheeses used?
- Cheddar adds sharpness while provolone melts beautifully. Together, the flavors and texture are just right.
- → What makes it different from a burger?
- It’s served on rye bread instead of a bun, has melted cheese on both sides, and is grilled like a toasty sandwich.
- → Why cook the patties beforehand?
- It ensures the beef is cooked all the way through so you can focus on getting the bread golden and crisp.
- → Do I have to use rye bread?
- Rye is the go-to for its distinct taste, but sourdough or white bread works fine as long as it toasts well.
- → Can the sauce be prepared early?
- You bet! Make it a few days ahead and pop it in the fridge. The flavors will mingle, and assembling will be quicker.