Description
This Patty Melt is a burger and grilled sandwich hybrid. Juicy ground beef meets crispy, buttery rye bread with melty Swiss cheese for a quick, comforting weeknight meal.
Ingredients
1 lb Ground beef (80/20)
8 slices Rye bread (seeded)
8 slices Swiss cheese
1 large Yellow onion, thinly sliced
4 tbsp Butter, softened
1 tbsp Worcestershire sauce
To taste Salt and black pepper
Instructions
- Mix ground beef with Worcestershire sauce, salt, and pepper. Form four thin patties, slightly larger than your bread
- Cook patties in a hot skillet over medium-high heat for 3 minutes per side. Set aside
- In the same pan, sauté sliced onions until golden and soft. Remove onions
- Butter one side of each bread slice. Place bread, buttered side down, on a clean surface
- Layer each sandwich: bread, Swiss cheese, patty, onions, more Swiss cheese, then second bread slice (buttered side up)
- Cook each patty melt in the skillet over medium heat for 3-4 minutes per side, until bread is golden and cheese melts
- Cut diagonally and serve immediately
Notes
Use 80/20 ground beef for juicy patties. Do not press patties while cooking.
Butter the bread evenly for a crisp crust. Cook on medium heat to avoid burning.
Cover skillet with a lid for a minute to ensure cheese melts.
Rest cooked patty melt for one minute before cutting to keep fillings intact.
Store leftovers in airtight container in fridge for up to 3 days. Reheat in skillet over medium-low heat.
Serving suggestions: crispy fries, side salad, tomato soup, dill pickles, coleslaw, or sweet potato wedges.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: chicken, dinner