Classic Patty Melt Sandwich (Printable)

Juicy beef patty with caramelized onions and melted cheese grilled between buttery bread slices.

# What You Need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

07 - 8 slices rye bread or sourdough
08 - 8 slices Swiss cheese or American cheese
09 - 4 tbsp unsalted butter, softened

→ Optional

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# Directions:

01 - Melt 2 tbsp butter in a large skillet over medium-low heat. Add sliced onions and sugar, stirring frequently until onions turn deep golden and caramelized, about 20 to 25 minutes.
02 - Season ground beef with salt and pepper. Form into 4 thin oval patties matching the size of the bread slices.
03 - In a separate skillet or grill pan over medium-high heat, sear patties for 2 to 3 minutes per side until browned and cooked through. Remove from heat.
04 - Spread a thin layer of softened butter on one side of each bread slice. Optionally spread Dijon mustard or mayonnaise on the unbuttered side. On 4 slices (unbuttered side up), layer one slice of cheese, a cooked beef patty, a generous spoonful of caramelized onions, and another slice of cheese. Top with remaining bread slices, buttered side facing out.
05 - Heat a clean skillet or griddle over medium heat. Cook assembled sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden and cheese has melted.
06 - Remove sandwiches from heat, allow to rest 1 to 2 minutes, then slice in half and serve immediately.

# Expert Advice:

01 -
  • The bread gets crispy and buttery while the cheese melts into every crevice, creating this perfect contrast of textures that feels indulgent but comes together in under an hour.
  • Those caramelized onions are naturally sweet and rich, so you don't need fancy ingredients or complicated techniques to taste like you've been cooking all day.
  • It's the kind of sandwich that makes people stop mid-bite and ask what you did differently, and the answer is surprisingly simple.
02 -
  • Don't skip the caramelizing step or rush it by turning the heat up—low and slow is the only way onions release their sugars and turn into something magical.
  • The bread-to-butter ratio feels excessive until the moment the first sandwich hits the griddle and you realize you can't have too much of a good thing.
03 -
  • Press the sandwich gently as it cooks, but not aggressively—you want the cheese melted and the bread golden, not the filling squeezed out.
  • A griddle works better than a skillet because the flat surface ensures even contact between bread and heat, but use what you have.
Go Back