Patty Melt Recipe

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

Onion: Adds sweetness and depth of flavor when caramelized.

Rye bread: The traditional bread choice for a patty melt, offering a unique flavor and texture.

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

Butter: Used to toast the bread to a golden brown and add richness.

When caramelizing onions, be patient and avoid rushing the process. Cook them over medium heat, stirring occasionally to ensure even browning. This slow cooking allows the natural sugars in the onions to break down and develop a rich, sweet flavor. If the onions start to stick, add a splash of water to deglaze the pan and prevent burning.

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

• ground beef - Substitute with black bean patties: For a vegetarian option, black bean patties offer a hearty texture and can be seasoned to mimic the savory flavor of beef.

• sliced onion - Substitute with caramelized shallots: Caramelized shallots provide a sweeter and more delicate flavor, which can enhance the overall taste of the patty melt.

• sliced onion - Substitute with bell peppers: Sautéed bell peppers add a different flavor profile and a bit of crunch, offering a unique twist to the traditional patty melt.

• rye bread - Substitute with sourdough bread: Sourdough bread has a tangy flavor and a sturdy texture that holds up well to the ingredients of a patty melt.

• rye bread - Substitute with whole wheat bread: Whole wheat bread provides a healthier option with a nutty flavor that complements the other ingredients.

• swiss cheese - Substitute with cheddar cheese: Cheddar cheese melts well and offers a sharper flavor that can enhance the taste of the patty melt.

• swiss cheese - Substitute with provolone cheese: Provolone cheese has a mild, creamy flavor and melts beautifully, making it a great alternative to Swiss cheese.

• softened butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to toast the bread, adding a different but pleasant flavor.

• softened butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor, making it an excellent substitute for butter in cooking.

• 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 them from sticking together.
• Place the wrapped patty melts in an airtight container or zip-top freezer bag. Label with the date to keep track of storage time.
• 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 the cheese is melted and the bread is crispy.
• To reheat from the freezer, it's best to thaw the patty melts in the refrigerator overnight. Then follow the same reheating instructions as from the refrigerator.
• For a quicker reheating method, you can use a microwave. Place the patty melt on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking periodically to ensure even heating. Note that the bread may not be as crispy as when reheated in the oven.
• If you prefer a crispier bread, you can reheat the patty melt in a skillet over medium heat. Cover the skillet with a lid to help melt the cheese, flipping occasionally until heated through and the bread is golden brown.

• 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 10-15 minutes, or until the cheese is melted and the bread is crispy.

• For a quicker method, use a skillet. Heat the skillet 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 on each side, until the cheese is melted and the bread is golden brown.

• If you prefer using a microwave, place the patty melt on a microwave-safe plate. Cover it with a damp paper towel to prevent the bread from drying out. Microwave on medium power for about 1-2 minutes, checking halfway through to ensure even heating.

• For an air fryer, preheat it to 350°F (175°C). Place the patty melt in the air fryer basket and cook for 3-5 minutes, or until the cheese is melted and the bread is crispy.

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

• Spatula: Useful for flipping the patties and the assembled patty melts.

• Knife: Essential for slicing the onion.

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

• Measuring spoons: Handy for measuring out the butter.

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

• Plate: For holding the caramelized onions and cooked patties temporarily.

• Butter knife: Used for spreading the softened butter on the bread slices.

• Tongs: Can be used to handle the hot patties and bread slices.

• Cheese slicer: Optional, but useful if you need to slice the swiss cheese.

Pre-caramelize onions: Caramelize a large batch of onions ahead of time and store them in the fridge. This saves you cooking time when making the patty melt.

Pre-form patties: Shape the ground beef into patties and season them in advance. Store them in the fridge, ready to cook.

Use a griddle: Cook multiple sandwiches at once on a large griddle instead of a small skillet to save time.

Pre-butter bread: Butter the rye bread slices ahead of time and keep them ready to assemble.

Melt cheese faster: Cover the skillet with a lid for a minute to help the cheese melt quicker.