These Classic Patty Melts are full of sautéed onions, a hamburger patty, swiss cheese, and Thousand Island dressing on grilled rye bread.
Patty Melt Sandwich
This is classic food at it’s best. I might get some grief for saying this, but I’m just going to say it – I think this recipe is BETTER than a regular ol’ hamburger. I’ll take a Patty melt over any burger any day of the week!
Serve this sandwich up with some fries and a dill pickle and you’ve got yourself an easy meal that’s a little different than your typical burger!
Patty Melts recipe
- butter
- large onion
- ground beef
- Salt and pepper
- Swiss cheese
- Thousand Island Dressing
- Rye Bread
How to make Patty Melts
Time needed: 55 minutes
How to make Patty Melts
- Cook onions.
Melt butter in a skillet over medium heat. Add the sliced onions. Give them a good stir to coat in the butter. Allow to cook for 10 minutes without stirring. With a spatula, flip the onions over so the bottoms is now on top. Allow to cook for an additional 10 minutes without stirring. Lower the heat to medium-low and stir the onions. Allow to cook an additional 10-15 minutes or until the onions are caramelized. Remove from the heat and set aside.
- Shape meat into patties and brown patties.
Preheat a pan to high heat. In a medium bowl, combine the ground beef with the salt and pepper. Handle gently, mixing the seasoning into the meat. Divide and shape the meat into 4 patties. Place burgers in the pan and cook until the bottom is browned and easily releases from the pan. Carefully flip the patties and continue to cook to desired doneness. Transfer to a plate to rest.
- Assemble the sandwich.
Lay the bread out on wax paper. Butter one side of each slice of bread. Flip 4 slices of bread over and top with desired amount of Thousand Island salad dressing. Add a patty to the top of the dressing. Divide the onions between the 4 sandwiches. Top each sandwich with a slice of cheese and the remaining bread slices, butter side up.
- Brown each side of the sandwich.
Place sandwiches in a preheated non-stick pan or griddle. Cook until the bottom slice of bread is browned. Carefully flip the sandwich over and gently press down, cooking until the other side until is browned. Remove the sandwich to a serving plate and slice it in half. Serve with additional Thousand Island if desired.
Recipe Notes
- If you’re not a fan of rye bread, substitute sourdough bread in its place!
- For the best results, shape the patty to the same size and shape as the bread.
- In my opinion, this sandwich is best served with a side of coleslaw, fries, or potato chips – and a dill pickle on the side is a must! 😊
Patty Melts: FAQs
In my opinion, this sandwich is best served with a side of coleslaw, potato salad, macaroni salad, fries, or potato chips – and a dill pickle on the side is a must! 😊
I think this tastes better fresh. However, the patties can be made ahead and kept chilled.
Cooled patty melts can be wrapped and placed in plastic wrap and stored in the refrigerator for 2-3 days. Additionally, you can wrap the sandwiches in aluminum foil and place them in zip-top bags and freeze them for up to 1 month.
Wrap the sandwich in aluminum foil. Then, reheat in a 375°F oven on a cooling rack placed in a rimmed baking sheet for 15 – 20 minutes. For the last 5 minutes or so of the reheating time, remove the aluminum foil so the bread can crisp up a bit. Additionally, you can microwave the sandwich, but it won’t be as crispy.
Sourdough bread would be the next best option!
These Classic Patty Melts are a family favorite! If you tried this recipe, let me know your thoughts down in the comments! On a side note, if you have any questions, leave those in the comments as well – I’ll try my best to answer you!
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Classic Patty Melts
Equipment
Ingredients
- 1 tablespoon butter
- 1 large onion sliced
- 1 pound ground beef
- Salt and pepper to taste
- 4 slices Swiss cheese
- Thousand Island Dressing optional
- 8 slices Rye Bread
- Butter for bread
Instructions
- Melt butter in a skillet over medium heat. Add the sliced onions. Give them a good stir to coat in the butter. Allow the onions to cook for 10 minutes without stirring. With a spatula, flip the onions over so the bottoms is now on top. Allow to cook for an additional 10 minutes without stirring. Lower the heat to medium-low and stir the onions. Allow to cook an additional 10-15 minutes or until the onions are caramelized. Remove from the heat and set aside.
- Preheat a pan to high heat. In a medium bowl, combine the ground beef with the salt and pepper. Handle gently, mixing the seasoning into the meat. Divide and shape the meat into 4 patties. Place burgers in the pan and cook until the bottom is browned and easily releases from the pan. Carefully flip the patties and continue to cook to desired doneness. Transfer to a plate to rest.
- Lay the bread out on wax paper. Butter one side of each slice of bread. Flip 4 slices of bread over and top with the desired amount of Thousand Island salad dressing. Add a patty to the top of the dressing. Divide the onions between the 4 sandwiches. Top each sandwich with a slice of cheese and the remaining bread slices, butter side up.
- Place sandwiches in a preheated non-stick pan or griddle. Cook until the bottom slice of bread is browned. Carefully flip the sandwich over and gently press down, cooking until the other side until is browned. Remove the sandwich to a serving plate and slice it in half. Serve with additional Thousand Island if desired.
Notes
- If you’re not a fan of rye bread, substitute sourdough bread in its place!
- For the best results, shape the patty to the same size and shape as the bread.
- In my opinion, this sandwich is best served with a side of coleslaw, fries, or potato chips – and a dill pickle on the side is a must! 😊
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on February 13, 2013. Updated on October 7, 2020.
I can't get this to pin {tried both ways 🙁 Let me know if it is on my side, I just pinned other stuff, which had gone through :/ } Looks like our type of food ! Now I am hungry again – forgot not to read your posts this early !
Love a good patty melt! I have nominated you for the Liebster Award. Stop by my blog to check it out. Also, thanks for referring my blog to be nominated.
Oh my, this sounds so good. I have not eaten a lot of patty melts, but I've got to give this a try!
I'm suddenly extremely hungry, Jamie! 😉 Thanks for sharing! Looks delicious!!
Have a wonderful Valentine's Day 🙂
Brenda
ChattingOverChocolate.blogspot.com
Jamie – fantastic that your link was Number 1 today! Your pattie melt looks mouth watering. I can see I'll be making burgers before the day is out. Cheers
Jamie – Patty melts are one of my FAVES. This is SOOO "Steak & Shake" worthy. Love it. 🙂 xo, Claire
Love this! I'd like to invite you to link up to Saturday Spotlight @ Angels Homestead.
http://angelshomestead.com/saturday-spotlight-4/
Hope to see you there 🙂
April
I'm pinning this and making it the next time someone in the family wants a burger. I agree it sound much more interesting than a plain old burger.
Hi Jamie,
What a great Patty Melt, an all time classic! Hope you are having a great Valentine weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
My favorite! I definitely think it is better than a hamburger. Hope your having a great weekend Jamie!
~Kim
Thanks for sharing at Show Me Your Plaid Monday's!
Oh WOW!!! That looks delicious!
Thanks so much for partying at The DIY Dreamer.. From Dream To Reality! Can't wait to see what you link up tomorrow evening!!
My goodness this looks delicious. I have a weekly link-up that just went live a bit ago and would love for you to come and share this there!
http://countrifiedhicks.blogspot.com/2013/02/mondays-with-countrified-hicks-3.html
Yum, love patty melts, will definitely be trying these! I am a new follower!
Christi
http://www.the-not-so-perfect-momblog.blogspot.com
Thanks for sharing this on Manic Monday 🙂 If you would like to be in the running for a feature next week could you please add a link back to the party in your post?
So…I'm just going to hang my head. Are you ready for this? I have never, ever had a patty melt! I know. How could I have gone through life this long without one?
I will try to do better 😉
Thanks for sharing!
Thanks so much for sharing. I'd love to have you come link this up to our Teach Me Tuesday Linky – it's brand new and in need of creative contributions! http://www.somedayilllearn.com/2013/02/18/teach-me-tuesday-5/
Thank you for dropping this by the Favorite Things Party!
~Red, White and Blueberries
Look so delicious! I love Patty Melts!
~Emily
http://tossedsaladlife.com
Oh my, Jamie!! I love patty melts. Thanks for linking up to Tasty Thursdays. Can't wait to see what you brought to the party this week.
Thanks, Nichi
Just had one of these while on vacation! It is my favorite type of "burger" Thanks for linking up to the In and Out of the Kitchen party!
See you next week! Cynthia http://FeedingBig.com
I have never tried a patty melt! After seeing yours, I really want one now! Thanks for sharing at The Gunny Sack!
Congrats!! Your Patty Melts are featured in this weeks Manic Monday party. http://bobbiskozykitchen.blogspot.com/2013/03/manic-monday-party-28.html
l LOVE your patty Melts. Thanks for your post.I will review it again.Recipes.
Hi Jamie,
I pinned this one too! This is David's favorite sandwich and I've never made one. He'll be happy.
Wanda Ann @ Memories by the Mile
I alogize, this isn’t an attack and the recipe is of course excellent, but this is not a classic patty melt. This is closer to a “Frisco Melt”, just sayin’.