Classic Patty Melt Sandwiches
User Reviews
5
Classic Patty Melt Sandwiches
Description
Making Classic Patty Melt Sandwiches starts with dividing ground beef chuck into patties shaped with a central indentation, which helps cooking evenly. These patties are seasoned generously with salt, pepper, granulated garlic, and onion. Cooking on a griddle over medium-high heat gives a browned sear on one side before flipping to finish cooking. While the patties cook, rye bread slices are spread with garlic aioli (if using) on one side and butter on the other. The aioli side gets layered with slices of cheddar cheese, Swiss or provolone cheese, and caramelized onions. The assembled sandwiches are then pressed and toasted using a panini press or skillet and cast iron weight to melt the cheese and crisp the bread evenly. This produces hearty sandwiches with a combination of tender beef, sharp and creamy melted cheeses, and sweet, caramelized onions inside a crunchy rye crust.
The sandwiches are best served immediately while the cheese is melty and the flavors are warm and fresh. The use of rye bread with seeds adds texture and a slight tang that complements the savory filling. The optional garlic aioli adds richness and depth but can be omitted for a simpler version.
Ingredients
- 1 lb ground beef chuck 80/20 lean to fat ratio
- kosher salt
- black pepper freshly cracked
- granulated garlic
- granulated onion
- 1 cup onion caramelized
- 4 lices cheddar cheese
- 4 lices swiss cheese or provolone cheese
- 3-4 tbsp garlic aioli optional, or favorite spread
- 8 lices rye bread seeded
- 2 tsp butter softened
Instructions
- Divide beef into four equal sized patties, creating a well in the center with your thumb. Season both sides of each patty with salt, pepper, granulated garlic and onion.
- Heat a griddle or grill pan to medium high heat. Sear the patties for 5-6 minutes on one side. Flip and cook for another 3 minutes, or until done to your preference. Take patties out to rest on a plate.
- While patties are cooking, smear your aioli onto the slices of rye, and smear butter on the other side of the bread. Top the aioli-side of with cheese slices and caramelized onions.
- Using your panini press (or wipe off your griddle/grill pan with a paper towel and using a cast iron skillet on top of the sandwich to press) on a medium-high heat, toast the bread butter-side out, for 2-3 minutes. If using the skillet-method, flip the sandwich with a spatula and press with the cast iron for another 1-2 minutes, or until cheese is melted and bread is browned and toasted.
- Slice in half and serve immediately.
Notes
- Use caramelized onions for their sweet flavor; a recipe link may help to prepare them ahead.
- Season the ground beef patties well for best flavor in the finished sandwich.
- Press and toast the sandwich on medium-high heat to melt cheese fully and brown the bread evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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