Description
Delicious Patty Melts with Secret Sauce combine juicy seasoned ground beef patties, caramelized onions, melted Swiss and cheddar cheeses, and a tangy homemade secret sauce, all sandwiched between buttery toasted rye bread. This classic diner-style sandwich is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 large onion, thinly sliced
- 8 slices rye bread
- 4 slices Swiss cheese
- 4 slices cheddar cheese
- 4 tbsp butter, for grilling
- Salt and black pepper, to taste
Secret Sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp Worcestershire sauce
Instructions
- Prepare the secret sauce: In a small bowl, thoroughly mix mayonnaise, ketchup, sweet pickle relish, and Worcestershire sauce until well combined. Set aside to let flavors meld.
- Caramelize the onions: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 15 to 20 minutes until they are golden brown and caramelized. Remove from skillet and set aside.
- Form and season patties: Divide the ground beef into four thin patties, slightly larger than the bread slices, as they will shrink while cooking. Season both sides with salt and black pepper to taste.
- Cook the beef patties: Using the same skillet, cook the patties over medium-high heat for 3 to 4 minutes per side until fully cooked through. Remove from skillet and set aside.
- Prepare the bread for grilling: Butter one side of each slice of rye bread evenly. Place four slices on a clean skillet or griddle with the buttered side down over medium heat.
- Assemble the sandwiches: On each bread slice, layer one slice of Swiss cheese, one cooked beef patty, a generous portion of caramelized onions, and one slice of cheddar cheese. Top each with another slice of rye bread, buttered side up.
- Grill the assembled sandwiches: Cook each sandwich for 2 to 3 minutes per side on medium heat until the rye bread is golden brown and crispy and the cheeses have melted perfectly.
- Rest and serve: Remove the sandwiches from the skillet and let them rest for 1 minute. Slice each sandwich in half and serve warm with the secret sauce either on the side or drizzled on top for extra flavor.
Notes
- For best caramelization, cook onions slowly to bring out their natural sweetness.
- You can substitute rye bread with sourdough if preferred.
- Use freshly ground black pepper and kosher salt for optimal taste.
- Butter the bread generously to achieve a crisp and golden crust.
- Secret sauce can be stored in the refrigerator for up to 3 days.
- Ensure patties are thin to fit nicely inside the sandwich and cook evenly.
