Classic Patty Melt Sandwich (Printable)

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

# What You'll 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

# How To Make It:

01 - In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add the sliced onions and sugar. Cook, stirring frequently, until onions are deeply golden and caramelized, about 20 to 25 minutes. Remove from heat and set aside.
02 - Season ground beef with salt and black pepper. Shape into four thin oval patties roughly the size of the bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties for 2 to 3 minutes per side until browned and just cooked through. Remove from heat.
04 - Arrange 8 slices of bread. Spread a thin layer of softened butter on one side of each slice. If desired, spread Dijon mustard or mayonnaise on the unbuttered side.
05 - On four slices with the unbuttered side up, layer one slice of cheese, a cooked beef patty, a generous spoonful of caramelized onions, and another slice of cheese. Top each with remaining bread slices, buttered side facing out.
06 - Heat a clean skillet or griddle over medium heat. Cook sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden and cheese has melted.
07 - Remove sandwiches from heat, let rest for 1 to 2 minutes, then slice in half and serve while hot.

# Expert Tips:

01 -
  • The caramelized onions turn sweet and jammy, transforming a basic sandwich into something that tastes like it took all day to make.
  • It's grilled like French toast, so the bread gets buttery and crispy while the cheese melts into every corner.
  • You can make four at once, which means feeding friends without being stuck at the stove.
02 -
  • Don't skip the resting time for onions—that slow caramelization is what makes this sandwich sing, so patience really does pay off here.
  • Keep your beef patties thin and season them right before cooking; too much handling or seasoning too early draws out moisture.
  • Make sure your bread is sliced thick enough to hold everything without falling apart, but not so thick that it overwhelms the filling.
03 -
  • Toast your bread lightly before assembling if you like extra crunch—it creates a protective layer that keeps the filling from soaking through.
  • Try a mix of Swiss and American cheese for complexity; American adds creaminess while Swiss brings nuttiness.
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