Juicy Patty Melts with Swiss Cheese & Caramelized Onions
This classic Patty Melt recipe is one of our all-time favorite diner staples! Tender, juicy beef burgers are topped with sweet caramelized onions, then sandwiched between melted Swiss cheese on toasted rye bread. Serve with potato chips and pickle spears for a seriously delicious and satisfying lunch or dinner.
Servings: 2 Sandwiches
Calories: 843kcal
Equipment
Ingredients
- 1 large sweet onion peeled, halved, and thinly sliced into half moons
- 4 Tbsp unsalted butter divided
- 8 oz ground beef 90/10
- Kosher salt
- Freshly ground black pepper
- 1 tsp yellow mustard
- 4 slices Rye bread
- 4 slices Swiss cheese or split and use 2 pieces of Swiss cheese and 2 pieces of American
- potato chips and pickle spears for serving
Instructions
- Caramelize the onions. Heat a large cast iron skillet over medium heat, then add 2 Tbsp unsalted butter. Once melted, add the onions and cook, stirring occasionally every few minutes, until the natural sugars release and the onions take on a deep, golden brown color, about 35-40 minutes total. Season with 1 tsp Kosher salt, stir well, then cook for an additional 5-10 minutes. The onions should be nutty, caramelized on all sides, and almost breaking apart in the pan. Remove the caramelized onions from the skillet. This can be done up to 3 days in advance.
- Season the burger patties. Divide the ground beef into 4 equal portions, then shape them to roughly match the bread slices. Each should weigh ~4 ounces. Season the top of each patty generously with Kosher salt and freshly ground black pepper. If using mustard, spread about ½ teaspoon on top of each patty. Heat the same cast iron skillet to medium-high. Do not wipe out the skillet.
- Cook the burgers. Place the burger patties in the skillet seasoned side down, then use a spatula or a weight to press down firmly. Immediately season the top of each with additional Kosher salt and black pepper to taste. Cook for about 2-3 minutes on the first side, then flip and cook an additional 2 minutes more. Transfer to a plate or wire rack.
- Toast the bread. You can wipe out the skillet or not. Heat 1 of the remaining tablespoons of butter in the skillet over medium heat, then add 2 slices of rye bread. Begin assembling the sandwiches
- Assemble the patty melts. Place 1 slice of Swiss cheese on each piece of bread, then add 1 burger patty and a few tablespoons of caramelized onions on top. Finish with a second slice of Swiss cheese (or American cheese), then place the remaining bread slices on top. If you have a sandwich weight, press down firmly on each sandwich. Alternatively, you can press down with a spatula. Spread the last remaining 1 Tbsp of butter on the top of each slice of bread, then very carefully flip each sandwich over. Cook for 2-3 minutes, or until the cheese has fully melted and the bread is toasted.
- Slice, then serve. Transfer each patty melt to a cutting board, then slice on the diagonal. Serve immediately with chips and pickle spears!
Notes
- Note: Nutrition facts exclude toppings, chips, and pickles.
- Bread: Rye is traditional, but pumpernickel or white work.
- Tips: Recipe doubles easily; cook only 2 sandwiches at a time to avoid overcrowding.
- Make ahead & storage: Best enjoyed fresh. Sandwiches can be assembled 1 day ahead and cooked just before serving. Refrigerate leftovers up to 2 days.
- Freezing: Not recommended—the texture suffers.
Nutrition
Calories: 843kcal | Carbohydrates: 44g | Protein: 36g | Fat: 58g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1731mg | Potassium: 648mg | Fiber: 5g | Sugar: 11g | Vitamin A: 991IU | Vitamin C: 8mg | Calcium: 413mg | Iron: 5mg
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