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Classic Patty Melt

Classic patty melt with thin oval beef patties, deeply caramelized onions, and Swiss cheese that melts and oozes at every bite. Rye or marble rye bread gets golden and crisp after a quick skillet grill with gentle pressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 875
Ingredients Equipment Method Notes

Ingredients
  

Classic Patty Melt
  • 1.5 lb ground beef 80/20 recommended for juiciness
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 2 onions large, thinly sliced
  • 3 tbsp butter divided
  • 1 tbsp olive oil
  • 1 tsp Worcestershire sauce
  • 8 rye bread slices of rye or marble rye
  • 8 Swiss cheese slices of Swiss (or American)
  • 0.25 Thousand Island dressing optional

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt 1.5 tablespoons butter with olive oil in a skillet over medium-low heat, then add onions with a pinch of salt and stir often. Cook for 20–25 minutes until deeply caramelized, then set aside.
Form and cook the beef patties
  1. Season the ground beef with salt, black pepper, and Worcestershire sauce, then form into 4 thin oval patties sized to match the bread. Keep patties even to ensure quick, uniform cooking.
  2. Cook the patties in the same skillet over medium-high heat for 3–4 minutes per side until cooked through, then set aside.
Assemble and grill the sandwiches
  1. Butter one side of each bread slice. This helps the rye toast into a golden crust.
  2. Build each sandwich with the unbuttered side down, then layer Swiss cheese, patty, caramelized onions, and more cheese, finishing with unbuttered bread on top. If using, add Thousand Island dressing to the inside layers before closing.
  3. Grill sandwiches on medium heat for 2–3 minutes per side, pressing gently, until the bread is golden and the cheese is fully melted. Flip once for even browning and gooey melt.

Notes

For best results, keep the patties thin so the center heats through before the bread over-toasts. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium heat until warmed and the cheese loosens. Freezing isn’t ideal for this sandwich because rye bread and melted cheese can change texture. For a lighter option, use 90/10 ground beef and swap half the butter for an oil-based spread.