Description
A classic Patty Melt recipe featuring juicy ground chuck patties, caramelized onions, melted Provolone and Emmental cheeses, all sandwiched between toasted rye bread with a touch of mayonnaise. This hearty sandwich is cooked on the stovetop for a deliciously crispy, cheesy, and savory meal perfect for lunch or dinner.
Ingredients
For the Patties
- ½ pound ground chuck
- Salt and freshly ground black pepper (to taste)
- 1½ tablespoons cooking oil
For the Onions
- 1 large onion, peeled and thinly sliced into half-moons
- 1 tablespoon butter
- Salt and freshly ground black pepper (to taste)
- 2-3 tablespoons water (or as needed)
- Meat juices from cooked patties
For the Sandwich Assembly
- 4 slices rye bread (or preferred bread type)
- 2 tablespoons mayonnaise
- 4 slices Provolone cheese
- 2 slices Emmental cheese
Instructions
- Make the patties. Season the ground beef with salt and freshly ground black pepper. Shape the meat into two patties, closely mimicking the size and shape of your bread slices for even sandwich assembly.
- Cook the patties. Heat the cooking oil in a skillet over medium-high heat. Add the patties and cook for 3 to 4 minutes on each side or until they are cooked through. Remove the patties from the skillet and set them aside on a plate, covering them to retain warmth and collect any meat juices.
- Prepare the onions and butter. Peel and slice the onion into thin half-moons. In a large skillet over medium-high heat, melt the butter in preparation for caramelizing the onions.
- Caramelize the onions. Season the sliced onions with salt and pepper, and cook them for about 5 minutes. Reduce the heat to medium and continue cooking the onions, stirring frequently, until they begin to turn a golden color. Add water in small amounts to prevent burning, scraping up any browned bits from the pan. Continue cooking the onions for approximately 20 minutes until deeply caramelized. Stir in the reserved meat juices from the patties for added flavor. Remove the onions from the skillet and set aside.
- Get ready to assemble. Spread mayonnaise evenly over one side of each slice of bread. Place the bread slices mayonnaise-side down into the empty skillet, which is heated over medium-high heat, preparing to build the sandwiches directly in the pan.
- Assemble the sandwiches and cook. On two of the mayo-coated bread slices in the skillet, layer 2 slices of Provolone cheese, half of the caramelized onions, and one cooked beef patty each. Top each patty with a slice of Emmental cheese and close with another slice of bread, mayonnaise side up. Cook each sandwich for 2 to 3 minutes per side, carefully flipping to achieve a golden-brown crust on the bread and melted cheese inside. Repeat for the second sandwich.
- Serve. Remove the sandwiches from the skillet, slice each patty melt in half, and serve immediately while warm and oozing with melted cheese and caramelized onions.
Notes
- Use rye bread for authentic flavor, but any sturdy sandwich bread works well.
- Adding meat juices to the onions intensifies the savory taste of the caramelized onions.
- Adjust cooking times slightly to ensure patties are cooked to your preferred doneness.
- For a richer flavor, consider adding a splash of Worcestershire sauce to the beef before forming patties.
- Use a spatula to press sandwiches gently during cooking for even browning and melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
