Introduction

The classic patty melt is a comforting sandwich combining a juicy beef patty with melted cheese and a tangy sauce, all sandwiched between buttery, toasted rye bread. This recipe brings together simple ingredients to create a satisfying meal perfect for lunch or dinner.

A grilled cheese sandwich cut in half and stacked, showing three layers of toasted golden-brown bread with a crispy texture. Between the bread are two layers of melted cheese: a bright orange cheddar and a creamy white cheese, both gooey and dripping. There are two layers of browned ground beef mixed with the cheese, adding texture and a savory look. The sandwich is placed on a white plate with a side of golden crispy French fries. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices rye bread
6 tablespoons butter, softened
1 pound ground beef
3/4 teaspoon ground black pepper
1/2 teaspoon sea salt
1/4 teaspoon onion powder
3 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon real bacon bits
1 teaspoon sweet relish
1 teaspoon white sugar
6 slices cheddar cheese
6 slices Provolone cheese

Instructions

Step 1: Thoroughly butter one side of each slice of bread and set them aside.
Step 2: In a bowl, combine the ground beef, black pepper, sea salt, and onion powder. Mix until the spices are evenly incorporated.
Step 3: Shape the seasoned beef into three patties, roughly matching the size and shape of the bread slices.
Step 4: Preheat a nonstick skillet over medium-high heat. Place the patties in the skillet and cook for 2-3 minutes on one side.
Step 5: Carefully flip the patties and cook for another 2-3 minutes on the other side.
Step 6: Reduce the heat to low and continue cooking the patties for about 5 minutes, ensuring the centers are fully cooked with no pink remaining.
Step 7: Use a digital thermometer to check that each patty reaches an internal temperature of 160°F (71°C).
Step 8: While the patties finish cooking, mix the mayonnaise, ketchup, bacon bits, sweet relish, and sugar in a small bowl until well blended. Set aside.
Step 9: Heat a second skillet over medium-low heat. Place one slice of bread, butter-side down, in the skillet.
Step 10: Layer two slices of cheddar cheese on the bread, then add one cooked patty, followed by two slices of Provolone cheese.
Step 11: Spread the prepared sauce on the unbuttered side of another bread slice. Place this slice sauce-side down on top of the cheese.
Step 12: Cook the sandwich for 2-3 minutes on each side, or until the bread is golden and toasted and the cheese has melted.
Step 13: Repeat the assembly and cooking process for the remaining patties and bread slices until all three patty melts are ready.

Tips & Variations

For extra flavor, caramelize some onions and add them to the sandwich before cooking.
Swap out the rye bread for sourdough or Texas toast if you prefer a different bread texture.
If you like a bit of heat, add a dash of hot sauce to the mayo-ketchup sauce mixture.
Use freshly ground black pepper for a more pronounced spice.

Storage

Store leftover patty melts wrapped tightly in aluminum foil or plastic wrap in the refrigerator for up to 2 days. Reheat them in a skillet over low heat or in a toaster oven to keep the bread crisp and the cheese melted. Avoid microwaving, as it can make the bread soggy.

How to Serve

A close-up of a stacked grilled sandwich on a white plate showing two layers; the top and bottom layers are golden-brown toasted bread with a crispy texture, the middle layers contain melted yellow and white cheese dripping slightly over a layer of finely chopped savory browned meat. The sandwich is thick and juicy with cheese stretching between the cut halves. Behind the sandwich, a white ramekin with red sauce is partially visible, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the patties ahead of time?

Yes, you can prepare and season the patties ahead, keeping them refrigerated for up to 24 hours before cooking. Let them come to room temperature before frying for even cooking.

What can I use instead of bacon bits in the sauce?

If you don’t have bacon bits, you can omit them or use finely chopped cooked bacon for a similar smoky flavor.