Ah, a patty melt! T hisis a classic American sandwich—basically a burger patty with melted cheese and caramelized onions, sandwiched between grilled or toasted bread (usually rye). It’s crispy on the outside, gooey on the inside, and super satisfying.
Ingredients (for 2 sandwiches)
- 2 slices of rye or sourdough bread per sandwich
- 200–250 g ground beef (for 2 patties)
- Salt and pepper to taste
- 2 slices Swiss or cheddar cheese per sandwich
- 1 small onion, thinly sliced
- 1–2 tablespoons butter or oil
Instructions
- Caramelize onions:
- Heat a little butter or oil in a pan.
- Add sliced onions and cook over low heat for 10–15 minutes until soft and golden.
- Cook the patties:
- Shape ground beef into thin patties, slightly wider than the bread.
- Season with salt and pepper.
- Cook in a pan over medium heat for 3–4 minutes per side (or to your preferred doneness).
- Assemble the sandwich:
- Place cheese on the cooked patties so it starts melting.
- Add caramelized onions on top.
- Sandwich between bread slices.
- Grill the sandwich:
- Butter the outside of the bread lightly.
- Grill in a pan over medium heat until the bread is golden brown and crispy, and the cheese is fully melted.
- Serve warm—cut in half and enjoy!
Tip: You can also add a little mustard or Thousand Island dressing for extra flavor.
If you want, I can give a shortcut version using a skillet “one-pan” method, which cooks the patty and melts the cheese while grilling the bread at the same time—super quick and messy in a good way. Do you want that?
