Classic American Patty Melt (Print Page)

Juicy beef, sweet caramelized onions, melted cheese, and buttery grilled bread create a classic diner-style sandwich.

# What You Need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

07 - 8 slices rye bread or sourdough
08 - 8 slices Swiss cheese or American cheese
09 - 4 tbsp unsalted butter, softened

→ Optional

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# Directions:

01 - Melt 2 tablespoons unsalted butter in a large skillet over medium-low heat. Add thinly sliced onions and sugar, cooking and stirring frequently until deeply golden and caramelized, about 20 to 25 minutes.
02 - Season ground beef evenly with salt and black pepper. Shape into four thin oval patties roughly the size of the bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties for 2 to 3 minutes per side until browned and just cooked through. Remove from heat and set aside.
04 - Lay out eight slices of bread. Spread a thin layer of softened butter on one side of each slice. Optionally, spread Dijon mustard or mayonnaise on the opposite side.
05 - Place four slices of bread butter side down. On each, layer one cheese slice, a cooked beef patty, a generous spoonful of caramelized onions, and another cheese slice. Top each stack with remaining bread slices, butter side facing out.
06 - Heat a clean skillet or griddle over medium heat. Cook sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden and cheese has melted.
07 - Remove sandwiches from heat, let rest for 1 to 2 minutes, then slice in half and serve while hot.

# Expert Advice:

01 -
  • Those caramelized onions turn sweet and jammy, which sounds simple but changes everything about how the sandwich tastes.
  • It's technically easy but feels impressive, the kind of thing that makes people think you've done something fancy.
  • The bread gets crispy on the outside while staying tender inside, and the cheese melts into every crevice.
02 -
  • Low and slow is the only way to caramelize onions without burning them; rushing this step means you get bitter onions instead of sweet, and it ruins the whole thing.
  • Don't skip the rest period before serving, even though it feels like you should dive in immediately—the sandwich actually tastes better when the cheese firms up slightly.
  • The bread-to-butter ratio matters more than you'd think; too little butter and it won't crisp up, too much and it tastes greasy instead of rich.
03 -
  • Make your beef patties slightly thinner than you think they need to be—they'll cook faster and stay juicier, and they fit better between the bread slices without getting bulky.
  • If you want extra flavor without extra ingredients, toast your bread slices lightly before buttering them; it adds a subtle crunch that echoes the caramelized onions.
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