Patty Melt Recipe

Heat a large skillet over medium heat. Add 1 tablespoon neutral oil. When shimmering, add the thinly sliced onions and toss to coat.

Cook onions, stirring every 2–3 minutes, until they begin to soften and turn translucent, about 8–10 minutes.

Sprinkle the sugar over the onions and continue to cook, stirring frequently, until they are golden-brown and caramelized, about 6–10 more minutes. Add the 2 tablespoons water if the pan becomes too dry to prevent sticking and encourage deglazing.

Stir in 1 teaspoon apple cider vinegar and season with a pinch of salt and pepper to taste. Remove from heat and set aside. Total time: about 20–25 minutes.

Divide the 1 lb ground beef into 4 equal portions (about 4 oz each). Shape each portion into a thin patty slightly larger than the bread slices; do not overwork the meat. Season both sides of each patty with 1 teaspoon kosher salt and 1/2 teaspoon black pepper divided among the patties (approximate).

Heat a heavy skillet or griddle over medium-high heat. Add a small drizzle of oil or a light pat of butter if desired. When hot, place the patties on the pan and press gently with a spatula to make good contact. Cook until a brown crust forms, about 3 minutes.

Flip the patties and immediately top each with 1 slice Swiss cheese (for two sandwiches use 2 slices each as layered). Cook until cheese begins to melt and the patties reach desired doneness, about 2–3 more minutes. Remove patties to a plate and keep warm.

Butter one side of each rye bread slice with softened unsalted butter (total about 3 tablespoons for all slices). On the unbuttered side of four slices, spread about 1/2 tablespoon Dijon mustard if using.

Assemble each sandwich: mustard-spread slice (or plain) faced up, add a cheesed patty, divide and layer the caramelized onions evenly over the patties, add an additional slice of Swiss plus a half slice of American cheese if using for extra melt, then top with the remaining rye slice butter-side-up.

Wipe the skillet or griddle clean and return to medium heat. Place sandwiches in the pan and press gently with a spatula or a heavy pan. Cook until the bread is golden brown and crisp, about 3–4 minutes per side, flipping once. If cheese needs more melting, cover the pan for 30–60 seconds while on the second side.

Remove sandwiches from the pan and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with optional pickle slices.

Serve Dijon mustard and pickle slices on the side or add mustard inside the sandwich before assembling (about 1/2 tablespoon per sandwich).