Bailey Melt Recipe

Prepare onions

Thinly slice enough onion to yield about 1/4 cup. Heat a small nonstick skillet over medium heat and add 1/2 tablespoon butter. Add the sliced onion and cook, stirring occasionally, until softened and just beginning to brown, about 6–8 minutes. Remove from pan and set aside.

Form and season patty

Divide the ground beef into one 6-ounce portion (0.375 lb). Lightly form into an oval patty about the size of your bread slice, pressing a shallow dimple in the center so it cooks evenly. Season both sides with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.

Cook the patty

Wipe the skillet used for the onions (or use a clean medium skillet) and heat it over medium-high. Add a light film (about 1/2 teaspoon) of oil or melt 1/2 tablespoon butter. When shimmering, place the patty in the pan. Cook without moving for 3 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium doneness (adjust 1–2 minutes for more/less). In the last 30–45 seconds of cooking, layer both Swiss slices and the American slice directly on the patty so the heat melts the cheese. Remove the patty with cheese to a plate.

Assemble bread

Spread 1/2 teaspoon mayonnaise on the inside of one bread slice and 1 teaspoon Dijon mustard on the inside of the other slice. On the slice with mayo, arrange the cooked onions in an even layer. Place the cheesy patty on top of the onions, then add the 2 pickle slices if using. Top with the mustard-spread bread slice, mustard side down, to make the sandwich.

Grill the sandwich

Wipe the skillet clean and return to medium-low. Spread the remaining softened butter (about 1 tablespoon total left) evenly on the outside of both bread slices (or butter only the outsides once assembled). Place the sandwich in the skillet and press gently with a spatula or a second pan. Cook 2–3 minutes per side, watching for deep golden-brown color and additional cheese melt. Flip carefully and cook the second side another 2–3 minutes. If the bread browns before the cheese is fully melted, lower the heat and cover the pan briefly (30–60 seconds).

Finish and serve

Transfer the sandwich to a cutting board. Let rest 1 minute, then slice in half on the diagonal. Sprinkle a little cracked black pepper over the cut face if desired. Serve immediately.

Serve each half with extra dill pickle slices on the side. Offer ketchup or extra Dijon for dipping if desired.