Perly's Patty Melt Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each) and gently form into thin patties slightly larger than the bread slices. Do not overwork the meat. Season both sides with kosher salt and freshly ground black pepper.

Cook patties

Heat a large skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When shimmering, add patties and cook 3-4 minutes per side for medium (adjust time for desired doneness). Press gently once with a spatula to get good contact with the griddle. Transfer cooked patties to a plate and tent lightly with foil.

Caramelize onions

Using the same skillet (add a touch more oil or butter if needed), reduce heat to medium. Add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until soft and deeply browned, about 12-15 minutes. Remove and keep warm.

Warm pastrami

Briefly warm the sliced pastrami in the skillet for 1-2 minutes just until heated through and slightly crisp at edges. Remove and keep warm.

While onions are cooking, whisk together mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, hot sauce (if using), salt, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Butter and toast bread

Spread softened butter on one side of each marble rye slice. Heat a clean skillet or griddle over medium heat. Place buttered-side down and toast 1-2 minutes until golden. Remove from heat, buttered side up.

Build patty melt

On two of the rye slices (buttered side up), spread about 1 tablespoon Russian dressing each. Place one cooked beef patty on each slice, top each patty with 2 oz warmed pastrami, then divide the caramelized onions evenly over pastrami. Place two slices of Swiss cheese over the onions/pastrami. Add 2 slices of dill pickle to each sandwich (on top of cheese or beneath, per preference). Top with the remaining rye slices, buttered side down.

Grill sandwich

Return sandwiches to the skillet over medium-low heat. Press gently with a spatula or place a cast-iron press on top. Cook 2-3 minutes per side, or until bread is deeply golden and cheese is fully melted. If bread browns too quickly before cheese melts, reduce heat and cover loosely with a lid for a minute to help melting.

Serve

Transfer sandwiches to a cutting board, let rest 1 minute, then cut in half on the diagonal. Serve immediately with extra Russian dressing on the side if desired.