Patty Melt Recipe

Form patties

Divide the 1 lb ground beef into 4 even portions (about 4 oz each). Gently form each portion into a thin oval patty approximately the size of a slice of bread. Do not overwork the meat. Season both sides of each patty with 1/4 tsp kosher salt and a pinch of black pepper (reserve remaining salt and pepper for later).

Cook patties

Heat a large cast-iron or heavy skillet over medium-high heat until hot. Add 1 teaspoon neutral oil and spread. Add patties (work in batches if needed) and cook 2-3 minutes without moving to form a brown crust. Flip and cook 1-2 minutes more until cooked through to medium (internal ~150°F) or desired doneness. In the last 30–45 seconds of cooking, top each patty with 2 slices of Swiss cheese so it melts. Transfer cooked patties to a plate and tent with foil.

While patties rest (or before cooking patties if preferred), slice the yellow onion into thin half-moons. Heat a medium skillet over medium heat, add 1 tbsp butter and 1 tsp oil. Add sliced onions and a pinch of salt; stir to coat. Cook onions, stirring every 1–2 minutes, until soft and deep golden brown, about 12–18 minutes. If onions stick or look dry, reduce heat to medium-low and add a splash of water. Optionally sprinkle 1 tsp sugar at the 8-minute mark to encourage caramelization. Remove from heat when richly browned and slightly jammy.

Make 1000 Island-style sauce: In a small bowl combine 3 tbsp mayonnaise, 1 tsp ketchup, 1 tsp sweet pickle relish, 1 tsp yellow mustard, 1 tsp dill pickle juice (or vinegar), 1 tsp paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste; adjust sweetness, acidity, or salt to preference. Refrigerate until assembly.

Butter the bread: Spread about 1/2 tablespoon softened butter on one side of each of the 8 marble rye slices (total ~3 tbsp). The buttered side will be the outside of the sandwich.

Assemble sandwiches: Lay 4 slices butter-side-down on a clean work surface. Spread about 1 tablespoon of the 1000 Island sauce onto each slice (the non-buttered interior side). Place a cheese-topped patty on each, divide the sautéed onions evenly among the 4 patties, then add a second slice of Swiss on top of the onions (if desired) and finish with the remaining bread slices, butter-side-up.

Toast sandwiches: Heat a large skillet or griddle over medium heat. Place two sandwiches in the pan (do not overcrowd). Cook 3–4 minutes per side, pressing gently with a spatula or a heavy pan until bread is deep golden brown and cheese is fully melted. Reduce heat slightly if bread browns too fast before cheese melts. Flip and repeat on the other side. Transfer finished sandwiches to a cutting board and let rest 1 minute.

Serve: Cut each sandwich in half diagonally and serve immediately with extra 1000 Island on the side, pickles, or fries.