Patty Melt Recipe

Peel the onions and slice them into thin half-moons (about 1/8" thick).

In a large skillet over medium heat, add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter melts, add sliced onions and 1 teaspoon kosher salt; toss to coat.

Cook, stirring every 2–3 minutes, lowering heat to medium-low if the onions begin to brown too quickly. After about 15 minutes add 1 teaspoon granulated sugar to encourage browning, continue cooking 10–15 more minutes until deep golden and soft.

If onions look dry at any point, add a splash of water. Stir in 1 teaspoon apple cider vinegar (optional) at the end to brighten flavor. Remove from pan and keep warm.

Prep

Preheat oven to 425°F (220°C) if making oven fries. Scrub potatoes and cut into 1/4–1/2" thick sticks. Rinse under cold water until water runs clear to remove excess starch; pat dry thoroughly with a towel.

Oven fries

Toss potato sticks with 3 tablespoons oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast 22–30 minutes, flipping once, until golden and crisp. Serve hot.

Pan-fry/fry (alternative)

Heat a 1/4" layer of vegetable oil in a large skillet over medium-high. Fry potatoes in batches 6–8 minutes per side until golden and crisp. Drain on paper towels, season with salt and pepper, and keep warm.

Form patties

Divide 1 lb ground beef into 4 equal portions (about 4 oz each). Gently shape each into a thin round patty slightly larger than the bread slices. Do not overwork the meat. Season both sides with 1/4 teaspoon kosher salt and a pinch of black pepper (total uses equal listed salt/pepper).

Heat skillet

Preheat a heavy cast-iron skillet or griddle over medium-high heat. Brush or wipe skillet with a thin film of neutral oil if not nonstick.

Cook patties

Place patties in the hot skillet and cook 3–4 minutes on the first side until well-browned. Flip and cook 2–3 minutes more until internal temperature reaches 155–160°F (for a slightly more-well doneness appropriate to a patty melt) or to your preference.

Assemble sandwiches

Butter one side of each slice of rye bread (about 6 tablespoons total). On the unbuttered side of 4 slices, place one slice Swiss cheese, top with a hot cooked patty, a generous spoonful of caramelized onions, then another slice of Swiss. Top with the second bread slice, buttered side up.

Grill sandwiches

Wipe the skillet clean and return to medium heat. Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula or weight, until bread is golden brown and cheese is melted. Reduce heat slightly if bread is browning too quickly. If needed, cover pan for 30–60 seconds during the last minute to help melt the cheese.

Rest & slice

Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with fries.

Whisk together 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon ketchup, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon black pepper. Taste and adjust seasoning. Serve a small ramekin alongside the patty melt and fries.