Time: 1 hr | Yield: Makes 6 sandwiches
Patty melt is a staple at home. Rye bread stuffed with ground beef, caramelized onions, and cheese is pure love! The perfect breakfast, brunch, or snack on a weekend to enjoy with family and friends. Packed with so much flavour, strictly satisfying, and filling. The luring golden brown sandwich and the flavorful filling will get you to hook big time!
Ingredients
1½ pound ground beef
Kosher salt and freshly ground black pepper
5 tablespoons canola oil
2 yellow onions, halved and thinly sliced
12 slices rye bread
12 thin slices of cheddar, Swiss, or American cheese
8 tablespoons unsalted butter, room temperature
How to make Patty Melt
Step 1: With salt and pepper, season the beef. Into six 1/4” thick patties, divide the beef slightly wider and longer than the bread.
Step 2: Heat 2 tbsp oil in a 12” cast-iron skillet over medium-high heat. Add the onions to the hot oil, season with salt and pepper, and cook for about 20 to 25 minutes until soft and brown, stirring occasionally. To a bowl, transfer the onions when done, then wipe the skillet clean.
Step 3: Heat a tbsp oil in the same skillet over high heat. Working in 3 batches, add 2 patties to the hot oil. Cook for about 2 to 4 minutes until well browned, flipping once. To a plate, transfer the cooked patties. Wipe the skillet clean, add the rest of the oil to cook the remaining patties.
Step 4: With some of the onions, a slice of cheese, and a patty, top every 6 slices of bread. Grab a slice of cheese, add on top of the patty, then place the other half of the bread over. Spread the butter over the top and bottom of the sandwich using a table knife. Do this for the rest.
Step 5: Working again in 3 batches, return the skillet over medium heat. Cook the sandwiches for about 6 minutes until golden brown, flipping once.
Ingredients
- 1½ pound ground beef
- Kosher salt and freshly ground black pepper
- 5 tablespoons canola oil
- 2 yellow onions, halved and thinly sliced
- 12 slices rye bread
- 12 thin slices of cheddar, Swiss, or American cheese
- 8 tablespoons unsalted butter, room temperature
Instructions
Step 1: With salt and pepper, season the beef. Into six 1/4” thick patties, divide the beef slightly wider and longer than the bread.
Step 2: Heat 2 tbsp oil in a 12” cast-iron skillet over medium-high heat. Add the onions to the hot oil, season with salt and pepper, and cook for about 20 to 25 minutes until soft and brown, stirring occasionally. To a bowl, transfer the onions when done, then wipe the skillet clean.
Step 3: Heat a tbsp oil in the same skillet over high heat. Working in 3 batches, add 2 patties to the hot oil. Cook for about 2 to 4 minutes until well browned, flipping once. To a plate, transfer the cooked patties. Wipe the skillet clean, add the rest of the oil to cook the remaining patties.
Step 4: With some of the onions, a slice of cheese, and a patty, top every 6 slices of bread. Grab a slice of cheese, add on top of the patty, then place the other half of the bread over. Spread the butter over the top and bottom of the sandwich using a table knife. Do this for the rest.
Step 5: Working again in 3 batches, return the skillet over medium heat. Cook the sandwiches for about 6 minutes until golden brown, flipping once.
