Classic Patty Melt Sandwich (Printable)

Juicy beef patty with caramelized onions and melted cheese in a grilled buttery bread sandwich.

# What you'll need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

07 - 8 slices rye bread or sourdough
08 - 8 slices Swiss cheese or American cheese
09 - 4 tbsp unsalted butter, softened

→ Optional

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# How-To Steps:

01 - Melt 2 tablespoons butter in a large skillet over medium-low heat. Add thinly sliced onions and sugar. Cook, stirring frequently, until onions turn deeply golden and caramelized, approximately 20 to 25 minutes. Set aside.
02 - Season ground beef with salt and black pepper. Form into four thin, oval-shaped patties matching the size of bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties for 2 to 3 minutes per side until browned and cooked through. Remove from heat.
04 - Arrange eight bread slices. Spread softened butter thinly on one side of each slice. Optionally, spread Dijon mustard or mayonnaise on the unbuttered side. Layer four slices with one cheese slice, one beef patty, a generous portion of caramelized onions, and another cheese slice. Top with remaining bread slices, buttered side outward.
05 - Preheat a clean skillet or griddle over medium heat. Grill sandwiches 2 to 3 minutes per side, pressing gently until bread turns golden brown and cheese melts.
06 - Remove sandwiches from heat and allow to rest for 1 to 2 minutes. Slice in half and serve immediately.

# Expert Tips:

01 -
  • The caramelized onions melt into something sweet and complex that elevates every bite without requiring fancy techniques.
  • You get the satisfaction of pressing a warm sandwich and watching the cheese ooze out—that moment never gets old.
  • It's flexible enough to make on a Tuesday night but impressive enough to serve when people drop by hungry.
02 -
  • Don't rush the onions; low heat and patience transform them from sharp to caramel, and that difference is everything in this sandwich.
  • Caramelizing onions takes longer than you think it will, so give them the full 20 to 25 minutes and stir often so they brown evenly instead of burning.
  • The bread needs to be buttered on the outside (like a grilled cheese) to get crispy; spreading butter only on the inside won't work.
03 -
  • Make the beef patties slightly larger than your bread—they'll shrink as they cook and fit perfectly between the slices.
  • Keep the griddle clean between sandwiches so the next one toasts evenly instead of picking up brown bits from the previous batch.
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