Description
A classic Patty Melt recipe featuring caramelized sweet onions, juicy beef patties, and melted Swiss cheese sandwiched between buttery toasted sandwich bread. This savory, comforting dish is perfect for a hearty lunch or dinner.
Ingredients
Scale
Onions
- 1 sweet yellow onion, thinly sliced
- 1 tablespoon butter
- 1 tablespoon apple cider vinegar
Beef Patties
- 8 ounces 90/10 ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (for cooking)
Sandwich
- 4 slices sandwich bread
- 4 slices Swiss cheese
- Butter for bread (approximately 1 tablespoon)
- Mustard (optional)
Instructions
- Cook the onions: In a large cast-iron skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced sweet yellow onion and cook slowly, stirring occasionally, for about 25 minutes until the onions are deeply browned and caramelized. Towards the end of cooking, stir in 1 tablespoon of apple cider vinegar to enhance flavor. Remove the caramelized onions from the skillet and set aside.
- Prepare and cook the patties: Shape the ground beef into two equal-sized patties. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat the same skillet over medium heat and add 1 tablespoon of butter. Cook the patties for approximately 3 minutes per side until browned and cooked through. Remove the patties and keep warm.
- Prepare the bread: Spread butter evenly on one side of each slice of sandwich bread. The buttered side will be the outside of the sandwich to achieve a crispy, golden toast.
- Assemble the sandwiches: Place the bread slices butter-side-down in the skillet. On each slice, layer one slice of Swiss cheese, a cooked beef patty, the caramelized onions, then another slice of Swiss cheese. Optionally add mustard if desired. Top with the remaining bread slices, buttered side up.
- Cook the sandwiches: Toast the sandwiches in the skillet over medium-low heat for 3 to 4 minutes per side. Flip carefully to ensure even browning. Continue cooking until the cheese melts thoroughly and the bread is golden brown and crispy.
- Serve: Remove sandwiches from the skillet, slice in half, and serve warm for the best flavor and texture.
Notes
- Using a cast-iron skillet helps with even heat distribution and perfect caramelization.
- Slow cooking the onions is key to developing deep, sweet flavors.
- Butter the bread generously to ensure a crispy, golden crust.
- Swiss cheese melts beautifully and complements the savory beef and onions.
- Add a slight tang with optional mustard to cut through the richness.
- Allow the sandwiches to rest slightly after cooking to prevent burns and help set the cheese.
