Can I use a different cheese besides Swiss?

Absolutely! While Swiss is wonderfully melty and nutty, cheddar, provolone, or even mozzarella are delicious alternatives. Feel free to experiment with what you have or love.

What kind of bread is best for a patty melt?

Traditionalists swear by rye bread, but white, sourdough, or whole wheat all work well. Just pick a sturdy slice that can handle the cheesy, juicy filling without falling apart.

How do I speed up caramelizing onions?

Lower heat and patience give the deepest flavor, but if you’re pressed for time, adding a pinch of sugar can help onions caramelize faster—just keep an eye to avoid burning.

Can I make this recipe vegetarian?

Definitely! Swap out the beef patty for your favorite veggie or plant-based burger. The caramelized onions and melted cheese deliver just as much enjoyment, even meat-free.

Classic Patty Melt Recipe

Description

This Classic Patty Melt recipe features juicy ground beef patties, sweet caramelized onions, and melted Swiss cheese sandwiched between golden, buttery toasted bread. It’s the ultimate comfort food, combining the best parts of a burger and grilled cheese for a hearty, flavorful meal made entirely on the stovetop.

Ingredients

Units Scale

For the Onions

1 sweet yellow onion, thinly sliced
1 tablespoon butter
1 tablespoon apple cider vinegar

For the Patties

8 ounces 90/10 ground beef
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Sandwich

4 slices sandwich bread
4 slices Swiss cheese
1 tablespoon butter
Mustard (optional)

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Instructions

Caramelize the Onions: In a large cast-iron skillet over medium to medium-low heat, melt 1 tablespoon of butter and add the sliced onions. Cook, stirring occasionally, for about 25 minutes, until the onions are deeply browned and caramelized. Lower the heat if the onions start to burn. Add the apple cider vinegar in the last 5 minutes of cooking, stir to combine, then remove the onions from the skillet and set aside.
Shape and Cook the Patties: Form the ground beef into two thin, bread-shaped patties (about 4 ounces each). Season both sides with salt and pepper. Set the heat to medium-high and cook the patties in the same skillet for about 3 minutes per side, or until cooked through. Remove when done.
Prepare the Bread: Wipe out the skillet and add the remaining tablespoon of butter. Lay all four slices of bread in the skillet so one side of each is coated with melted butter. Remove two slices, leaving two slices in the skillet as the sandwich base.
Assemble the Sandwiches: On each bread slice still in the skillet, layer a slice of Swiss cheese, a beef patty, half the caramelized onions, another slice of Swiss cheese, and, if desired, a smear of mustard. Top each with the removed bread slices, buttered side up.
Grill the Sandwiches: Cook the assembled sandwiches over medium-low heat for 3 to 4 minutes per side, pressing down lightly if needed, until the bread is golden brown and the cheese is melted. Flip carefully to avoid spillage.
Serve: Remove the sandwiches from the skillet, slice in half, and serve hot for the best flavor and texture.

Notes

Use rye bread instead of sandwich bread for a traditional patty melt flavor.
Adjust cheese variety to your preference, such as cheddar or American cheese.
Add pickles or a thin spread of mustard for added tang.
If onions cook too quickly, reduce heat to prevent burning.

Nutrition

Serving Size: 1 sandwich
Calories: 610
Sugar: 6g
Sodium: 830mg
Fat: 33g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 42g
Fiber: 3g
Protein: 36g
Cholesterol: 110mg