Patty Melt Recipe – Classic Diner Comfort Food
A juicy, diner-style Patty Melt made with seasoned 80/20 ground beef, sweet caramelized onions and melty Swiss cheese between buttered rye — griddled until golden and crisp. This classic comfort sandwich is quick to assemble, deeply satisfying, and perfect for lunch, dinner or a nostalgic weekend brunch.
Ingredients
For the caramelized onions
- 2 large yellow onions thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Pinch of salt
- 1/2 tsp granulated sugar optional — speeds caramelization
For the patties & assembly
- 1 lb 450 g ground beef (80/20)
- 1/2 tsp garlic powder optional
- 1 tsp kosher salt or to taste
- 1/2 tsp freshly ground black pepper
- 8 slices rye bread marbled or seeded rye recommended
- 8 slices Swiss cheese or combination Swiss + American
- 4 tbsp unsalted butter softened (for grilling; about 1 tbsp per sandwich)
- Optional: 4 slices cooked bacon one per sandwich, pickles or chipotle mayo for serving
Instructions
Caramelize the onions (30–35 minutes)
- Heat a wide skillet over medium-low heat. Add 2 tbsp butter and 1 tbsp olive oil.
- Add the thinly sliced onions and toss to coat. Sprinkle a pinch of salt and the sugar if using.
- Cook low and slow, stirring every few minutes so they brown evenly. After ~20–30 minutes they’ll be deeply golden and sweet. Reduce heat if they’re browning too fast. Remove from pan and set aside.
Shape and cook the beef patties (10–12 minutes)
- Divide the ground beef into 4 equal portions (about 4 oz / 110–115 g each). Lightly form thin patties roughly matching your bread slice shape. Don’t overwork the meat — keep them tender.
- Season both sides with salt, pepper and garlic powder (if using).
- Heat the same skillet or a griddle over medium-high heat. Add a small pat of butter or a splash of oil and sear patties 2½–4 minutes per side, until well-browned and cooked to your preferred doneness. For classic diner style, cook thin so edges crisp slightly. Remove and keep warm.
Assemble the sandwiches (5 minutes)
- Butter one side of each bread slice (the exterior side that will hit the griddle). On the unbuttered side, place 1 slice Swiss cheese.
- Place a cooked patty over the cheese, top with a generous spoonful of caramelized onions, then another slice of Swiss. Close with second slice of bread, buttered side out.
Grill to golden perfection (6–8 minutes)
- Heat the griddle/skillet over medium-low. Place sandwiches on the pan and press gently with a spatula or a press. Cook 3–4 minutes per side until the bread is deep golden-brown and crisp and cheese is fully melted. Lower heat if bread is browning too quickly before cheese melts.
- Transfer to a cutting board and let rest 1 minute. Slice each sandwich in half (diagonally) and serve hot.
Notes
- Bread: Rye is traditional — marbled rye gives that classic slightly tangy note. Sourdough or Texas toast are good alternatives if rye isn’t available.
- Cheese: Swiss is the classic choice; mixing Swiss with American or mild cheddar gives extra melt and creaminess.
- Onions: Make a double batch of caramelized onions and store in the fridge (up to 4 days) — they’re a game-changer for quick sandwiches later.
- Patties: Keep patties thin for an authentic diner texture; thicker patties will make the sandwich harder to eat and require different cooking times.
- Butter vs. Oil: Butter gives the best flavor for griddling; clarify if you need a higher smoke point.
- Make-ahead: Form patties and refrigerate up to 24 hours. Cook onions ahead. Assemble and grill when ready.
- Storage & Reheat: Store leftover sandwiches wrapped in foil in fridge up to 2 days. Reheat in a skillet or 350°F (175°C) oven for 8–10 minutes to preserve crispiness (microwave makes bread soggy).
- Dietary swaps: For a lighter option, use leaner ground turkey and a softer bread; for vegetarian, use a store-bought black bean or plant-based patty and keep the cheese and onions (or use plant-based cheese).