Description
A classic Patty Melt recipe featuring seasoned ground beef patties, melted cheddar and provolone cheeses, and a flavorful secret sauce, all sandwiched between buttery toasted rye bread slices. Perfectly cooked on the stovetop, this hearty sandwich is a delicious comfort food favorite.
Ingredients
Scale
Patty Melt
- 1 lb. Ground beef
- 6 slices rye bread
- ½ tsp. Onion powder
- ½ tsp. Garlic powder
- Salt and pepper to taste
- 6 slices cheddar cheese
- 6 slices provolone cheese
- 6 Tbsp. Butter, softened and unsalted
Secret Sauce
- ¼ cup Mayonnaise
- 2 Tbsp. Chopped bacon pieces
- 3 Tbsp. Ketchup
- 1 tsp. Sugar
- 1 tsp. Relish
Instructions
- Prepare the Patties: Shape the ground beef into three flattened patties that match the size and shape of the rye bread slices. Season both sides with onion powder, garlic powder, salt, and pepper to enhance the flavor.
- Cook the Patties: Heat a skillet over medium-high heat and cook the patties thoroughly until fully cooked through, ensuring they are juicy and browned. Remove the patties from the skillet and set aside to rest.
- Make the Secret Sauce: In a small bowl, mix together mayonnaise, chopped bacon pieces, ketchup, sugar, and relish until well combined, creating a creamy, tangy sauce to complement the sandwich.
- Prepare the Skillet for Toasting: Wipe the skillet clean with a paper towel to remove residue, then reduce the heat to medium for gentle toasting.
- Assemble the Patty Melts in the Skillet: Butter one side of each rye bread slice. Place three slices, buttered side down, into the skillet. On each slice, layer two slices of provolone cheese, one cooked patty, and two slices of cheddar cheese.
- Add the Topped Bread Slices: Spread the secret sauce on the non-buttered side of the remaining three rye bread slices. Place these slices sauce-side down on top of the patties in the skillet, creating a sandwich.
- Toast and Melt: Let the bottom side of the bread toast and the provolone cheese melt, then carefully flip the sandwiches to toast the other side until golden brown and the cheddar cheese is melted, ensuring even cooking.
- Serve: Remove the patty melts from the skillet once both sides are toasted and the cheese is fully melted. Serve hot with any leftover secret sauce on the side for dipping to add extra flavor.
Notes
- Use softened butter for easier spreading and better browning on the bread.
- Make sure the skillet is not too hot during the toasting steps to avoid burning the bread before the cheese melts.
- Feel free to substitute rye bread with sourdough or your preferred bread for variation.
- Leftover secret sauce can be stored in the refrigerator for up to 3 days.
- For an extra crispy texture, consider pressing the sandwiches gently with a spatula while toasting.
