Classic Patty Melt Sandwiches
Never just a simple sandwich, the best patty melt is this all-American classic. Juicy, well-seasoned beef patties, melty cheddar and provolone cheese, sweet caramelized onions, all sandwiched between two well-buttered and flavorful slices of rye bread. Slather on your favorite spread, serve with crispy, homemade fries, and you've got a true diner classic.
Servings: 4 sandwiches
Calories: 734kcal
Ingredients
- 1 lb ground beef chuck 80/20 lean to fat ratio
- Kosher Salt
- Freshly cracked black pepper
- Granulated Garlic and Onion
- 1 cup caramelized onions
- 4 slices Cheddar Cheese
- 4 slices Swiss or Provolone Cheese
- 3-4 tablespoon garlic aioli or favorite spread optional
- 8 slices seeded rye bread
- 2 teaspoon butter softened
Instructions
- Divide beef into four equal sized patties, creating a well in the center with your thumb. Season both sides of each patty with salt, pepper, granulated garlic and onion.
- Heat a griddle or grill pan to medium high heat. Sear the patties for 5-6 minutes on one side. Flip and cook for another 3 minutes, or until done to your preference. Take patties out to rest on a plate.
- While patties are cooking, smear your aioli onto the slices of rye, and smear butter on the other side of the bread. Top the aioli-side of with cheese slices and caramelized onions.
- Using your panini press (or wipe off your griddle/grill pan with a paper towel and using a cast iron skillet on top of the sandwich to press) on a medium-high heat, toast the bread butter-side out, for 2-3 minutes. If using the skillet-method, flip the sandwich with a spatula and press with the cast iron for another 1-2 minutes, or until cheese is melted and bread is browned and toasted.
- Slice in half and serve immediately.
Nutrition
Calories: 734kcal