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When a quick comforting dinner is what you need but nothing sounds right this classic patty melt comes to the rescue The melty cheese crisp buttery bread and flavorful beef filling always satisfy and are a hit even with my pickiest eaters
The first time I tried this I was hesitant that something so simple could taste so good but it quickly became a request from my family any time we crave an old fashioned diner meal
Ingredients
- Rye bread: Adds hearty flavor with tangy notes Choose dense slices that hold up well to melting cheese and juicy beef
- Butter: Softened for spreading evenly on bread High quality butter means richer toasty flavor
- Ground beef: Choose 80 20 for juicy tender patties Go for fresh not previously frozen beef for best texture
- Ground black pepper: Provides a sharp warm background flavor Use freshly ground if possible
- Sea salt: Brightens the beef and balances richness Opt for fine sea salt so it mixes easily
- Onion powder: Brings subtle oniony depth without overpowering Make sure it is fresh and aromatic
- Mayonnaise: For creaminess in the sauce full fat works best
- Ketchup: Brings sweetness and a tangy balance to the sauce
- Real bacon bits: Adds smokiness and a savory crunch Look for quality real bacon pieces not imitation
- Sweet relish: Gives the sauce a tangy pop and little bits of crunch
- White sugar: Rounds out the sauce with just a touch of sweetness
- Cheddar cheese: Sharp cheddar adds bite and tang Try to use real sliced cheese rather than processed singles
- Provolone cheese: Mild and melts beautifully making the sandwich gooey and luscious
Step by Step Instructions
- Prepare the Bread:
- Butter one side of each slice of rye bread generously so every bite will crisp up when toasted Set them aside in a single layer for easy assembly
- Mix and Form Patties:
- Combine ground beef sea salt black pepper and onion powder in a bowl Mix with hands just until everything is evenly spread out Shape into three even patties to match the bread size Handle gently so patties stay tender
- Cook the Patties:
- Heat a nonstick skillet over medium high Spoon patties onto the hot surface Let them cook undisturbed about three minutes for a good crust Flip using a wide spatula and cook three minutes more Drop heat to low and let them cook about five minutes more so they cook through Center should be brown and no pink when you cut in
- Check Temperature:
- Use a meat thermometer for accuracy Push the probe into the center of each patty You want to see 160 degrees Fahrenheit which means they are fully cooked and safe to eat
- Make the Sauce:
- As the patties finish whisk mayonnaise ketchup bacon bits relish and sugar together Stir until smooth and flecked with bacon bits Set nearby as you will want to slather it on the bread right away
- Assemble the Patty Melts:
- Get a fresh skillet hot on medium low Lay butter side down bread in the skillet Next layer on two slices cheddar then your warm beef patty Then add two slices Provolone cheese
- Add Sauce and Top Bread:
- Spread sauce over the unbuttered side of the last bread slice Place sauce side down onto the cheese stack Gently press
- Toast and Serve:
- Cook sandwich two or three minutes per side until outside is golden brown and interior is melted Repeat assembling and toasting for all sandwiches Serve immediately while hot and crisp
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Patty melts always remind me of childhood diner stops with my dad a grilled sandwich and a cold soda after a long school week Never fails to bring back smiles
Storage Tips
If you have leftovers cool sandwiches completely before wrapping tightly in foil Place them in the fridge and enjoy within two days Reheat in a skillet over low heat to bring back the crispy edges and warm the cheese all the way through Microwaving works in a pinch but the bread will lose its crunch
Ingredient Substitutions
No rye bread on hand Try sourdough or even sturdy white sandwich bread for a milder flavor You can use Swiss or Monterey Jack cheese instead of cheddar and Provolone The recipe stays flexible swap relish for diced pickles or finely chopped onions if you are out
Serving Suggestions
Serve with a pile of crisp pickles and kettle chips for a true diner feel This also pairs well with coleslaw or a simple green salad For a heartier meal make some oven fries or sweet potato fries on the side
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A Little Patty Melt History
The patty melt began appearing in American diners in the mid twentieth century thought to be inspired by the classic hamburger and grilled cheese in one bite Its popularity surged because it is both familiar and just different enough from a burger to feel special It is now a menu staple across the country
Frequently Asked Questions
- → What's the best bread for a patty melt?
Rye bread offers a hearty texture and distinct flavor that pairs perfectly with beef and cheese. Its robust crust also holds up well during grilling.
- → How do I prevent the patty from breaking when flipping?
Allow the patties to cook undisturbed for a few minutes before flipping, and use a flat, wide spatula to keep them intact.
- → Which cheeses work best for a patty melt?
Cheddar brings sharpness and Provolone offers a creamy melt, creating a balanced richness in every bite.
- → How do I know when the beef is fully cooked?
Use a digital thermometer to check for a minimum internal temperature of 160°F (71°C), ensuring the meat is cooked through.
- → Can I add other toppings or mix-ins?
Caramelized onions or a touch of mustard can add extra flavor. Customize the sauce with your favorite condiments if desired.