Patty Melt Skillet Sandwich

Dig into the cozy goodness of cast iron patty melts. You’ll get deeply browned onions, bold signature sauce, buttery toasted bread, and plenty of melty cheese in every bite. Imagine your favorite grilled cheese joined with a rich, juicy burger and finished with a killer crispy edge from a cast iron pan.

The first time I made patty melts on a chilly evening, my family hovered around the stove, pinching off gooey bits straight from the pan. Now, it’s our go-to for chill Friday nights at home.

Incredible Ingredients

• Medium cheddar cheese: Slices easily and melts perfectly smooth. Buy a block and slice it yourself for the richest texture.
• Unsalted butter: Rich and gives you more control. Go for good butter with clean flavor.
• Thick sourdough or rye bread: Won’t get soggy from the juicy fillings. Grab a chewy, crusty loaf.
• Swiss cheese: Nutty plus creamy. Ask the deli to slice it for you if possible.
• Angus sirloin steak burger patties: Juicy with visible marbling. Use quality patties for the best result.
• Mayonnaise: Makes the sauce creamy and tangy. Pick whole-egg for that lush feel.
• Garlic powder: A simple way to pile on flavor. Sharp and fresh-smelling is best.
• Yellow mustard: Adds zip and zest. Fresh mustard has more bite.
• Ketchup: Just the right touch of sweet. Go for simple brands with fewer ingredients.
• Ground black pepper: For a spark of heat. Grinding it fresh wakes up the flavor.
• Sweet onions: When cooked low and slow, they turn soft, sweet, and golden brown. Heavy, tight-skinned onions work best.

Easy Step-by-Step

Slice and Prep Onions:

Put sliced onions in a big pan with part of your butter over a gentle heat. Let them cook for half an hour, stirring every so often. Go slow—keep the heat low, and you’ll end up with sweet, soft onions. This step is worth the time.

Blend the Sauce:

While onions do their thing, mix mayonnaise, ketchup, mustard, black pepper, and garlic powder in a little bowl. Give it a taste and adjust if you want. Let it rest for flavor magic.

Sear the Burger:

Warm up your cast iron skillet a notch above medium. Toss in some butter to coat the bottom. Add in your burger patties and cook them the way you like—follow the directions on the pack or do your own thing. Move the patties to a plate and wipe out the skillet before the next part.

Put Together the Melt:

Set out all the bread first. Spread the sauce thickly on one side of every piece. Pile cooked onions onto half the slices, then top with a burger patty, a cheddar slice, a slice of swiss, and the other piece of bread on top—sauce inside.

Grill the Sandwiches:

Melt a bit more butter in the pan over medium-low. Set your sandwiches in and let them sizzle. Wait until one side is deep and crispy, pressing lightly with a spatula to get that golden crust. Flip, add the last bit of butter, and move them around so they get fully coated. Cook till both sides are crispy and the inside is gooey and hot.

Dig In:

Cut those patty melts in half right away and eat while the cheese is still stringy and warm.

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Sweet onions win me over every time. Their deep flavor reminds me of lazy Sundays in my grandma’s kitchen. As soon as I catch that caramelizing smell, it feels like those old family lunches all over again.

Fresh Storage Ideas

If you’ve got leftovers, wrap them up tight in foil or use an airtight container in the fridge for up to 2 days. Pop them back into a skillet over medium heat to keep the bread crisp and the cheese perfectly melted. Skip the microwave unless you want a soft, limp sandwich.

Quick Ingredient Swaps

No steak patties? Use thick homemade ground beef patties with a good sprinkle of salt and pepper. Can’t get cheddar or swiss? Monterey Jack or provolone melt nicely too. Amp up the sauce with Worcestershire or swap in Dijon for some kick. Rye works just as well as sourdough if you’re out of it—actually, it makes for an even more old-school bite.

How to Serve

I love loading up a plate with crisp fries or a fresh green salad for crunch. Add pickles and extra sauce for the perfect combo. If you want that classic diner vibe, whip up a quick tomato soup or a chilly chocolate milkshake to go along.

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Little Bit of History

Patty melts showed up in American diners back in the mid-1900s—think burgers meet sandwiches with roots in busy delis. Rye and caramelized onion are both old-school favorites, making this sandwich feel like a tasty slice of nostalgia and old-fashioned comfort.

Recipe FAQs

→ What kind of bread is ideal for this sandwich?

Thick rye or sourdough works great. They’re sturdy enough to hold all the fillings and add amazing texture and taste.

→ How do you get onions caramelized just right?

Slice onions thin and cook them slow on low heat with butter. Stir every so often until they’re super soft and dark golden, about 30 minutes.

→ Can other cheeses be swapped in?

Totally! Try creamy options like provolone or American if you don’t have cheddar or Swiss on hand.

→ Do the beef patties need to be pre-cooked?

Yep, cook the patties first in the skillet to ensure they’re browned and cooked through before stacking your sandwich.

→ How do I make the bread crispy?

Butter the bread generously and cook the sandwich slowly over medium-low heat. Press lightly to brown evenly on both sides.