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This cast iron patty melt packs all the cozy vibes. Imagine deep golden onions, punchy sauce, crackly bread, and oozy cheese smashed together. It's got grilled cheese magic and juicy burger goodness in every bite, rocked out with that killer crispy crust you only get in cast iron.
Cold nights at my place call for patty melts. After that first time my crew hovered over the stove swiping cheesy edges fresh from the pan, it just became our go-to treat for relaxed Fridays at home.
Mouthwatering Ingredients
- Swiss cheese: brings a buttery, nutty bite. Grab sliced cheese from the deli for an easy layer.
- Medium cheddar cheese: melts smooth and mild. Go for a block you can slice yourself for more pull.
- Thick cut sourdough or rye bread: sturdy enough to hold all the good stuff. Make sure it's a chewy loaf and feels fresh.
- Angus sirloin steak burger patties: get you juicy, meaty flavor. Look for lots of marbling and a quality grind.
- Ground black pepper: gives everything a little punch. Fresh cracked black pepper wakes up the flavor.
- Garlic powder: tosses in an extra hit of flavor without chopping. Look for powder that smells super strong.
- Yellow mustard: makes the sauce pop. Use fresh stuff for more zing.
- Ketchup: rounds out the sauce with some sweetness. Choose one with just a few ingredients.
- Mayonnaise: holds the sauce together and gives it a tang. Whole egg mayo is what you want for dreamy texture.
- Unsalted butter: creates that rich, golden crunch and you can add salt just how you like it. Grab your favorite brand.
- Sweet onions: bring all the sweetness as they caramelize. Pick ones that feel heavy and have shiny skins.
Simple How-To
- Dish Up and Chow Down:
- Slice those patty melts down the middle and get right into eating while the cheese is stringy and hot.
- Sizzle and Toast:
- Add another pat of butter to your skillet on medium-low, then lay in your sandwiches. Let one side get super crisp and brown, pressing them with your spatula so the crust gets legit. Flip, add the last bit of butter, slide those melts a little so the bread soaks it up, and let the second side get just as toasty until the middle is perfectly melty.
- Stack and Build:
- Start by laying out all the bread. Smear a big blob of sauce on each slice. Heap the onions up on half, lay down your burger patties, then stack up a slice each of cheddar and swiss cheese. Top it all off with the last sauced bread slices.
- Get Those Burgers Ready:
- Fire up a cast iron skillet on medium-high, melt in a knob of butter, and swirl it around. Drop in those burger patties and cook how you like, checking either the packaging or just your favorite method. Set them aside, wipe out the pan for the next round.
- Stir Up the Sauce:
- While the onions are doing their thing, grab a small bowl and mix together the mayo, ketchup, mustard, garlic powder, and black pepper. Give it a taste and tweak as you go. Let it chill while the flavors mesh.
- Slow Cook the Onions:
- In a big skillet, melt a slab of butter over medium-low. Toss in the onions (sliced thin!) and let them go low and slow for around half an hour, stirring now and then. Aim for soft, sweet onions in that deep golden shade, no burning. All that patience sets up big flavor for your sandwich wrap-up.
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Sweet onions always top my list—they’ve got this rich, deep taste that takes me right back to weekends at my grandma’s. She always had onions sizzling on her stove, and every time mine start to caramelize, it feels like I’m back in her kitchen.
How to Store Leftovers
Wrap leftover patty melts up tight in foil or stash them in a container with a lid in the fridge for up to two days. Heat them back up in a skillet over medium so the cheese gets gooey again and the bread stays crisp. Try not to nuke them in the microwave unless you like soggy sandwiches.
Swaps and Options
If steak burger patties are out of reach, just use good ground beef and form thick patties, seasoning them well. Provolone or Monterey Jack work great instead of cheddar or swiss. A splash of Worcestershire or switching to Dijon mustard can make your sauce a little sharper. Can't find sourdough? Rye is a classic stand-in, even brings extra old-school flavor.
What to Serve With It
These melts love some oven fries or a super crisp salad on the side. Toss a pickle or extra sauce on the plate to brighten things up. Want a diner vibe? Pour up some tomato soup or shake together an old-school chocolate milkshake.
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A Bit of History
Patty melts showed up in American diners back in the 1900s, smashing together burgers and classic sandwiches. With the rye bread and loads of caramelized onions, it gives all the cozy deli feelings—no wonder this one feels nostalgic and sticks around every decade.
Recipe FAQs
- → What bread gives the best result for this sandwich?
Use thick sourdough or rye. They add great flavor and stay sturdy with the hefty filling.
- → How do you caramelize onions perfectly?
Cook sliced onions in butter over low heat, stirring now and then. They’ll soften and turn golden after about 30 minutes.
- → Can I swap the cheese variety?
Totally! Provolone or American cheese also melt wonderfully and taste great here.
- → Do I need to cook the burgers before assembling?
Definitely. Sear the patties in the skillet first to ensure they’re fully cooked and juicy.
- → How can I make the bread extra crispy?
Butter both sides generously, keep the heat on medium-low, and press the sandwich lightly as it cooks for an even, golden crust.