🥪 Patty Melt with Secret Sauce (Serves 2)
Ingredients
For the Patty Melts
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1 lb (450 g) ground beef (80/20 is ideal)
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Salt & black pepper
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1 large onion, thinly sliced
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4 slices rye bread (marbled rye if you can find it)
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4 slices Swiss cheese
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2–3 tbsp butter (softened)
Secret Sauce
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¼ cup mayonnaise
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1 tbsp ketchup
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1 tbsp yellow mustard
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1 tbsp dill pickle relish (or finely chopped pickles)
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½ tsp garlic powder
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½ tsp onion powder
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Pinch of smoked paprika (optional but 🔥)
🍳 Step-by-Step Instructions
1. Caramelize the Onions
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Heat a skillet over medium-low heat.
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Add a little butter or oil, then the onions.
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Cook slowly, stirring occasionally, for 20–25 minutes until deep golden and jammy.
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Set aside.
👉 Don’t rush this. Sweet onions = soul of the patty melt.
2. Make the Secret Sauce
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Mix all sauce ingredients in a bowl.
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Taste and adjust (more pickle = tangier, more ketchup = sweeter).
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Chill if you have time—flavors get better after 10–15 minutes.
3. Form & Cook the Patties
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Divide beef into 2 thin patties, slightly wider than the bread (they shrink).
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Season both sides generously with salt and pepper.
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Heat skillet to medium-high.
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Cook patties about 3–4 minutes per side until browned.
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Remove and rest.
4. Assemble the Sandwiches
For each sandwich:
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Butter one side of each bread slice.
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Inside-facing sides:
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Spread secret sauce on both slices.
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Add Swiss cheese → beef patty → caramelized onions → more Swiss.
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Close sandwich, buttered sides out.
5. Grill to Golden Perfection
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Cook in skillet over medium-low heat.
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Press gently with spatula.
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Grill 3–4 minutes per side, until bread is crisp and cheese is fully melted.
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Slice diagonally (mandatory, it tastes better).
🧠 Q & A (Real-Life Patty Melt Wisdom)
Q: Why rye bread instead of regular sandwich bread?
A: Rye has structure, flavor, and won’t collapse under grease and cheese. It’s part of the diner magic.
Q: Can I use a different cheese?
A: Yep.
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Swiss = classic
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American = ultra-melty
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Cheddar = sharper flavor
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Gruyère = fancy upgrade
Q: My sandwich burns before the cheese melts—help?
A: Heat is too high. Patty melts want low and slow at the end. You can also cover the pan briefly to trap heat.
Q: Can I make the sauce ahead of time?
A: Absolutely. It keeps 3–4 days in the fridge and actually tastes better the next day.
Q: What’s the best beef for patty melts?
A: 80/20 ground chuck. Lean beef dries out and kills the vibe.
Q: Can I make this on a griddle or cast iron?
A: Yes—and cast iron is actually ideal. Best crust, best melt.
Q: Any variations worth trying?
A: Oh yes:
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Add sautéed mushrooms
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Swap onions for grilled shallots
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Add a dash of hot sauce to the secret sauce
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Use sourdough if rye isn’t your thing
