Patty Melts with Secret Sauce
Prep Time15 minutesCook Time30 minutesTotal Time45 minutesServings4 sandwichesCuisineAmericanCourseMain CourseCaloriesApproximately 760 per servingIngredientsFor the Patty Melts1 pound ground beef (80/20)8 slices rye bread4 slices Swiss cheese4 slices cheddar cheese1 large onion, thinly sliced4 tablespoons butter, softened1 tablespoon Worcestershire sauce1 teaspoon garlic powder1 teaspoon salt½ teaspoon black pepperFor the Secret Sauce½ cup mayonnaise2 tablespoons ketchup1 tablespoon Dijon mustard1 tablespoon sweet pickle relish½ teaspoon paprika½ teaspoon garlic powder½ teaspoon onion powder¼ teaspoon black pepperInstructionsIn a small bowl, mix the mayonnaise, ketchup, Dijon mustard, pickle relish, paprika, garlic powder, onion powder, and black pepper until smooth. Refrigerate until ready to use.Melt 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced onions and cook for 20–25 minutes, stirring occasionally, until soft and caramelized. Remove from the skillet.In a mixing bowl, combine the ground beef with Worcestershire sauce, garlic powder, salt, and black pepper. Divide into 4 equal portions and shape into thin oval patties slightly larger than the bread slices.Heat the skillet over medium-high heat and cook the patties for 3–4 minutes per side, or until they reach an internal temperature of 160°F. Transfer to a plate and let them rest for a few minutes.Butter one side of each slice of rye bread.Assemble each sandwich by placing one slice of Swiss cheese on the unbuttered side of a bread slice, followed by a beef patty, caramelized onions, a generous spoonful of secret sauce, a slice of cheddar cheese, and the second slice of bread with the buttered side facing out.Heat a clean skillet over medium heat. Grill each sandwich for 3–4 minutes per side until the bread is golden brown and crispy and the cheese has fully melted.Slice in half and serve immediately with extra secret sauce, fries, pickles, or onion rings.Recipe NotesUse 80/20 ground beef for the juiciest patties.Cook the onions slowly to develop rich, sweet flavor.Rye bread delivers the classic diner-style taste, but sourdough or Texas toast also work well.Swiss and cheddar create the perfect combination of creamy and sharp flavors.Avoid pressing the patties while cooking to keep them juicy.Grill the sandwiches over medium heat so the bread crisps evenly while the cheese melts completely.StorageStore leftover patty melts in an airtight container in the refrigerator for up to 3 days. Keep any extra secret sauce in a separate container for up to 5 days.FreezingWrap cooled sandwiches tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.ReheatingReheat in a skillet over medium-low heat, in a 350°F oven for 10–12 minutes, or in an air fryer at 350°F for 4–6 minutes until heated through and crispy. Avoid microwaving, as it can make the bread soggy.