Classic Patty Melt Sandwich (Print Version)
# Ingredients:
→ Bread and Dairy
01 -
6 slices rye bread
02 -
6 tablespoons unsalted butter, softened
03 -
6 slices cheddar cheese
04 -
6 slices Provolone cheese
→ Beef Patty
05 -
1 pound ground beef
06 -
3/4 teaspoon ground black pepper
07 -
1/2 teaspoon sea salt
08 -
1/4 teaspoon onion powder
→ Sauce
09 -
3 tablespoons mayonnaise
10 -
2 tablespoons ketchup
11 -
1 tablespoon bacon bits
12 -
1 teaspoon sweet relish
13 -
1 teaspoon granulated sugar
# Instructions:
01 -
Evenly spread softened butter on one side of each rye bread slice and set aside.
02 -
Combine ground beef with black pepper, sea salt, and onion powder in a bowl. Mix thoroughly until spices are well distributed. Form the mixture into three patties that fit the shape of the bread slices.
03 -
Preheat a nonstick skillet over medium-high heat. Place patties in the skillet and cook for 2–3 minutes on one side. Carefully flip and cook another 2–3 minutes. Reduce heat to low and cook an additional 5 minutes, ensuring the patties are browned throughout. Check internal temperature; patties should reach 160°F (71°C).
04 -
In a small bowl, combine mayonnaise, ketchup, bacon bits, sweet relish, and sugar. Stir until homogenous and set aside.
05 -
Heat a second skillet over medium-low. Place a slice of bread, butter-side down, in the pan. Layer two slices of cheddar cheese, a cooked patty, and two slices of Provolone cheese on top. Spread prepared sauce on the unbuttered side of another bread slice and place it sauce-side down to top the sandwich.
06 -
Cook each side for 2–3 minutes or until the bread is golden and toasted. Repeat the assembly and toasting process for the remaining sandwiches.
07 -
Remove from the skillet, plate immediately, and serve hot.
# Notes:
01 -
For uniform melting, allow cheese slices to come to room temperature before assembly.
02 -
Use a digital thermometer to ensure food-safe internal temperature is reached.