This classic patty melt recipe combines a grilled burger with melty cheese and caramelized onions sandwiched between two slices of buttery toasted bread.
Why this recipe works
This American-style diner sandwich is popular for a reason. A good patty melt brings all the comforting flavors of a burger to the table but instead of piling it inside a bun, you’ll sandwich it between two slices of thick bread. Each bite begins with a satisfying crunch from the toasted bread met with melty cheese, tender onions, and a juicy burger as you begin to sink your teeth in.
In all of its simplicity, patty melts really are a satisfying sandwich for both lunch and dinner, especially when you load it with cheese. If you want to stray off the beaten path try adding sliced pickles – because pickles on sandwiches just make sense, much like you’d stuff them inside a Cuban sandwich or corned beef sandwich. Additionally, mushrooms, yellow mustard, or thousand island dressing are popular options to incorporate depending on what your preferences are.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BREAD – Rye bread has a nice hearty weight to it making it ideal for patty melts. You can also try sourdough or even Texas toast.
CHEESE – We like to use a combination of cheddar cheese and Swiss cheese, however, you can certainly opt for all of the same type of cheese. Muenster, Havarti, and pepper jack are all great substitutes for the Swiss while American cheese is a good sub for the cheddar.
How to Make Patty Melt
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat flat top grill or griddle.
- Divide ground beef into two pieces. Roll each piece into a ball. Place a ball on parchment paper and fold the paper over to cover the ball. Press down on the parchment to flatten the ball into a patty. Repeat for second patty.
CHEF’S TIP – Press your thumb into the center of the patty to create an indentation. This will keep the center of the patty from swelling while it cooks.
- Season patties with Montreal steak seasoning.
- Brush each slice of bread with melted butter.
- Place patties on the preheated grill, seasoned side down. Sprinkle seasoning on the side facing up.
- Place sliced onions on the flat top next to the burgers. Cook, turning occasionally with a spatula.
- Turn burgers and cook to desired doneness. When burgers are almost done, add a slice of cheese.
- While the cheese is melting, place bread slices, buttered side down, onto the flat top. Add shredded cheeses to each slice of bread.
- Move grilled onions to the top of each cheese topped burger patty. Using a spatula, lift each onion-topped patty to one of the cheese-topped slices of bread.
- Using a spatula, carefully lift the other cheese-topped slice of bread and place it over the burger patty to create a sandwich. Press the top of each sandwich with the spatula to help the cheese stick together.
Frequently Asked Questions & Expert Tips
Patty melts are a sandwich, though many would argue that it’s a burger. They share similarities as both of them contain a burger patty that’s placed between two slices of bread. However, typical burgers consist of toppings such as lettuce, tomato, and onion and are almost exclusively served in a classic burger bun. Patty melts take a slightly different route by placing the burger between two regular (thick-cut or hearty) slices of sandwich bread accompanied by grilled onions and plenty of melty cheese.
Store any leftovers in an air-tight container kept in the refrigerator for 2-3 days.
To reheat a patty melt, wrap the sandwich with aluminum foil and reheat in a 350F oven, air fryer, or toaster oven for around 10 minutes or until warmed through. You can remove the foil towards the end to help the bread crisp back up. Because the sandwich has layers, warming it in a skillet may end up only reroasting the bun leaving the patty cold on the inside, unless you want to deconstruct the sandwich. Reheating in the microwave will likely leave the bread soggy.
Serving Suggestions
Serve your patty melt with a side of french fries or potato chips with a pickle spear. Optionally pair with a side of thousand island dressing, yellow mustard, or mayo to dip in or smear the dressings onto the bread itself. Enjoy warm from the griddle or grill.
Ingredients
- 4 slices marble rye bread
- 2/3 pound ground beef 85/15
- 1 cup sliced onion 1 medium onion
- 2 Tablespoons Montreal steak seasoning divided
- 4 Tablespoons melted butter
- 2 slices cheese Swiss or cheddar for topping the burger
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
Things You’ll Need
- Flat top grill or cast iron skillet/griddle
- Parchment paper
- Basting brush
Before You Begin
- Rye bread has a nice hearty weight to it making it ideal for patty melts. You can also try sourdough or even Texas toast.
- We like to use a combination of cheddar cheese and Swiss cheese, however, you can certainly opt for all of the same type of cheese. Muenster, Havarti, and pepper jack are all great substitutes for the Swiss while American cheese is a good sub for the cheddar.
- Store any leftovers in an air-tight container kept in the refrigerator for 2-3 days.
- To reheat a patty melt, wrap the sandwich with aluminum foil and reheat in a 350F oven, air fryer, or toaster oven for around 10 minutes or until warmed through. You can remove the foil towards the end to help the bread crisp back up. Because the sandwich has layers, warming it in a skillet may end up only reroasting the bun leaving the patty cold on the inside, unless you want to deconstruct the sandwich. Reheating in the microwave will likely leave the bread soggy.
Instructions
- Preheat flat top grill. You can also use an electric griddle, stove top flat top, or cast iron skillet.
- Divide ground beef into two pieces. Roll each piece into a ball. Place a ball on parchment paper and fold the paper over to cover the ball. Press down on the parchment to flatten the ball into a patty. Repeat for second patty.CHEF’S TIP – Press your thumb into the center of the patty to create an indentation. This will keep the center of the patty from swelling while it cooks.
- Season patties with Montreal steak seasoning.
- Brush each slice of bread with melted butter.
- Place patties on the preheated grill, seasoned side down. Sprinkle seasoning on the side facing up.
- Place sliced onions on the flat top next to the burgers. Cook, turning occasionally with a spatula.
- Turn burgers and cook to desired doneness. When burgers are almost done, add a slice of cheese.
- While the cheese is melting, place bread slices, buttered side down, onto the flat top. Add shredded cheeses to each slice of bread.
- Move grilled onions to the top of each cheese topped burger patty. Using a spatula, lift each onion-topped patty to one of the cheese-topped slices of bread.
- Using a spatula, carefully lift the other cheese-topped slice of bread and place it over the burger patty to create a sandwich. Press the top of each sandwich with the spatula to help the cheese stick together.
