Today’s recipe is the final installment in my sourdough rye bread series. These patty melt burgers, or sandwiches if you prefer, are the sole purpose of why I baked the New York Deli onion rye bread.
Hubby and I have had our fair share of patty melts and these are among the very best we’ve ever eaten. It sounds like such a grand statement for a simple hamburger sandwich, but I wholeheartedly mean it. Perhaps it had something to do with the fact that the bread was homemade.
As you bite into your patty melt your fingers and lips will be coated with a buttery bread, oozing cheese, sweet caramelized onions, and tender-juicy beef. Each bite is a little explosion of amazing flavours that leaves both your mouth and stomach begging for another bite. Seriously, they are that good!
For hubby and I patty melts can only, or should only, be made with Swiss cheese — no alternatives. I know many people make theirs with American cheese but the flavour doesn’t come close to the added depth that Swiss cheeses adds. The only seasonings are the caraway seeds in the bread, a little salt and some ground black pepper. Nothing else is needed as these simple ingredients create a robust flavored sandwich.
Don’t you just want to take a big bite?
Side dishes to patty melts can be anything from french fries, baked or smashed potatoes, or if you feel a little guilty from all the calories a piece of grilled lettuce also goes great. Serve with a couple of dill pickles on the side for yet more crunch, but never add them inside the patty melt.
- 500gm or 1 lb ground beef
- salt and ground black pepper to taste
- Swiss cheese, at least 2 slices per sandwich
- 4 large onions, peeled and thinly sliced
- olive oil or vegetable oil of choice
- New York deli style rye bread
- unsalted butter
- Heat enough olive oil to lightly coat the pan. Saute the onions until they are soft and translucent and begin to caramelize or turn brown. If you’d like add a little salt and black pepper to the onions. If needed add a little water to the pan to prevent onions from burning, make sure to cook off all the water.
- Mix the beef with some salt and pepper. Shape 4 patties into a thin oblong shape. Melt some butter in a separate pan and cook the patties all the way through. Place sliced Swiss cheese on patties and allow to melt. Remove from the pan and drain off all extra fat and pan juices. Melt a little more butter in the pan and place sliced rye bread into the pan. Toast the bread then place the patties on top as well as another toasted slice of bread. Serve straight away with desired side dish.
And this gorgeous patty melt is what yours should look like. Warm, buttery, cheesy, oniony and ready to bite into. Don’t you want to taste it too?
So are you guys fans of patty melts too?