Classic Patty Melt

A quick, easy, and basic recipe for patty melts. I used Jewish rye bread but any bread will work as long as it’s rye. I double the cheese but feel free to use 1 slice per patty melt.

Step: 1

Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.

Step: 2

Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.

Step: 3

Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.

Step: 4

Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

Per Serving: 822 calories; protein 45.8g; carbohydrates 36.7g; fat 54.2g; cholesterol 178mg; sodium 1358.1mg.