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Classic Rye Patty Melt
Andre Lewis

Classic Rye Patty Melt

The patty melt is the most diner thing on any menu—it exists because there was a flat top and rye bread. A thin beef patty, properly browned onions, Swiss and American cheese cook into one crisp rectangle. Moderate heat melts the center before the rye burns.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter divided
  • 2 large yellow onions thinly sliced
  • 1/2 tsp kosher salt divided
  • 12 oz 80% lean ground beef
  • 1/2 tsp black pepper
  • 4 slices seeded rye bread
  • 2 slices Swiss cheese
  • 2 slices American cheese

Method
 

  1. Melt 1 tablespoon butter in a cast-iron skillet over medium-low heat, add onions and 1/4 teaspoon salt and cook for 35 to 40 minutes, stirring often, until deep brown.
  2. Shape the beef into two thin oval patties slightly larger than the bread and season with remaining salt and pepper.
  3. Raise the skillet to medium-high and cook the patties for 2 to 3 minutes per side until browned and 160°F inside.
  4. Layer Swiss, patty, onions and American between rye slices and spread remaining butter on the outer bread faces.
  5. Griddle over medium-low heat for 3 to 4 minutes per side until the bread is crisp and both cheeses melt.