Patty Melts with Secret Sauce

A patty melt is a beef patty and melted Swiss cheese pressed between two slices of buttered rye bread and griddled until both sides are golden. Think of it as a burger and a grilled cheese in one sandwich. This version adds a creamy secret sauce made from mayonnaise, ketchup, Dijon mustard and a few seasonings. The recipe makes 4 sandwiches, with 10 minutes of prep and 20 minutes of cooking.

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The sauce goes on the patties, so it can be mixed while the beef cooks. Everything else is bread, butter, cheese and beef.

What Goes into the Sandwich

The exact amounts are in the recipe card at the bottom. Here is what each part does.

• Ground beef (1 pound): the base of the patties, seasoned with salt, pepper and Worcestershire sauce.
• Swiss cheese (4 slices): one slice per patty, added in the last minute of cooking so it melts over the beef.
• Rye bread (8 slices): the traditional bread for a patty melt, with a hearty, slightly tangy flavor.
• Butter (4 tablespoons, softened): spread on one side of every slice for the golden crust.

The Secret Sauce

The sauce is a mix of pantry ingredients stirred together in a small bowl:

• Mayonnaise (1/2 cup): the creamy base.
• Ketchup (2 tablespoons): a little sweetness and tang.
• Dijon mustard (1 tablespoon): a sharp, zesty edge.
• Pickle relish (1 tablespoon): crunch and tang.
• Garlic powder and onion powder (1 teaspoon each): savory depth, with a little sweetness from the onion.
• Paprika (1/2 teaspoon): mild smokiness and color.

You can make the sauce a day ahead. Store it in an airtight container in the refrigerator so the flavors blend, and stir it before you use it.

Cooking the Patties and the Sandwiches

Have everything measured and the bread and cheese sliced before the beef goes in the pan, and the butter softened.

Mix the beef with the salt, pepper and Worcestershire sauce just until combined, and form 4 equal patties. Cook them in a skillet over medium-high heat for about 4 to 5 minutes on each side, or until they reach the doneness you like. A meat thermometer helps here: 160°F is the target for medium. Lay a slice of Swiss on each patty in the last minute.

To build the sandwiches, put 4 slices of buttered rye in a second skillet over medium heat, buttered side down. Top each with a cheesy patty and a generous spoonful of sauce, then close with the remaining bread, buttered side up. Cook until the bottom is golden brown, about 3 to 4 minutes, then flip and cook the other side for another 3 to 4 minutes until golden and crisp. Slice each sandwich in half and serve right away.

Keeping the Bread from Burning

Hold the skillet at a steady medium heat. If it runs too hot, the bread browns too quickly while the inside is still not warm enough. Patience gives you an even golden crust.

Ways to Change It

• Cheese: Swiss is the classic. Cheddar gives a sharper flavor and pepper jack adds some heat.
• Protein: ground turkey or chicken can replace the beef for a lighter sandwich.
• Extras: sautéed onions or mushrooms add flavor and texture. Avocado slices or jalapeños work as toppings.
• Bread: rye is traditional, but low-carb or gluten-free bread can stand in. Whole wheat bread works too.

What to Serve With Patty Melts

• Side salad: mixed greens, cherry tomatoes and cucumbers with a tangy vinaigrette give a crisp contrast to the melted cheese.
• Roasted vegetables: zucchini, bell peppers and asparagus tossed in olive oil, seasoned with salt and pepper, and roasted until tender.
• Drinks: sparkling water with a squeeze of lemon, or a glass of dry wine.

Swiss cheese and onion fans can also set out a baked hot Swiss onion dip with crackers for game day.

Nutrition per Serving

One sandwich has approximately 550 calories, 40 grams of fat (15 grams saturated), 20 grams of carbohydrates, 1 gram of fiber, 3 grams of sugar, 30 grams of protein and 800 milligrams of sodium. These are estimates.

FAQ

Can I make the secret sauce ahead of time?

Yes. Make it up to a day in advance and keep it in an airtight container in the refrigerator. Stir it before using.

What can you use instead of rye bread?

Low-carb bread or whole wheat bread both work, and lettuce wraps make a lighter version. Each one changes the flavor and texture of the sandwich.

How do you store leftovers?

Put the assembled patty melts in an airtight container in the refrigerator, where they keep for up to 2 days. Reheat them in a skillet over medium-low heat until warmed through, which keeps the bread crisp.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us