Each bite of a good patty melt 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.
2slicescheeseSwiss or cheddar for topping the burger
1/2cupshredded cheddar cheese
1/2cupshredded Swiss cheese
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.
Notes
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.