Patty Melts

Patty Melts

My mother’s favorite sandwich she made for us so many times! To satisfy your craving, here is her recipe. The origins of the patty melt sandwiches are unclear but they have been seen on restaurants menus as early as 1940.

Serves 4 | Prep time 15 minutes | Cook time 40-45 minutes


8 thick slices American cheese

8 thick slices white sandwich bread

8 thick sliced bacon strips, cooked

¾ cup Thousand Island dressing, plus more for dipping

2 tablespoons unsalted butter, divided

For the caramelized onions

4 tablespoons olive oil

2 large yellow onions, thinly sliced

For the patty melts

1 pound regular ground beef

½ tablespoon onion powder

½ tablespoon granulated garlic

1 teaspoon salt

1 teaspoon freshly ground black pepper


Prepare the onions. Heat the oil in a skillet over medium-low heat. Add the onions, stirring briefly to coat with oil. Cook until browned (about 35 minutes); flipping over only about every 10 minutes. Remove from the heat and set aside.

Prepare the patties. Combine the ingredients for patty melts and mix with your hands until well blended. Divide into 4 and shape into square patties to fit the bread slices.

Grill the meat over high heat. Flip over when the bottom no longer sticks to the grate or pan (about 3 minutes). Cook on the other side until medium rare (about 2–3 minutes) or to the desired doneness. Remove from heat and let rest to set.

Assemble the sandwiches. Spread 2 bread slices with Thousand Island dressing. Fill with 1 patty, 2 bacon strips, 2 slices cheese and ¼ of the caramelized onion. Add favorite condiments, if desired, such as mustard, relish, and pickle. Repeat for the rest of the bread and fillings.

Grill the sandwiches. Melt ½ tablespoon of butter in a preheated skillet. Add a sandwich and press down with a spatula until the bottom is golden brown, about 2–3 minutes. Repeat on the other side. Do the same for the other sandwiches.

Slice sandwiches in half and serve with Thousand Island dressing.





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