I’ve always been a fan of the patty melt. Patty melts are a quick, simple meal that take no time at all. This recipe is inspired by one I made repeatedly my first year as an apprentice. My favorite thing about it was the caramelized onion, and since then I want to put it in everything. So I thought I’d make my own version of this delicious but ugly stepsister to the sandwich.
Swiss Patty Melt with Balsamic Caramelized Onions on Rye
What you’ll need:
Ground beef patties, raw
Sliced Swiss Cheese
Preheat an oven to 375F. Season the ground beef patties with salt and pepper on both sides. In an oven safe saute pan, melt some butter over medium heat. Add the beef patties and cook on both sides, 2 minutes each side. Then put the pan in the preheated oven and cook for another 5 minutes. Remove from the oven; the patties should bleed. Set aside for assembly.
In another skillet, add some butter and melt over medium heat. Julienne the yellow onion and add to the skillet, cook for about 5 minutes, then reduce to low heat. You want the onions to caramelize but not get color too quickly. After the onions have become translucent and brown, add the balsamic vinegar. Reduce by half and add a tablespoon of butter. This will create a glaze. Set aside.
In a large, deep skillet, heat some butter. Lightly toast the rye bread in the pan until brown on both sides. Remove from pan and set aside.
On a lightly sprayed baking tray, lay out the rye bread slices. Place the beef patties on half of them, then top with a slice of swiss cheese and some balsamic onion. Top with the remaining rye bread halves. Pop the tray into the oven at 375F and bake for 5 minutes. The bread should be toasted, the cheese melted, and the beef patties at medium.
If you’re looking for a meal that is both indulgent and quick to make, go for a patty melt. Serve this with fries, coleslaw, or even a salad if you’re feeling a little too indulgent. It’s the perfect sandwich for when it’s just a little too cold outside.
Swiss Patty Melt with Balsamic Caramelized Onion on Rye
8 slices of Rye bread, I used a local bread company
4 quarter pound ground beef patties, 85/25 blend
4 slices of Swiss cheese
1 yellow onion, julienned
1/4 cup balsamic vinegar
4 Tbsp butter
- Preheat an oven to 375F. In a sauté pan over medium heat add 1 Tbsp of butter. When butter has melted add the julienned yellow onion. Cook until the onions are translucent, about 5 minutes, then reduce the heat. Let the onion cook over a low heat until they have kept their translucency but are lightly brown in color, about another 5 minutes. Turn the heat back up to medium, add the balsamic vinegar, and reduce by half. Add 1 Tbsp of butter and cook until butter has incorporated and a glaze has formed. Make sure onions are completely coated and remove the pan from the heat. Set aside.
- In an oven-safe sauté pan, melt 1 Tbsp of butter. While the butter is melting, season the beef patties with salt and pepper on both sides. When butter is melted and pan is hot, add the beef patties. Cook for 2 minutes and then flip and cook another 2 minutes. Pop the pan into the oven and cook for 5 minutes. The patties should be bleeding a bit. Remove from the oven and set aside to start assembling sandwiches.
- While the beef patties are in the oven, toast your bread. In a large, deep sauté pan, melt the remaining Tbsp of butter over medium heat. Lightly toast the bread slices on both sides, when toasted set aside for assembly.
- Lightly spray a sheet pan with cooking spray. Place the eight pieces of toasted rye bread on the sheet pan. Top four of the eight pieces with a beef patty, on top of the beef patty add a slice (or two) of Swiss cheese. Next evenly distribute the caramelized onion on the Swiss cheese slices. Top with the remaining bread slices. Place pan in the oven and let it bake for 5 minutes. Remove from oven when the cheese has melted and the beef patty is to your desired doneness. If you want to take it a step further you can use a sandwich press or panini press if you want a flatter sandwich, but this is completely optional.