Patty Melts with Special Sauce Recipe

Ground beef: The main protein for the patty melts, providing a rich and savory flavor.

Rye bread: Adds a unique, slightly tangy taste that complements the other ingredients.

Swiss cheese: Melts beautifully and adds a creamy, nutty flavor to the sandwich.

Onion: Caramelized to bring out its natural sweetness, adding depth to the patty melts.

Butter: Used for cooking the onions and toasting the bread, adding richness to the dish.

Mayonnaise: A base for the special sauce, providing creaminess.

Ketchup: Adds a tangy sweetness to the special sauce.

Relish: Brings a sweet and tangy crunch to the special sauce.

Worcestershire sauce: Adds a complex, savory depth to the special sauce.

When caramelizing onions, ensure you cook them low and slow. This allows the natural sugars in the onions to break down and develop a deep, rich flavor. Stir occasionally to prevent burning and add a pinch of salt to help draw out moisture. Patience is key to achieving perfectly caramelized onions.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor when seasoned well.

• rye bread - Substitute with sourdough bread: Sourdough has a tangy flavor that complements the savory elements of the patty melt.

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that pairs nicely with the other ingredients.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a different but pleasant taste to the patty melt.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to sauté the onions and toast the bread.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor while being lower in fat and calories.

• ketchup - Substitute with tomato paste: Tomato paste offers a richer and more concentrated tomato flavor, which can enhance the special sauce.

• relish - Substitute with chopped pickles: Chopped pickles provide a similar tangy and crunchy element to the sauce.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds a similar umami flavor and depth to the sauce.

• Allow the patties to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap each patty melt individually in aluminum foil or plastic wrap. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped patty melts in an airtight container or a resealable plastic bag. Label the container with the date to keep track of freshness.

• Store the special sauce separately in a small airtight container. This ensures the sauce remains fresh and doesn't make the bread soggy.

• Refrigerate the patty melts and special sauce for up to 3 days. Reheat the patty melts in a skillet over medium heat until warmed through, and add the special sauce just before serving.

• For longer storage, freeze the patty melts by placing the wrapped sandwiches in a single layer on a baking sheet. Freeze until solid, then transfer to a resealable plastic bag or airtight container.

• Freeze the special sauce in a separate container or ice cube tray. Once frozen, transfer the sauce cubes to a resealable plastic bag.

• To reheat frozen patty melts, thaw them in the refrigerator overnight. Reheat in a skillet over medium heat until the bread is crispy and the cheese is melted. Thaw the special sauce in the refrigerator and add it to the patty melts just before serving.

• Preheat your oven to 350°F. Wrap each patty melt in aluminum foil to keep the bread from drying out. Place them on a baking sheet and heat for about 15-20 minutes or until the cheese is melted and the patty is warmed through.

• For a quicker method, use a skillet over medium heat. Place the patty melt in the skillet and cover it with a lid to trap the heat. Cook for about 5-7 minutes on each side, ensuring the bread gets crispy again and the cheese melts.

• If you have an air fryer, set it to 350°F. Place the patty melts in the basket and heat for 5-7 minutes. This method ensures a crispy exterior while keeping the meat and cheese perfectly warmed.

• For a microwave option, place the patty melt on a microwave-safe plate. Cover it with a damp paper towel to prevent the bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Skillet: Used for cooking the onions until caramelized and for cooking the patties to the desired doneness.

• Spatula: Handy for flipping the patties and the sandwiches in the skillet.

• Mixing bowl: Needed to mix all the special sauce ingredients together.

• Knife: Essential for thinly slicing the onion.

• Cutting board: Provides a surface for slicing the onion.

• Measuring spoons: Used to measure out the mayonnaise, ketchup, relish, and Worcestershire sauce for the special sauce.

• Butter knife: Useful for spreading butter on the bread slices.

• Plate: For setting aside the caramelized onions and cooked patties.

• Spatula: Handy for flipping the patties and the sandwiches in the skillet.

• Serving platter: To assemble and serve the finished patty melts.

Pre-caramelize the onions: Caramelize the onions in advance and store them in the fridge to save time during assembly.

Pre-make the patties: Form and season the ground beef patties ahead of time, then refrigerate or freeze them until needed.

Prepare the special sauce: Mix the special sauce ingredients in advance and keep it in the fridge for quick access.

Use pre-sliced cheese: Buy pre-sliced swiss cheese to avoid the hassle of slicing it yourself.

Butter the bread ahead: Spread butter on the rye bread slices beforehand and store them in an airtight container.