Patty Melts with Special Sauce Recipe

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

Rye bread: Adds a unique flavor and texture, perfect for toasting and holding the ingredients together.

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: Forms the base of the special sauce, adding creaminess.

Ketchup: Adds a tangy sweetness to the special sauce.

Dijon mustard: Provides a sharp, tangy flavor to the special sauce.

Worcestershire sauce: Adds umami and depth to the special sauce.

Garlic powder: Enhances the flavor of the special sauce with a mild garlic taste.

When caramelizing onions, be patient and avoid rushing the process. Cook them over medium heat, stirring occasionally, to allow the natural sugars to develop and achieve a deep, rich flavor. If the onions start to stick, add a splash of water to deglaze the pan and continue cooking until they reach a golden brown color. This will enhance the overall taste and texture of your patty melts.

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

• rye bread - Substitute with sourdough bread: Sourdough bread has a tangy flavor that complements the savory ingredients well.

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

• sliced onion - Substitute with caramelized shallots: Caramelized shallots offer a sweeter and more delicate flavor compared to onions.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used for sautéing the onions.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative.

• ketchup - Substitute with tomato paste: Tomato paste has a more concentrated tomato flavor and less sugar than ketchup.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with added texture from the mustard seeds.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and can be used in the same quantity.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• Allow the patty melts 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 to maintain freshness and prevent them from sticking together.
• Place the wrapped patty melts in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator if you plan to consume the patty melts within 3-4 days. For longer storage, place them in the freezer.
• If freezing, label the container or bag with the date to keep track of their freshness. Patty melts can be frozen for up to 2 months.
• To reheat refrigerated patty melts, preheat your oven to 350°F (175°C). Place the patty melts on a baking sheet and cover them loosely with aluminum foil. Bake for about 10-15 minutes or until heated through.
• For frozen patty melts, thaw them in the refrigerator overnight before reheating. Alternatively, you can reheat them directly from frozen by baking at 350°F (175°C) for 20-25 minutes, covered with aluminum foil.
• To maintain the crispiness of the bread, you can also reheat the patty melts in a skillet over medium heat. Cook for about 3-4 minutes per side, or until the bread is toasted and the cheese is melted.
• Avoid using the microwave to reheat patty melts as it can make the bread rubbery and the meat unevenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each patty melt in aluminum foil to keep it moist. Place them on a baking sheet and heat for about 15-20 minutes, or until the cheese is melted and the bread is crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the patty melt in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until the cheese is melted and the bread is toasted.

• Microwave Method: Place the patty melt on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. Note: This method may result in a less crispy bread.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the patty melt on the toaster oven rack or a baking sheet. Heat for about 10-12 minutes, or until the cheese is melted and the bread is crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the patty melt in the air fryer basket. Heat for about 5-7 minutes, or until the cheese is melted and the bread is crispy.

• Mixing bowl: Use this to combine all the ingredients for the special sauce.

• Skillet: Essential for cooking the onions, beef patties, and toasting the assembled sandwiches.

• Spatula: Handy for flipping the patties and the assembled sandwiches.

• Knife: Necessary for slicing the onion.

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

• Measuring spoons: Use these to measure out the mayonnaise, ketchup, dijon mustard, worcestershire sauce, and garlic powder for the special sauce.

• Measuring cup: Needed to measure the ¼ cup of mayonnaise.

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

• Spreader knife: Ideal for spreading the special sauce on the rye bread slices.

Prepare the special sauce ahead: Mix the mayonnaise, ketchup, dijon mustard, worcestershire sauce, and garlic powder in advance and store in the fridge.

Caramelize onions in bulk: Cook a large batch of sliced onions and store them for future use.

Pre-shape the patties: Form the ground beef into patties and refrigerate them until ready to cook.

Use a large skillet: Cook multiple patties and sandwiches at once to save time.

Pre-slice the bread: Have the rye bread slices ready to go for quick assembly.