To store leftover patty melts, allow them to cool completely.
Wrap each sandwich individually in aluminum foil or plastic wrap and place them in an airtight container.
They can be kept in the refrigerator for up to 3 days.For longer storage, wrap tightly and freeze for up to 2 months.
To reheat, thaw in the fridge if frozen, then heat on a skillet over medium heat until warmed through, or reheat in the oven at 350°F (175°C) for 10-15 minutes until the cheese is melted and the sandwich is crispy.
Ultimate Patty Melt with Secret Sauce
Ingredients:
1 lb ground beef
8 slices of rye bread
8 slices of Swiss cheese
1 large onion, thinly sliced
4 tbsp butter, plus more for spreading
Salt and pepper to taste
For the Secret Sauce:
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp relish
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Directions:
Begin by mixing the secret sauce ingredients in a small bowl.
Adjust seasoning to taste, then set aside.
In a skillet over medium heat, melt 1 tbsp of butter. Add the thinly sliced onions, season with salt and pepper, and cook until caramelized, about 10-15 minutes. Transfer to a plate.
Form the ground beef into 4 patties, slightly larger than your bread slices.
Season both sides with salt and pepper.
In the same skillet, cook the patties to your desired doneness, about 4 minutes per side for medium.
Remove and set aside.
Butter one side of each bread slice.
To assemble, spread the secret sauce on the non-buttered side of 4 slices, add a slice of cheese, a patty, caramelized onions, another slice of cheese, and top with another bread slice, buttered side up.
In a clean skillet over medium heat, grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.
To store leftover patty melts, first let them cool to room temperature.
Wrap each patty melt in aluminum foil or plastic wrap and place them in an airtight container.
Store in the refrigerator for up to 3 days. If you want to store them longer, wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
When reheating, thaw in the refrigerator if frozen, and reheat in a skillet over medium heat until the cheese is melted and the bread is crispy, or bake in the oven at 350°F (175°C) for 10-15 minutes.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 4 servings