Patty Melt with Secret Sauce

5 — Butter and griddle the bread

1. Spread softened butter evenly on one side of each bread slice. Buttered side will be the outside.
2. Wipe the pan clean if needed and reduce heat to medium. Place two bread slices, buttered-side down, on the skillet. On each slice, add: a generous spoonful of secret sauce, a cheese-topped patty, a heap of caramelized onions, and another thin smear of sauce if you like. Top with the remaining bread slice, buttered side up.
3. Cook 2–3 minutes until the bottom is deep golden brown. Use a spatula to press slightly (helps cheese fuse). Carefully flip and cook another 2–3 minutes until second side is golden and cheese is fully melted.

Alternative: For extra melty cheese, after assembling sandwiches (before toasting) you can place them on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, then finish on the skillet to brown the bread.

6 — Rest, slice, and serve

1. Remove sandwiches to a cutting board and let rest 1 minute (cheese is molten and hot).
2. Slice diagonally with a sharp knife. Serve immediately with pickles or fries and extra secret sauce on the side.

Notes, tips & troubleshooting

• Bread choice: Rye gives classic flavor contrast; marbled rye adds visual appeal. Sourdough works well if you prefer tang. Thick slices = more sturdy sandwich.
• Cheese: Swiss and Gruyère melt beautifully and complement onion and rye. American cheese gives classic diner goo. Mix cheeses for complexity.
• Patties: Use 80/20 ground beef for juiciness. If using leaner beef, add a small pat of butter to the pan or a teaspoon of olive oil to the meat mixture.
• Crispness: Don’t skimp on buttering the bread — it’s what crisps to golden brown. Cast-iron skillets give the best sear.
• Make-ahead: Sauce can be made up to 5 days ahead. Caramelized onions keep refrigerated for 3–4 days. For quicker weeknight assembly, cook patties and onions ahead and reheat briefly on the griddle.
• Vegetarian option: Replace patties with thick seasoned portobello mushrooms, plant-based burger patties, or smashed seasoned tempeh. Adjust cook time for the substitute.

Flavor variations

• Spicy: Add ½ tsp sriracha to the secret sauce or spread a thin layer of chipotle mayo.
• Smoky: Use smoked paprika in the sauce and a slice of smoked cheddar with the Swiss.
• French onion twist: Use caramelized onions heavily, a thin smear of beef jus on the bread, and swap Swiss for gruyère for an au-jus vibe.
• Double-decker: Make a triple-stack with two thin patties, extra cheese and an extra bread slice in the middle — press and grill slowly.

Quick nutrition snapshot (approximate per large sandwich)

• Calories: ~700–900 (depends on beef fat content, cheese amount, and bread)
• Protein: ~35–45 g
• Notes: This is a rich, indulgent sandwich — balance it with a light side salad or roasted vegetables if desired.

Final plating idea

Cut each patty melt on the diagonal, place the halves slightly overlapped, tuck a few cornichons or dill pickle slices beside them, and serve with a small ramekin of extra secret sauce for dipping. A crisp slaw or simple arugula salad tossed in lemon vinaigrette helps cut the richness.

Enjoy! If you want, I can scale this for 6 people, convert it to metric-only measurements, give a shopping list, or write a quick weeknight 15-minute shortcut version. Which would you like next?