Patty Melts with Secret Sauce

PREPARATION:

1. Prepare the Secret Sauce: In a small bowl, combine the mayonnaise, ketchup, Dijon mustard, pickle relish, and hot sauce (if using). Stir until all ingredients are well blended. Season with salt and pepper to taste. Set the sauce aside to allow the flavors to meld while you prepare the rest of the sandwich.
2. Caramelize the Onions: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 15-20 minutes. If they start to stick, add a little water to the pan to deglaze. Once caramelized, remove the onions from the pan and set them aside.
3. Cook the Patties: While the onions are caramelizing, form the ground beef into two equal-sized patties, making them slightly larger than the bread slices as they will shrink during cooking. Season both sides with salt and pepper. In the same skillet used for the onions, melt the remaining tablespoon of butter over medium-high heat. Add the patties and cook for 3-4 minutes on each side, or until they are cooked to your desired level of doneness. Place a slice of cheese on each patty during the last minute of cooking, allowing it to melt.
4. Assemble the Patty Melts: Spread a generous layer of the secret sauce on one side of each slice of rye bread. On two of the slices, layer a patty with melted cheese, followed by caramelized onions. Top with the remaining slices of bread, sauce side down.
5. Grill the Sandwiches: Wipe out the skillet and return it to medium heat. Add the assembled sandwiches to the skillet and cook for 2-3 minutes on each side, or until the bread is golden brown and crispy, and the cheese is fully melted.
6. Serve: Once the patty melts are grilled to perfection, remove them from the skillet, slice in half if desired, and serve immediately. Pair with your favorite sides, such as fries or a salad, and enjoy!

Tips for the Best Patty Melts

• Choose the Right Bread: Rye bread is the traditional choice for patty melts, but you can use any sturdy bread that holds up well to grilling, such as sourdough or Texas toast.
• Don’t Rush the Onions: Caramelizing onions takes time, but it’s worth it. Cook them low and slow to develop that deep, sweet flavor that pairs perfectly with the savory beef and cheese.
• Customize Your Sauce: The secret sauce is versatile—adjust the ingredients to suit your taste. Add more hot sauce for extra spice or more relish for a tangier flavor.