Patty Melt
2 servings10 min prep15 min cookEasy
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The Tale of Patty Melt
Story updated
The patty melt is often credited to Tiny Naylor, a California restaurateur of the 1940s, who is said to have created the ground beef, cheese, and grilled rye combination, though as with many American diner classics, the precise origin is loosely documented.
Ingredients
Scale:· 2 servings
- 1/2 lb ground beef
- 4 slices rye bread
- 1 small onion, thinly sliced
- 4 slices Swiss cheese
- 2 tbsp butter, softened
- Salt and pepper, to taste
Instructions
- 1Melt a little butter in a skillet over medium heat and cook the onion slices for 8 to 10 minutes, stirring occasionally, until soft and caramelized, then set aside.
- 2Shape the ground beef into two oval patties sized to fit the bread and season both sides with salt and pepper.
- 3Cook the patties in the same skillet over medium-high heat for about 3 minutes per side, or until done to your liking.
- 4Butter one side of each slice of bread, then assemble each sandwich with cheese, a beef patty, caramelized onions, and another slice of cheese between the bread, butter-side out.
- 5Cook the assembled sandwiches in the skillet over medium-low heat for 2 to 3 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
- 6Slice in half and serve hot.
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