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Delicious Patty Melt on Rye Recipe with Swiss Cheese and Onion Jam

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A comforting and flavorful patty melt sandwich featuring juicy beef patties, melty Swiss cheese, and a sweet-savory caramelized onion jam on crusty rye bread. Perfect for a quick, satisfying meal.

Ingredients

Scale
  • 1 lb (450 g) ground beef, 80/20 blend
  • Salt and freshly ground black pepper, to taste
  • 1 tsp Worcestershire sauce (optional)
  • 2 large yellow onions, thinly sliced
  • 2 tbsp (30 g) unsalted butter
  • 1 tbsp (12 g) brown sugar
  • 1 tbsp (15 ml) balsamic vinegar
  • A pinch of salt
  • 8 slices rye bread (dense, marbled rye preferred)
  • 8 slices Swiss cheese
  • 2 tbsp (30 g) softened butter for grilling

Instructions

  1. Make the Onion Jam (about 30 minutes): Melt butter in a medium skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Stir occasionally, letting the onions soften slowly. After about 15 minutes, sprinkle in the brown sugar and continue stirring every few minutes until the onions turn a deep golden brown and jammy, roughly another 10-15 minutes. Stir in balsamic vinegar, cook for 1 more minute, then remove from heat and set aside.
  2. Form and Season Patties (5 minutes): In a bowl, combine ground beef with Worcestershire sauce (if using), salt, and pepper. Mix gently — don’t overwork the meat to keep patties tender. Divide into 4 equal portions and shape each into a patty slightly larger than your bread slices, as they’ll shrink while cooking.
  3. Cook the Patties (8-10 minutes): Heat the cast iron skillet over medium-high heat. Place patties in the pan and cook for about 4-5 minutes per side for medium doneness, adjusting time for your preferred level. Look for a nice brown crust and juices pooling on top before flipping. Avoid pressing down on the patties — you’ll lose those juicy flavors.
  4. Assemble the Sandwiches (5 minutes): Butter one side of each rye bread slice. On the unbuttered side, layer Swiss cheese, a cooked beef patty, a generous spoonful of onion jam, and another slice of Swiss cheese. Top with another slice of bread, buttered side facing out.
  5. Grill the Patty Melts (6-8 minutes): Heat a non-stick skillet or griddle over medium heat. Place the sandwiches and grill, pressing down lightly with a spatula or weighted pan, until the bread is golden brown and crispy, and the cheese melts, about 3-4 minutes per side. Keep an eye on the heat to avoid burning the rye.
  6. Serve Warm: Let sandwiches rest for a minute before cutting in half. This helps the cheese set slightly, so it doesn’t ooze out immediately. Enjoy with your favorite pickles or a crisp side salad.

Notes

For gluten-free option, substitute rye bread with sturdy gluten-free bread. For dairy-free, use plant-based melty cheese and olive oil instead of butter. Take your time caramelizing onions low and slow to avoid burning. Do not overmix or press patties while cooking to keep them juicy. Use medium heat to avoid burning rye bread. Leftover onion jam keeps well refrigerated for up to a week.

Nutrition

Keywords: patty melt, rye bread, Swiss cheese, onion jam, caramelized onions, sandwich, comfort food, beef patty, easy recipe

Find it online: https://chrisfeasts.com/delicious-patty-melt-on-rye-recipe-with-swiss-cheese-and-onion-jam/