Classic Patty Melt Sandwich (Print Version)
# Ingredients:
→ Bread and Butter
01 -
6 slices rye bread
02 -
6 tablespoons unsalted butter, softened
→ Beef Patties
03 -
1 kilogram ground beef
04 -
0.75 teaspoon ground black pepper
05 -
0.5 teaspoon sea salt
06 -
0.25 teaspoon onion powder
→ Special Sauce
07 -
3 tablespoons mayonnaise
08 -
2 tablespoons ketchup
09 -
1 tablespoon bacon bits
10 -
1 teaspoon sweet relish
11 -
1 teaspoon white sugar
→ Cheese
12 -
6 slices cheddar cheese
13 -
6 slices Provolone cheese
# Instructions:
01 -
Spread softened butter evenly on one side of each rye bread slice. Set aside.
02 -
Combine ground beef, ground black pepper, sea salt, and onion powder in a bowl. Mix until spices are fully incorporated.
03 -
Shape the beef mixture into three even patties, sized to fit the bread slices.
04 -
Heat a nonstick skillet over medium-high heat. Add the beef patties and cook for 2–3 minutes. Carefully flip and cook for an additional 2–3 minutes.
05 -
Reduce heat to low. Continue cooking patties for 5 minutes until the centre is fully cooked without pink remaining. Ensure an internal temperature of 71°C.
06 -
In a small bowl, mix together mayonnaise, ketchup, bacon bits, sweet relish, and white sugar until smooth. Set aside.
07 -
Heat a clean skillet over medium-low. Place a slice of rye bread, buttered side down, in the skillet. Top with two slices of cheddar cheese, followed by one beef patty and two slices of Provolone cheese.
08 -
Spread the prepared sauce onto the unbuttered side of a second bread slice. Place sauce-side down onto the sandwich in the skillet.
09 -
Cook assembled sandwich for 2–3 minutes on each side, or until both sides are golden brown and cheese is melted. Repeat for remaining sandwiches. Serve immediately.
# Notes:
01 -
For optimal texture, use thick-cut rye bread and press gently with a spatula while toasting to ensure even crispness.