06/05/2026
Sandwich Season Is Here!
This is a diner classic. The Patty Melt!
Want to eat this classic out? Whataburger, hands down, has the best and are the closest to the traditional recipe.
Rye Bread is the signature bread used to make this nostalgic classic, although it can be made with Texas Toast or Sourdough if you prefer. When choosing the Rye Bread, choose seeded or seedless rye, pumpernickel, Jewish, Russian, or marble rye.
Ingredients:
10 thin slices of sweet onion
2 tbsp. butter, softened and divided
1/2 pound lean ground beef (90% lean)
1/4 tsp. salt and 1/4 tsp. pepper
4 slices rye bread
2 tbsp. Thousand Island Salad Dressing (or exchange for your preferred spread; mayo, ketchup, mustard, horseradish, ranch, etc.)
2 slices Swiss Cheese or (exchange for your preference of cheese)
How to:
In a large skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm.
Shape beef into two oval patties; sprinkle with salt and pepper. In the same skillet, cook patties over medium heat 3-4 minutes on each side or until a thermometer reads 160 degrees and meat juices run clear; drain. Remove and keep warm.
Spread remaining butter over one side of each slice of bread. Place in skillet, buttered side down, and toast until lightly browned.
On each of two slices of toast, layer a slice of cheese, a beef patty, and half of the onion and the dressing. Top with remaining toast.
Nutrition Facts: 1-sandwich is 516 calories
How to store: Patty Melts are best enjoyed as soon as they are cooked and assembled. If you have leftovers, they may be refrigerated for 2-3 days in an airtight food start container. To reheat: warming the melt in a skillet is best since it will crisp up the toasted bread again. Warm the patty melt over medium heat until the cheese is melted and the sandwich is heated all the way through.
