The Ultimate Patty Melt Stack

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The Ultimate Patty Melt Stack

A towering, diner-style classic with caramelized onions and double-melted cheese.

  • Prep time: 15 minutes

  • Cook time: 35 minutes

  • Servings: 4 sandwiches

Ingredients

For the Caramelized Onions:

  • 2 large yellow onions, thinly sliced

  • 1 tbsp olive oil

  • Pinch of salt

For the Patties:

  • 1 lb ground chuck (80/20 fat ratio)

  • Salt and freshly cracked black pepper to taste

For the Sandwich Assembly:

  • 8 slices thick-cut sourdough or rye bread

  • 4 tbsp unsalted butter, softened

  • 4 slices Swiss cheese

  • 4 slices Gruyère or Havarti cheese

Optional “Secret Sauce” Dipping:

  • 1/4 cup mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • A dash of hot sauce

Instructions

1. Caramelize the Onions

Heat the olive oil in a skillet over low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–25 minutes. You want them soft, jam-like, and deep golden brown. Remove from the pan and set aside.

2. Prep and Sear the Beef

Divide the ground beef into four equal portions. Shape them into thin oval patties slightly larger than your bread slices (to account for shrinkage). Season both sides generously with salt and pepper. Heat a cast-iron skillet over medium-high heat. Sear the patties for 3–4 minutes per side until a brown crust forms. Remove and let them rest on a plate for 2 minutes.

3. Assemble the Stack

Wipe your skillet clean. Spread the softened butter generously on one side of each bread slice. Place four slices, butter-side down, into the skillet over medium heat. Build in this order:

  1. One slice of Swiss cheese.

  2. One beef patty.

  3. A large spoonful of caramelized onions.

  4. One slice of Gruyère/Havarti.

  5. The second slice of bread (butter-side up).

4. The Final Grill

Grill for 2–3 minutes per side. Use a spatula (or a heavy press) to gently weigh the sandwich down; this ensures the cheese acts as “glue.” Once the bread is golden-brown and the cheese is oozing, remove from heat.

5. Serve

Slice diagonally and stack the halves. If you’re going for a “high-rise” presentation, use a wooden skewer to hold the layers in place.

Pro-Tips for Success

  • The “Glue” Method: Placing cheese both below and above the patty is the secret to keeping the onions from falling out when you take a bite.

  • Bread Choice: Sourdough provides a sturdy structure that won’t get soggy, while Rye offers that traditional “patty melt” tang.

  • Don’t Rush the Onions: High heat will make onions bitter. Low and slow is the only way to get that natural sweetness.

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