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Cast-Iron Patty Melts Recipe

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★★★★

3.9 from 58 reviews

These Cast-Iron Patty Melts are a decadent twist on the classic patty melt, featuring caramelized onions cooked in a cast iron skillet, juicy ground chuck patties, and a melty combination of American and Swiss cheeses sandwiched between rye bread spread with mayonnaise. Pan-fried to golden perfection in butter, this sandwich is crispy on the outside and tender inside, making for an irresistible comfort food meal.

Ingredients

Scale

Main Ingredients

  • 1 Tbsp. olive oil
  • 1 large onion, thinly sliced
  • 2 tsp. kosher salt, divided
  • 1 Tbsp. Worcestershire sauce
  • 1 lb. ground chuck
  • 8 slices rye bread
  • 4 Tbsp. mayonnaise
  • 4 (1 oz.) slices white American cheese, torn in half
  • 4 (1 oz.) slices Swiss cheese, torn in half
  • 4 Tbsp. salted butter, divided

Instructions

  1. Caramelize Onions: Heat olive oil in a large cast iron skillet over medium heat. Add thinly sliced onions and 1 teaspoon of kosher salt. Cook for 20 minutes, stirring often, until the onions are well browned and caramelized. Remove onions from the skillet and transfer to a medium bowl. Stir in Worcestershire sauce. Do not wipe the pan clean before the next step.
  2. Prepare Patties: While the onions cook, divide the ground chuck into 4 equal portions. Press each portion into a thin patty roughly the size of a slice of rye bread. Use two pieces of parchment paper to keep patties even in thickness. Sprinkle the patties evenly with the remaining 1 teaspoon of kosher salt.
  3. Cook Patties: Cook the patties in the same cast iron skillet two at a time over medium heat. Press slightly and cook each side for 2 to 3 minutes until the patties are just barely pink in the middle. Remove patties from the pan and wipe the pan clean before assembling the sandwiches.
  4. Assemble Sandwiches: Spread a thin layer of mayonnaise on the outsides of each slice of rye bread. On four slices of bread, evenly space the torn American cheese slices. Top each with one cooked beef patty, then one-quarter of the caramelized onion mixture, followed by torn Swiss cheese slices. Finish each sandwich with the remaining bread slices, mayonnaise side out.
  5. Grill Sandwiches: Melt 2 tablespoons of salted butter in the cast iron skillet over medium heat. Add two sandwiches at a time and cook until the bread is browned and crispy on each side and the cheese inside has melted, about 3 to 4 minutes per side. Repeat with the remaining sandwiches. Serve immediately while hot and melty.

Notes

  • Use a cast iron skillet for best heat retention and even browning while caramelizing onions and grilling sandwiches.
  • Pressing patties thin ensures even cooking and allows them to fit perfectly on rye bread slices.
  • Wiping the skillet clean after cooking patties prevents residual meat from burning and affecting flavor when grilling sandwiches.
  • Mayonnaise on the outsides of bread helps achieve a golden crust and adds moisture.
  • If you want a milder onion flavor, you can rinse the caramelized onions slightly before adding Worcestershire sauce, but it may reduce depth of flavor.
  • Serve immediately for best texture and melted cheese experience.

Keywords: patty melt, cast iron skillet, caramelized onions, rye bread sandwich, ground beef sandwich, grilled cheese sandwich, classic comfort food

Find it online: https://epicrecipebox.com/cast-iron-patty-melts-recipe/