Comfort yourself with a classic patty melt

This mouthwatering meal is quick, easy, and will have you wanting more. pointnshoot/Flickr

Kayla Quintero

Staff Writer

Stressful times call for comfort food. This quick and easy patty melt recipe inspired by Bon Appétit magazine is one of my favorite ways to indulge in some cheesy goodness. As summer break approaches, now is the perfect time to introduce friends and family to this juicy sandwich. 

(The ingredients can be swapped out or altered based on dietary restrictions or personal preference, so everyone can enjoy a melt!)


Start to finish: 30 minutes

Servings: 1

1/4 large onion, thinly sliced

2 tablespoon oil

1/4 pound ground beef

1/2 teaspoon ketchup 1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4  teaspoon ground black pepper

2 slices bread, your choice

1 slice cheddar cheese

1 slice Swiss cheese

2 teaspoons mayonnaise

Caramelized Onions

Chop the onion into thin slices and cook them in oil over medium heat in a skillet/pan until they are golden brown. While cooking, stir often and add water to prevent burning. Set aside.


In a medium bowl, mix ground beef, ketchup, garlic powder, kosher salt, and ground black pepper together. Press the patty mixture together to form a ¼-inch-thick patty. 

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once heated, place the patty in the skillet until it is browned, about 2 minutes. Flip the patty and cook until the other side is browned, about 2 minutes. Set aside.


Using the same skillet used to cook the patty, wipe up the remaining oil in the skillet. Spread 1 teaspoon of mayonnaise on the outside of each slice of bread. Place the bottom slice of bread in the skillet. Place the cheddar cheese, patty, caramelized onions, and Swiss cheese on top of the slice in the pan, then place the remaining slice of bread on top of the Swiss cheese. Place the sandwich in the pan, cook one of the mayonnaise-laden slices of bread until golden brown, about 3 minutes. Flip over and cook the other slice of bread and ensure the cheese slices have melted, about 3 minutes.

(Recipe [adapted]/[from] (or adapted from) Bon Appetit magazine, created by Claire Saffitz.)

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