Description
These Patty Melts with Secret Sauce are a delicious twist on the classic sandwich featuring juicy seasoned beef patties, melted provolone and cheddar cheeses, and a tangy secret sauce all sandwiched between buttery rye bread grilled to golden perfection. Ready in just 30 minutes, this hearty skillet-cooked recipe is perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Patties
- 1 lb. Ground beef
- ½ tsp. Onion powder
- ½ tsp. Garlic powder
- Salt and pepper to taste
For the Sandwich
- 6 slices rye bread
- 6 slices cheddar cheese
- 6 slices provolone cheese
- 6 Tbsp. Butter, softened and unsalted
For the Secret Sauce
- ¼ cup Mayonnaise
- 2 Tbsp. Chopped bacon pieces
- 3 Tbsp. Ketchup
- 1 tsp. Sugar
- 1 tsp. Relish
Instructions
- Prepare the Patties: Shape the ground beef into three flattened patties that match the shape of your rye bread slices. Season both sides evenly with onion powder, garlic powder, salt, and pepper to enhance the flavor of the beef.
- Cook the Patties: Heat a skillet over medium-high heat. Add the patties and cook each side until fully cooked through and browned, approximately 4-5 minutes per side depending on thickness. Once cooked, remove the patties from the skillet and set aside.
- Mix the Secret Sauce: In a small bowl, combine mayonnaise, chopped bacon pieces, ketchup, sugar, and relish. Stir thoroughly until all ingredients are well incorporated to create a tangy and slightly sweet sauce.
- Prepare the Skillet: Wipe out the skillet clean with a paper towel to remove any excess grease or residue. Lower the heat to medium to prepare for assembling and cooking the sandwiches.
- Assemble the Patty Melts: Butter one side of each slice of rye bread. Place three slices buttered side down in the skillet. On each slice, layer 2 slices of provolone cheese, one cooked beef patty, and then 2 slices of cheddar cheese on top.
- Top and Cook: Spread the prepared secret sauce on the non-buttered side of the remaining three bread slices. Place these slices sauce-side down on top of the cheese-covered patties in the skillet.
- Toast the Sandwiches: Allow the bottom side of the bread to toast and the provolone cheese to melt thoroughly. Carefully flip each sandwich using a spatula and toast the other side until it is golden brown and the cheddar cheese has melted completely.
- Serve and Enjoy: Once both sides are toasted and cheeses melted, remove the patty melts from the skillet. Serve hot, and optionally provide any leftover secret sauce on the side for dipping to complement the savory flavors.
Notes
- Make sure to evenly flatten patties to match the bread size for easy assembly and even cooking.
- Use softened unsalted butter to avoid overpowering the sandwich with salt and ensure smooth spreading.
- If preferred, substitute rye bread with sourdough for a slightly different flavor profile.
- The secret sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For extra crispiness, press the sandwiches gently with a spatula while toasting in the skillet.
- Leftover patties and sauce can be refrigerated separately for up to 2 days and repurposed in other dishes.
