Patty Melts & Tangy Sauce (Printable Version)
Golden rye slices stuffed with juicy patties, gooey cheese, and a zesty homemade sauce. Your new favorite comfort sandwich!
# Ingredients:
→ Patty melt essentials
01 -
1 pound ground beef
02 -
6 slices of cheddar cheese
03 -
6 tablespoons soft unsalted butter
04 -
6 slices of provolone cheese
05 -
6 slices of rye bread
06 -
Salt and pepper for flavor
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
→ Tangy sauce mix
09 -
1 teaspoon sweet relish
10 -
1/4 cup creamy mayonnaise
11 -
3 tablespoons ketchup
12 -
2 tablespoons crispy bacon bits
13 -
1 teaspoon granulated sugar
# Steps:
01 -
Shape your ground beef into three evenly sized patties that fit your bread slices. Sprinkle onion powder, garlic powder, salt, and pepper on both sides of each patty.
02 -
Heat up a skillet over medium-high heat. Cook the patties for about 4-5 minutes each side until they’re browned and cooked through. Take them out and set them aside.
03 -
Stir together mayonnaise, bacon pieces, ketchup, sugar, and relish in a small bowl until it’s all blended smoothly.
04 -
Turn your skillet down to medium after cleaning it. Spread a layer of softened butter on one side of every slice of rye bread.
05 -
Put three slices of bread in the skillet, butter down. Add 2 slices of provolone, a beef patty, 2 slices of cheddar, and spoon the special sauce onto the other three slices' unbuttered sides. Close up the sandwiches with the plain sides facing in.
06 -
Cook the sandwiches on one side until golden brown and the cheese starts to melt. Flip carefully and toast the other side until it’s golden and the cheese is gooey.
07 -
Take the sandwiches out of the skillet and slice if you want. Serve right away while they’re warm with the cheese nice and melty.
# Notes:
01 -
The tangy kick from the bacon-loaded sauce pairs perfectly with melty cheese and juicy beef.
02 -
Choose a thick rye bread that holds its form when packed with fillings.
03 -
Make it gluten-free by swapping in gluten-free bread and checking for certified condiments.
04 -
Keep an eye on the heat--medium heat lets the cheese melt fully before the bread gets too dark.