Patty Sandwich Recipe with Cheese

The patty melt sandwich

  • makes 4
  • Easy

The patty melt has been around in the US since the ’40s but is making a comeback on trendy NYC menus lately. A mash-up between a grilled cheese and a burger, the melt combines the best elements of the two in one squidgy mouthful



  • butter
  • onions 2 large, halved and thinly sliced
  • steak mince 450g
  • Worcestershire sauce a dash
  • celery salt ½ tsp
  • dried chilli flakes a pinch
  • rye bread (American-style, not Scandi) 8 slices
  • emmental 8 slices
  • gruyère 4 slices
  • pickled gherkins to serve
  • American mustard


  • Step 1

    Heat a frying pan with a good knob of butter. Add the onions and a big pinch of salt. Cook until really soft, then keep cooking and stirring until deep golden and caramelized. Add a splash of water now and again if you need to. You should be able to squeeze a piece of onion between your fingers and it will fall apart.

  • Step 2

    Put the mince in a bowl with the Worcestershire sauce, celery salt and chilli flakes. Season with pepper and mix together. Divide into 4 and form each quarter into a burger patty.

  • Step 3

    Fry the burgers in a non-stick frying pan for 4-5 minutes on each side, squishing down to flatten, until just cooked through. Keep warm in a low oven.

  • Step 4

    To make the melts, heat 2 frying pans. Spread one side of all the bread with butter. Put the butter-side down in a pan and cook until golden. You might need to do this in batches. These will be the crispy insides of the patty melts (tops and bottoms).

  • Step 5

    Take 4 of the bread slices out of the pan. Flip the remaining slices over so they are fried-side up and lay a slice of both cheeses on each. Divide the onions between them and top each with a patty. Top each patty with another slice of emmental then the remaining bread, this time fried-side down.

  • Step 6

    Add knob of butter to the pan, and keep cooking and flipping until the outside of the bread is golden and the cheese melted. Cut in half and serve with pickles and mustard.

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Nutritional Information

  • Kcals 914
  • Fat 62g
  • Saturates 34.5g
  • Carbs 36.7g
  • Sugars 9.9g
  • Fibre 6.4g
  • Protein 49.2g
  • Salt 2.7g