Patty Melt Saucehouse Classic

This sandwich delivers bold, layered flavor — seared beef, slow-cooked onions, and perfectly melted cheese, brought together with a tangy homemade sauce. It keeps the same diner-comfort tone and context while sounding fresh, natural, and completely original.

Why This Sandwich Stands Out

• Uses common kitchen staples, no specialty shopping required

• Double cheese layers create a reliable, melty interior

• The sauce brings sweet, tangy, and light heat for balance

• Quick to assemble once the onions are done

• A hands-down crowd favorite for cozy dinners and weekend lunches

This recipe became a regular hit after one family taste test — now it’s the most requested sandwich night option.

Ingredients

Beef Patties
680 g Ground Beef
2 tsp Worcestershire Sauce
1 tsp sea salt (to taste)
½ tsp freshly ground black pepper

Assembly
12 slices Marble Rye Bread
3 slices Cheddar Cheese
3 slices Swiss Cheese
8 tbsp Unsalted Butter
3 large Vidalia Onions, thinly sliced

Sauce
60 ml mayo
60 ml Dijon Mustard
1 tbsp BBQ Sauce
½ tsp hot sauce (adjust to taste)

Instructions

1. Make the Sauce (Fire & Forget Step)
   Blend mayo, Dijon mustard, BBQ sauce, and hot sauce in a small bowl. Whisk until the sauce turns creamy, smooth, and light golden in color. Set aside.

2. Season the Beef
   Place ground beef in a bowl. Add Worcestershire sauce, salt, and black pepper. Mix gently until combined — stop as soon as it comes together to keep the meat tender.

3. Shape the Patties
   Portion the beef into 6 equal oval or round patties. Press them slightly wider and thinner than the bread, as they’ll shrink and thicken during cooking.

4. Caramelize the Onions
   Add a spoonful of butter to a wide skillet over medium-low heat. Cook sliced onions for 15–18 minutes, stirring often, until glossy, soft, and deeply golden. Remove from heat.

5. Sear the Patties
   Heat another skillet to medium-high. Cook patties for 2 minutes per side, just long enough to build color while staying juicy inside. Transfer to a plate. Quickly wipe the skillet so butter doesn’t burn in the next batch.

6. Assemble
   Place 6 slices of bread, buttered side down, in a clean warm skillet. Add sauce first, followed by onions, cheese slice, patty, second cheese slice, more onions, and another spoon of sauce. Cap with a second slice of bread, buttered side facing up.

7. Grill the Sandwiches
   Cook over medium heat, pressing lightly, until the bread turns golden and crisp and cheese melts fully. Flip once so both sides toast evenly. Repeat for all sandwiches.

Storage & Reheat Tips

Let sandwiches cool fully before storing. Place in an airtight container in the fridge for up to 2 days, separated with parchment if stacked.
Reheat in a skillet or Toaster Oven to bring back crunch. Avoid microwaving alone as it softens the exterior.

Simple Ingredient Swaps

• No Swiss? Use provolone or Monterey Jack for similar melt

• No pineapple vibes needed? Swap peaches or berries for a different fruit-sweet contrast

• Need dairy-free? Use dairy-free cheese with plant-based butter

Serving Suggestions

Serve with crisp pickles, fries, or a green side salad to balance the richness. For get-togethers, slice each sandwich once diagonally so melty layers show but stay in place.

Quick Kitchen Tips

• Butter the outside only for even browning

• Keep onions deep but not burnt to avoid bitterness

• Seal the stacked layers firmly by pressing gently while grilling

FAQs

→ What makes the sauce special?
A mix of mayo, Dijon, BBQ, and a hint of hot sauce for creamy tang with light heat.

→ How to avoid cheese leaks?
Keep the cheese between two warm beef patties and grill slowly for full melt without seepage.

→ Best bread alternative if needed?
Any sturdy sandwich loaf such as sourdough or country toast both hold toppings well.

→ Can the patties be prepared early?
Yes, shape and chill the seasoned beef patties overnight for faster cooking the next day.