Patty Melt

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Quick Bite

A classic American sandwich that is essentially a burger between slices of toasted bread, usually grilled rye, with melted cheese and sautéed onions. It is rich, savory, and crispy on the outside while melty and juicy inside.

History

The patty melt is widely credited to California diners in the 1940s and 1950s, particularly to Tiny Naylor’s restaurants in Southern California.

William Wallace “Tiny” Naylor popularized the sandwich at his diners, serving a griddled ground beef patty with melted Swiss cheese and caramelized onions between slices of rye bread.

The sandwich combined elements of a burger and a grilled cheese, appealing to diners looking for a hearty, quick, and flavorful meal. Its popularity in California diners helped the patty melt spread nationwide, making it a classic American comfort food.

Fun Facts

• The patty melt combines a hamburger and a grilled cheese sandwich.
• It gives you the best of both worlds: juicy beef and melted cheese.
• Swiss cheese is the most traditional choice.
• American cheese or a combination of cheeses is also common.
• Modern versions may include bacon, mushrooms, or spicy sauces.
• The classic combination remains beef, Swiss, and onions.

Where to Try

The Melt Sacramento, California

Cassell’s Hamburgers Los Angeles, California

BurgerShop Los Angeles, California

Recipe

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Patty Melt Servings: 2 Prep: 10 minutes Cook: 25 minutes Difficulty: Easy Style: California Diner Classic

Ingredients

• 1 lb ground beef, 80/20 blend recommended
• Salt and black pepper, to taste
• 4 slices rye bread
• 4 slices Swiss or American cheese
• 1 large onion, thinly sliced
• 2–3 tbsp butter
• Optional: mustard or Thousand Island dressing

Instructions

1. Caramelize the onions: Heat 1 tablespoon butter in a skillet over medium heat.
2. Add sliced onions and a pinch of salt.
3. Cook, stirring occasionally, for 10–15 minutes until golden and soft. Set aside.
4. Form and cook the patties: Divide ground beef into 2 equal patties, slightly larger than your bread slices.
5. Season each patty with salt and pepper.
6. Cook in the skillet over medium-high heat for 3–4 minutes per side, or until desired doneness.
7. Assemble the sandwich: Butter one side of each slice of bread.
8. On the unbuttered side, layer cheese, cooked patty, caramelized onions, and another slice of cheese.
9. Top with the second slice of bread, buttered side up.
10. Grill the patty melt: Heat the skillet over medium heat.
11. Cook the sandwich for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted.
12. Serve: Slice in half and serve hot.

Serving note: A classic patty melt is best served hot off the griddle, while the rye is crisp, the cheese is melted, and the onions are still warm and sweet.

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