Food and Recipes Recipes Classic Patty Melt Recipe 5.0 (1) These cast-iron melts are comfort food at its finest. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Updated on July 27, 2021 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero Active Time: 30 mins Total Time: 30 mins Yield: 4 serves Instead of the usual hamburgers, surprise everyone with patty melts for dinner tonight. Sturdy, thick-cut bread such as sourdough can stand up to the meat and gooey cheeses in this classic sandwich. Use a cast-iron pan; it's a pro at handling the heat needed to cook the patties and toast the bread. Ingredients 4 tablespoons canola oil, divided 1 large yellow onion, thinly sliced (about 4 cups) 1 ½ teaspoons kosher salt, divided 1 ¼ pounds ground chuck ½ teaspoon black pepper ¼ cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon barbecue sauce 1 tablespoon ketchup 3 ounces sharp yellow Cheddar cheese, shredded (about ¾ cup) 8 (¾-inch-thick) sourdough bread slices 4 Swiss cheese slices 4 tablespoons butter, divided Directions Heat 2 tablespoons of the oil in a medium skillet over medium. Add onion and ½ teaspoon of the salt. Cook, stirring often, until golden brown and soft, about 20 minutes. Set aside. Meanwhile, divide ground beef into 4 portions. Press each into a flat, ¼-inch-thick patty. Sprinkle with pepper and remaining 1 teaspoon salt. Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Cook 2 patties at a time, pressing gently, until browned but still pink in the center, 2 minutes per side. Transfer to a plate. Stir together mayonnaise, mustard, barbecue sauce, and ketchup in a small bowl until combined. Wipe out cast-iron skillet; reduce heat to medium. Divide Cheddar among 4 of the bread slices; top each with a patty, caramelized onions, Swiss cheese slice, mayonnaise mixture, and remaining bread. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in hot butter; cook (with another skillet on top of sandwiches to weigh them down) until golden brown and cheeses are melted, about 3 minutes per side. Repeat with remaining 2 tablespoons butter and 2 sandwiches. Print