Total Time
Prep 10 mins
Cook 20 mins

This is from the PBS television show "Cooks Country" My all time favorite sandwich, it was dreampt up by some genius in the 50's, no one is sure just who!

Ingredients Nutrition


  1. Tear up the 2 slices rye bread into small pieces, add the 2 T. milk and spices. Mash well, then mix with the hamburger, form into 4 patties, forming into the shape of the bread. Poke a hole in the center to prevent plumping.
  2. In a large skillet melt 2 T. butter, add two patties and brown on one side only. Remove from pan and brown the other two.
  3. Drain the fat reserving one teaspoon. put in the onions in the skillet and brown lightly, 8-10 minutes.
  4. Lay the patties raw side down on the onions. Reduce the heat and cook for approximately 5 minutes.
  5. Remove every thing, wipe out the pan.
  6. Butter the bread, (or just put butter in the pan).
  7. On 4 slices of bread, put 1/4 cup cheese, put a patty on, put another 1/4 cup cheese on top, and a big pile of onions. Top with the other 4 slices.
  8. Two at a time grill each sandwich. keeping the already done ones warm in a low oven.
Most Helpful

OMG - this is even better than a patty melt at the local diner! Great flavor and much more filling. I made this exactly as posted, except I used Swiss cheese slices, rather than grated. The end result was gooey, cheesy, oniony goodness! I served this with some homemade pub fries for a truly indulgent meal! Thanks for sharing this fabulous recipe!

JackieOhNo! January 07, 2013

Yum! This was the first patty melt I've ever tried, and it was lovely. Made it with rye bread for DH and buckwheat bread for me to be gluten free. Also I used goat's cheese which is much like swiss. The instructions are great, it would never have occurred to me to fry the second side of the patty on top of the onions. This goes very well with a green salad, and I'll make it again for sure :) Thanks for sharing!

Mia in Germany January 03, 2013

Oh Oh My, these Pammy Melts ROCK! This recipe should come with a PSA & warning: Roll up your sleeves and have plenty of napkins on hand. These are juicy and full of flavor. I pulse the rye bread slices in the food processor to make the crumbs undetectable to the teens, then added the milk. To save time, I made the onions ahead of time and set aside. Then fried the burgers and tossed the onions back in the pan and followed the recipe as suggested. I prefer American Cheese to Swiss and IMO yellow mustard puts this sammich over the top! My family went crazy for this, as I did. My kids have never had a patty melt before and LOVED them. Do not skimp on any of the ingredients or you will be missing out on the full blown experience! <br/>This will be made often. Lovingly made in honor of PammyOwl Cook-a-Thon, RIP sweet lady. You will be missed.

Chicagoland Chef du Jour November 12, 2013