The Patty Melt

1. 1

   Melt 3 tablespoons butter in a large skillet (cast-iron is preferred) over medium heat.

2. 2

   Add in onions; cook/stir until caramelized, about 20 minutes; remove onions from pan and set aside.

3. 3

   Lay rye bread on waxed paper on a baking sheet.

4. 4

   Butter each slice of bread on the top side, dividing 1 tablespoon of the remaining butter among 8 slices; flip bread over and butter the other sides of the 8 slices, dividing 1 tablespoon of butter among them.

5. 5

   Reheat skillet that cooked the onions over medium heat.

6. 6

   Toast bread on both sides in the skillet until the bread is light gold, about 1 minute per side; set aside.

7. 7

   Divide beef into 4 even amounts; shape each into an oval patty about 1/2 inch thick.

8. 8

   Season both sides with salt and pepper.

9. 9

   Add to the same skillet you have been using over med-high heat; cook patties 2 1/2 to 3 minutes per side for medium-rare doneness; remove from skillet and put sandwiches together.

10. 10

    Lay out 4 slices of toasted bread; top with 1/4 of the onion mixture, then a slice of cheese, a beef patty, and a second slice of cheese; top with remaining 4 toast slices.

11. 11

    Melt in remaining 1 tablespoons butter in skillet; toast sandwiches on both sides, about 1 minute per side, until bread is toasty brown and cheese is melted.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.