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Ultimate Patty Melts on Rye With My Secret Bacon Sauce
My family begs for these patty melts every weekend. The combination of buttery grilled rye bread, juicy beef patties and two kinds of melty cheese creates pure comfort food magic. What really makes these sandwiches special though is my secret sauce loaded with crispy bacon bits. One bite and you'll understand why these disappear so fast in my house.
What Makes These So Good
I discovered that using both sharp cheddar and creamy provolone creates the perfect cheese pull. The sauce started as a happy accident when I had leftover bacon one morning now my kids won't eat these without it. The rye bread gets so perfectly crispy and holds up to all the delicious fillings. Each bite stays juicy thanks to perfectly seasoned beef patties that I shape just slightly larger than the bread.
Round Up These Ingredients
- Ground Beef: Look for that perfect 80/20 fat ratio it's key for juicy patties.
- Fresh Rye Bread: Skip the packaged stuff and head to your local bakery.
- Two Cheeses: Sharp cheddar and aged provolone create the perfect melt.
- Real Butter: Unsalted is best for controlling that golden crust.
- Sauce Essentials: Quality mayo crispy bacon bits ketchup a pinch of sugar and sweet pickle relish.
Easy-to-Follow Steps
- Prepare the Patties
- Take your ground beef and form it into square shapes that will fit your bread perfectly. Create a small thumbprint in the middle of each patty this keeps them from puffing up while cooking. Season both sides generously with salt and black pepper then set aside while your pan heats up.
- Cook the Patties
- Get your skillet nice and hot then add your patties. Let them sizzle for about 4 minutes on each side for medium doneness. Look for a nice crust to form before flipping. Once done set them aside to rest while you prepare the sauce.
- Make the Special Sauce
- While your patties are resting cook your bacon until it's extra crispy then chop it into tiny pieces. Mix it with mayonnaise ketchup a pinch of sugar and sweet relish until well combined. Give it a taste and adjust the seasonings until it's just right. Let those flavors come together while you build your sandwiches.
- Assemble Your Melts
- Butter both sides of each bread slice don't forget the edges. Layer one slice with cheddar cheese add your patty a generous spread of that bacon sauce then top with provolone. Close it up with the second slice of bread pressing down gently to help it hold together.
- Grill to Perfection
- Place your sandwich in a pan over medium heat. Let it cook for about 3-4 minutes on each side watching for that perfect golden brown color. In the last minute cover the pan with a lid this helps the cheese melt completely without burning the bread.
- Final Touch
- Once both sides are crispy and golden and the cheese is perfectly melted transfer to a cutting board. Let it rest for just a minute before slicing this keeps all that melty goodness from running out.
Tips From My Kitchen
Always toast your bread slices first this keeps everything crispy. Don't skimp on butter it creates that perfect crust. Keep your heat at medium rushing these leads to burnt bread and cold centers. Play with the sauce add some hot sauce if you like heat or smoked paprika for extra depth.
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Common Questions Solved
Sourdough makes a great substitute if you can't find good rye. Turkey bacon works perfectly fine in the sauce or skip it and add a pinch of smoked salt. To keep these from getting soggy work quickly once you start assembling and keep that heat steady at medium. Always toast your bread first it makes such a difference.
Perfect Sides For Your Melts
We love these with crispy homemade fries. A tangy coleslaw cuts through all that richness perfectly. On cold nights nothing beats dunking these in hot tomato soup. Don't forget some crunchy dill pickles on the side they bring everything together.
Frequently Asked Questions
- → Why use two types of cheese?
Cheddar and provolone provide different flavors and melting qualities.
- → Can I use different bread?
While rye is traditional, any sturdy bread works including gluten-free options.
- → Why add bacon to sauce?
Adds smoky flavor and complements the richness of the beef and cheese.
- → How do I prevent burning?
Cook on medium heat and watch carefully while grilling sandwiches.
- → Can I make sauce ahead?
Yes, sauce can be made up to 3 days ahead and refrigerated.