Pin it
Sizzling Patty Melts on Rye With My Hidden Bacon Blend
Every weekend my kids beg me to whip up these mouthwatering patty melts. There's something magical about the mix of butter-toasted rye, thick juicy beef, and two kinds of gooey cheese that makes them impossible to resist. But what truly sets these sandwiches apart? My special bacon-loaded sauce that turns them into something extraordinary. Take one bite and you'll see why they vanish so quickly at our table.
Why They're So Darn Good
I stumbled on the perfect cheese combo when I tried mixing sharp cheddar with smooth provolone - it creates an amazing stretch when melted. The sauce came about by chance when I had extra bacon one morning, and now my family won't touch these without it. The rye bread turns wonderfully crunchy and doesn't fall apart with all the fillings. Every mouthful stays moist thanks to well-seasoned beef patties that I make slightly bigger than the bread slices.
Grab These Items
- Ground Beef: Go for 80/20 meat-to-fat balance for the juiciest results.
- Rye Bread: Try getting it from a neighborhood bakery instead of grocery shelves.
- Cheese Duo: Get sharp cheddar plus aged provolone for ultimate meltiness.
- Butter: Pick unsalted to better control your golden-brown finish.
- For The Sauce: Good mayo, crunchy bacon pieces, ketchup, a touch of sugar and sweet pickle relish.
How To Make Sizzling Patty Melts
- Shape Your Beef
- Form your ground beef into squares matching your bread size. Press your thumb into the middle of each one to stop them from bulging while they cook. Sprinkle both sides generously with salt and pepper, then let them sit as your pan warms up.
- Sizzle The Meat
- Use a really hot skillet for your patties. Cook them about 4 minutes per side for medium. Wait for a nice brown crust before you flip them. After cooking, put them aside to rest while working on your sauce.
- Whip Up Your Secret Blend
- While the meat rests, fry your bacon until super crispy and chop it into tiny bits. Mix with mayo, ketchup, a sprinkle of sugar and sweet relish until smooth. Sample it and tweak the flavors to your liking. Let it sit so the flavors can blend together while you build your sandwiches.
- Stack Everything Together
- Butter all sides of your bread slices including the edges. Put cheddar on one slice, add your beef patty, slather on plenty of that bacon sauce, then layer provolone on top. Close with another bread slice and press down lightly so it sticks together.
- Toast Until Golden
- Set your sandwich in a pan over medium heat. Cook about 3-4 minutes each side, watching for that gorgeous golden color. During the final minute, put a lid on the pan so your cheese melts completely without burning the bread.
- Last Steps
- When both sides look crispy with fully melted cheese, move to a cutting board. Wait just 60 seconds before cutting so all that gooey goodness doesn't escape too quickly.
Tricks I've Learned
Give your bread a quick toast first so it stays crunchy throughout. Use plenty of butter for that amazing crust. Never turn the heat above medium or you'll end up with burnt outsides and cold centers. Try tweaking the sauce by adding a few drops of hot sauce for kick or some smoked paprika for extra flavor.
Pin it
Quick Answers To Common Questions
Can't find good rye? Sourdough works wonderfully too. Turkey bacon makes a lighter version of the sauce, or you can skip meat and add a bit of smoked salt instead. To avoid sogginess, move quickly during assembly and keep your heat steady at medium. Always start with toasted bread - it makes a world of difference.
What To Serve Alongside
Nothing goes better with these than homemade crispy fries. For balance, try a zingy coleslaw that cuts through the richness. When it's chilly outside, we love dipping these into steaming tomato soup. And don't forget to serve some crunchy dill pickles on the side - they tie everything together perfectly.
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.