Delicious and easy-to-make Cheesy Patty Melt Sandwiches featuring creamy pimento cheese, caramelized onions, and juicy beef patties.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 sandwiches 1x
Category:Sandwiches
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
For the creamy pimento cheese:
1 cup shredded sharp cheddar cheese
4 oz cream cheese, softened
¼ cup mayonnaise
¼ cup diced pimentos, drained
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
⅛ teaspoon black pepper
For the beef patties:
1 lb ground beef, preferably 80/20
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon Worcestershire sauce
For the caramelized onions:
2 medium yellow onions, thinly sliced
1 tablespoon unsalted butter
1 teaspoon olive oil
Pinch of salt
For assembling:
8 slices rye bread or sourdough bread
3 tablespoons softened butter, for the bread
4 slices Swiss cheese, optional
1 teaspoon Dijon mustard, optional
Instructions
Make the pimento cheese. In a bowl, combine the cream cheese, mayonnaise, shredded cheddar, drained pimentos, garlic powder, smoked paprika, and black pepper. Mix until creamy. Refrigerate while preparing the other ingredients.
Caramelize the onions. Heat the butter and olive oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until soft and golden brown. Transfer to a plate.
Shape the patties. Divide the ground beef into four portions and shape into thin patties slightly larger than the bread slices. Season both sides with salt, pepper, garlic powder, and Worcestershire sauce.
Cook the beef. Heat a skillet over medium-high heat. Cook the patties for about 3–5 minutes per side, depending on thickness, until browned and cooked through to 160°F internally. Transfer to a plate.
Prepare the bread. Spread softened butter on one side of each bread slice. If desired, spread a little Dijon mustard on the unbuttered side for extra flavor.
Assemble the sandwiches. Place four bread slices butter-side down. Spread a generous layer of pimento cheese on each, then add a beef patty, caramelized onions, and optional Swiss cheese. Top with the remaining bread slices, butter-side facing outward.
Grill until golden. Place the sandwiches in a skillet over medium-low heat. Cook for about 3–5 minutes per side, pressing gently with a spatula, until the bread is crisp and golden and the cheese is melted. Work in batches if needed.
Slice and serve. Let the sandwiches rest for 1–2 minutes, then cut in half. Serve warm while the pimento cheese is creamy and melted.
Notes
Use medium-low heat when grilling to allow the cheese to melt before the bread becomes too dark.
Drain the pimentos well to avoid a runny cheese mixture.
Don’t skip the onions; their sweetness balances the rich beef and tangy pimento cheese.
Try different breads; rye gives a classic flavor, while sourdough adds tang.
Make it spicy by adding cayenne pepper or chopped jalapeños to the pimento cheese.
These sandwiches are best eaten fresh; store leftovers separately in airtight containers for up to 3 days.