The Commerce Inn Patty Melt Recipe (2024)

This works well with cheddar too, for those who don’t like Swiss. Importantly, put the finished sandwich on the grill with some weight on top just before serving. This brings the cheese, onions and patties together in a magnificent way!

I made this with Beyond Beef. It was excellent!

Rye bread is traditional

How does the cheese cook in this recipe? Put the bread on the skillet and distribute the cheese, check. But cheese sitting on bread in an open skillet doesn’t melt before the bread burns does it? Is the cheese supposed to be melted? When does that happen?

The French sell dijonaise, already mixed and quite good.

I have been using Durkee Famous Sauce on (Beyond Meat) sausage dogs because I was seeking more bite than the Dijon mustard had. I plan to use it for this recipe also, substituting a veggie burger. No need to mix mayo with it, as it already has mayo consistency.

Hold the mustard and hold the mayo… come to think of it hold the rosemary too… now it’s perfect

The trouble with a patty melt is the rye bread. It overwhelms the taste of the beef. A patty melt made with a good white bread, like sourdough, is food for the gods, and so is a good Reuben, made with corned beef that can stand up to the rye.

I’ve made this using Gruyère cheese, which melts much faster than swiss or cheddar. Or, you can use a combination Gruyère and cheddar cheese - check your grocers’ cheese section for this.

As for the cheese..."Coopers Sharp White American"... only way to goInstead of butter on the outside of the rye bread, use Hellman's mayonnaise Far less greasy

During the recent Icemageddon, I could not leave my home for 9 days. I have never liked patty melts, but now I had time, and a day-old loaf of Cuban bread and some very good ground beef I needed to use. Other change was homemade Kewpie mayo. I used a panini grill to squash and pre-grill my bread, then used a Zojirushi indoor electric grill to cook the sandwich. I was hosting a couple who did not have power at home, and they said this was the best patty melt they ever tasted!

Recipe says rye which is traditional.

We loved this. It stood the test of a proper party melt. I didn’t think it needed the mayo/mustard. It just added more fat. And it was deliciously perfect without.

Just ok, nothing special, but my family fought over it.

Made with ground turkey because we can't eat beef. Really good! Love the rosemary caramelized onions.

I just made a big batch of caramelized onions using the slow cooker method. Some will go into the patty melts for Super Bowl supper. The rest will be frozen for other winter meals.

Absolutely delicious! Market bakery was out of rye so I used pumpernickel, turned out fantastic. The rosemary onions are wonderful. So good!

How does the cheese cook in this recipe? Put the bread on the skillet and distribute the cheese, check. But cheese sitting on bread in an open skillet doesn’t melt before the bread burns does it? Is the cheese supposed to be melted? When does that happen?

The big issue I had with the recipe as written is the amount of ground beef. The pattie in a pattie melt should not dominate, but this recipe calls for so much ground beef (3/4 of a lb.) for two melts that you end up with a cheeseburger on bread. And the result of the recipe as written is quite bland. What to do? Substitute some sharp cheddar or gruyere for the swiss? Or maybe just find another recipe that will give us the pattie melt we all know and love.

I made a patty melt this evening, and ended up wishing I had included Dijon.

Please mention that the patty melt treatment works just as well with a bacon, egg, cheese-- made scrumptious on sourdough or rye

I used smoked Gouda instead of Swiss.

Made this, and it was wonderful, just as is. I think next time I’ll put the buttered bread on low heat, though, because it almost burned. Thanks for a great recipe.

Being from Europe, can annyone tell me whats the difference between a patty melt and a smash burger?

This was really delicious but do ensure your patties are very thin or the bread will burn before the patties cook. Also, a half-pound burger is too large for most people. Next time I will make quarter-pounders. The caramelized onions made this. Served this with the Tomato-Lentil Soup with Goat Cheese. To the poster who asked: yes the cheese does melt in the open pan. It's not like a grilled cheese -- not that much cheese, so mine melted easily

Made it with rye bread many do not like seeded rye ; very good ! but really! toast both sides!!! made “no knead bread” used it thinly sliced ; my opinion? even better. use the least amount of pans; sear onions, toast bread , put on the cheese which melted right away, put on the spread , put it on plates, covered lightly with foil then used same pan for meat. once it was a sandwich i quickly seared all the sides in the stillhot pan. one pan, one cleanup, one delicious sandwich.

Made this with a few small modifications and absolutely loved it. Used wheat bread and homemade brown mustard because I had them on hand, but otherwise as written. I remain perplexed by commenters insisting of some recipe presented here that it is incorrect and that there is but one way to make a given item. Foodways vary regionally within countries or states, to say nothing of how diasporan versions of dishes can vary from their originals for many reasons. But de gustibus non est disputandum.