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How To Make A Perfect Patty Melt With Claire Saffitz | Dessert Person

Join Claire Saffitz as she makes the perfect patty melt! Watch as Claire puts her unique spin on this classic diner favorite, using her carbon steel griddle to create the ultimate patty melt. Follow along for tips and techniques to elevate your sandwich game.

Patty Melt Ingredients:

Makes 4

SAUER ONIONS:

2 medium yellow onions

2 tablespoons olive oil

TK store-bought sauerkraut, drained

Kosher salt and freshly ground pepper

RUSSIAN DRESSING:

½ cup prepared mayonnaise

¼ cup sweet pickle relish

3 tablespoons ketchup

1 tablespoon fresh lemon juice, plus more to taste

1 tablespoon prepared horseradish

1 teaspoon onion powder

1 teaspoon Worcestershire sauce

Kosher salt

MELTS:

20 oz ground beef (5 oz per serving)

Kosher salt and freshly ground pepper

Neutral oil, for brushing the griddle to cook the patties, if needed

8 slices rye bread (seeded or unseeded)

6 ounces Swiss cheese (such as Emmenthal), grated on large holes of a box grater (1½ oz per serving)

More mayonnaise, for spreading thinly over the bread (about a teaspoon per piece of bread)

Thanks for watching!