Description
A timeless diner favorite featuring seasoned beef patties sandwiched between slices of rye bread and melted cheeses, all kissed with a savory bacon-relish sauce. Crispy on the outside and gooey within, this sandwich elevates simple ingredients into an indulgent comfort-food experience.
Ingredients
6 slices rye bread
6 tablespoons unsalted butter, softened
6 slices cheddar cheese
6 slices provolone cheese
For the beef patties
1 pound ground beef
¾ teaspoon ground black pepper
½ teaspoon sea salt
¼ teaspoon onion powder
For the sauce
3 tablespoons mayonnaise
2 tablespoons ketchup
1 tablespoon bacon bits
1 teaspoon sweet relish
1 teaspoon granulated sugar
Instructions
Spread softened butter evenly on one side of each slice of rye bread and set aside so the butter comes to room temperature.
Combine ground beef, black pepper, sea salt, and onion powder in a bowl. Mix gently until spices are just distributed, taking care not to overwork the meat. Shape the mixture into three equal patties that match the size of the bread slices.
Heat a nonstick skillet over medium-high heat. Place the patties in the pan and cook undisturbed for 2 to 3 minutes. Flip and cook another 2 to 3 minutes. Lower the heat to medium-low and continue cooking for about 5 minutes, ensuring the patties are browned and reach an internal temperature of 160°F (71°C). Transfer the patties to a plate and tent with foil.
Whisk together mayonnaise, ketchup, bacon bits, sweet relish, and sugar in a small bowl until smooth. Set the sauce aside.
Warm a clean skillet over medium-low heat. Place one slice of rye bread, butter-side down, in the skillet. Layer two slices of cheddar cheese, one cooked patty, and two slices of provolone cheese on top. Spread sauce onto the unbuttered side of a second bread slice and place it sauce-side down to complete the sandwich. Grill until the underside of the bread is golden and the cheese begins to melt, about 2 to 3 minutes. Flip carefully and grill the other side until toasted and the cheese is fully melted.
Repeat the assembly and grilling steps for the remaining ingredients. Remove sandwiches from the skillet, slice on the diagonal if desired, and serve immediately.
Notes
For a sharper flavor, substitute Swiss cheese for provolone or use marble rye bread.
If you prefer a crisper crust, press the sandwich gently with a spatula or a sandwich press during grilling.
Leftover patties can be stored in the refrigerator for up to two days; reheat in a skillet over low heat to maintain juiciness.
For an onion-grilled variation, sauté thinly sliced onions in the pan before assembling and tuck them under the cheese layer.