Patty Melts with Secret Sauce

Indulge in the Secret Sauce Patty Melt Bliss and enter a world of warmth and deliciousness. This classic sandwich gets a modern twist with its own handmade sauce that expertly combines spicy, savory, and tangy flavors. Crafted with natural, bold ingredients like spices, Dijon mustard, mayonnaise, and ketchup, this patty melt promises a taste adventure. All of this deliciousness is sandwiched between two slices of rye bread, toasted to perfection.

Melt Bliss with Secret Sauce Patties

When I first made this sandwich, our guests at the family meal couldn’t stop raving about it. Even my usually quiet spouse was gushing over it. My picky eater, who rarely asks for seconds, requested more. It was a joyous moment, watching my loved ones savor every bite of this dish. This sandwich, featuring its own secret sauce, has become an essential part of our meals, bringing joy and anticipation to our gatherings.


In regards to the patties:
Ground beef, 1 pound
½ teaspoon of onion powder, 6 rye bread slices
3/8 teaspoon of garlic powder
Garnish with salt and pepper as desired.
Cheddar cheese, six slices
6 pieces of sliced provolone
6 tablespoons of unsalted, melted butter
Use 1/4 cup of mayonnaise for the secret sauce.
Chop 2 tablespoons of bacon.
3/4 cup of ketchup
Sugar, 1 teaspoon.

Enjoy the secret Sauce Patty Melt


Shape the meat into three flat patties that are about the size and shape of your bread pieces.
Use the garlic powder, onion powder, and salt and pepper to season the meat on both sides.
Fry the patties until they are no longer pink in the middle, about ten minutes on each side. Take off the heat.
Sauce components should be mixed together and well combined while meat is cooking.
Turn the heat down to medium and wipe out the pan you used to cook the meat.
The bread should be generously butter-coated on one side.
In a pan, place three slices of bread, butter sides down.
Place a beef patty, two pieces of cheddar cheese, two slices of provolone cheese, and two slices of bread on top of each slice.
While the patties are melting in the pan, brush a little amount of sauce over the unsalted side of the other bread pieces and lay them, sauce side down, on the burger.
Once the provolone has melted and one side of the bread is well-toasted, flip the patty so it melts the other way.
Once all sides of the bread are toasted, it’s ready to be served.


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