Anita requested that I make patty melts for dinner. So, I made patty melts for dinner. But not just my usual patty melts. No, it was time to bring out the big guns – a copycat of Applebee’s Classic Patty Melt. This is what a patty melt should be. Griddled patties, sauteed onions, a delicious sauce and of course, cheese. And thick bread. You have to have thick bread or you’ll end up with sandwich sadness. No one wants to have their patty melt fall apart when they take a bite.
The sauce is best with a clove of roasted garlic mixed in. I roasted an entire head of garlic ahead of time. I squeezed out one clove for this recipe and saved the rest for something else. It really makes this Applebee’s Classic Patty Melt better than the rest, so don’t skip the effort.
Copycat Applebee's Classic Patty Melt
- 2 4 ounce hamburger patties
- kosher salt to taste
- freshly ground black pepper to taste
- garlic powder to taste
- 3 tablespoons unsalted butter divided
- 1 medium sweet onion sliced
- 4 tablespoons mayonnaise
- 1 clove roasted garlic smashed and minced
- 1 teaspoon prepared yellow mustard
- 4 Italian bread nice and thick!
- 4 slices Swiss cheese
- 4 slices cheddar cheese
- Fire up a grill or heat a skillet over medium-high heat.
- Season the burger with salt, pepper and garlic powder and cook until done.
- Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-high heat and add the onion. Season with salt, pepper and garlic powder and saute until softened.
- Combine the mayo, garlic and mustard and slather on one side of each slice of bread.
- Melt remaining 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the bread slices, mayonnaise mix side up, and swirl around to coat in the butter.
- Add one slice of Swiss to two of the bread slices, and one slice of cheddar to the other.
- Assemble sandwich by placing cooked patties on top of the two bread slices with Swiss, add the onions and then the top bread slices.
Nutritional values are approximate.