One of my favorite sandwiches is a Patty Melt.  
But...

It has to be on Rye Bread.  
If it's on any other kind, it's just a hamburger sandwich.  Which, while good, is not a Patty Melt.

And you can't make it with lean ground beef.  You just can't.  You need some grease in there.  Not a whole lot, but some.
You do.

I don't indulge in these often, but when I do, I make them the right way.  
My way.
I actually made one a couple of weeks ago, and ate it and then realized I hadn't taken any pictures of the process or the finished product.
I restrained myself last night and managed to get a few pictures taken before I ate the 'whole thing'. 
And it was just as good as I remembered it.


Recipe: Patty Melt Sandwich

1 hamburger patty per sandwich, 5-6 oz. of meat.
2 slices Rye Bread
2-4 slices Swiss Cheese
Caramelized onions ( I make one onion per sandwich)
seasoning for the meat
1 tablespoon butter for grilling the bread.
Seasonall or Seasoned Salt 

Make some caramelized onions, I figure on 1 onion per sandwich.   Of course, that's only if you like onions.
And since the bird loves caramelized onions, I made enough for her as well. 

Otherwise fuggedaboutit.    
Form a patty of hamburger meat, that is a little wider/longer than the bread slice.  The meat will shrink up a little as you cook it and I like my meat to have a patty that fits the bread.  Season it however you like, personally I like Seasonall on mine.  
Fry the meat patty in a little butter until it's done to your liking. Take off the heat, but keep warm. 
Melt the butter in a cast iron pan over medium heat, and then add two slices of rye bread.  Top with a slice of Swiss Cheese on each piece and then add some of the caramelized onions on top of the cheese.
(BTW, this is a killer sandwich as well, you don't always need meat in the middle.  Just Rye bread, Swiss Cheese and caramelized onions, yum). 
Add the meat patty on one side of the bread, and top with the other slice of bread and cheese. 
Continue to cook in the pan for another minute or so, or until the cheese is really melty. 
Place on plate, cut in half and admire for a minute.

Then throw all caution aside, and dive in.