Jeff Mauro

Jeff Mauro

TV Personality and Sandwich King

The Greatest American Patty Melt

Chef Jeff Mauro is known as the Sandwich King, so you know if he is calling this recipe The Greatest American Patty Melt it has to be insanely amazing.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 4 servings


For the Caramelized Onions:

  • 2 tablespoons unsalted butter
  • 1 yellow onion, thinly sliced
  • 2 tablespoons dry sherry wine 
  • Kosher salt and freshly ground black pepper

For the Patty Melts:

  • 1 1/2 pounds ground chuck
  • 2 teaspoons garlic salt 
  • Freshly ground black pepper 
  • 8 slices marble rye 
  • 16 slices white American cheese 
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • Yellow mustard, optional, for serving
  • Medium Skillet
  • Wooden spoon or spatula
  • Large cast-iron skillet
  • Metal bowl or dome


For the Caramelized Onions: 

Add the butter to a medium skillet over medium-low heat. Add the onions and cook, undisturbed, until the bottoms of the onions begin to caramelize, 10 to 15 minutes. Stir once, then cook for another 5 minutes, undisturbed, until golden. Deglaze with the sherry. Season with salt and pepper and set aside.

For the Patty Melts: 

Heat a large cast-iron skillet over medium-high heat. Form the meat into 4 balls with your hands. Season both sides with the garlic salt and some pepper. Smash to the desired size (matching up with the size of your bread). Griddle each side until crusty, very seared and about medium/medium rare in the interior (about 130 degrees F), 5 to 6 minutes a side. Thoroughly wipe clean the skillet and reduce the heat to medium low.

On each of 4 slices of rye, place 2 slices of cheese, then a patty, then some onions, then 2 more slices of cheese and finally another slice of rye. Butter both sides of each sandwich (crust to crust is a must) and griddle until the bread is slightly golden and the cheese is gooey, 2 to 3 minutes per side (dome with a metal bowl if necessary to ensure the cheese melts). Serve with your favorite yellow mustard if desired.

Fifteen Minute, Four Ingredient Spaghetti Carbonara

Chef Rocco DiSpirito is in a rush to get this four ingredient spaghetti carbonara or bacon, egg and cheese pasta, on your table in no more than fifteen minutes!

Type: pasta

Cuisine: Italian

Keywords: Spaghetti, Carbonara, Rocco DiSpirito

Recipe Yield: 2 Servings

Preparation Time: PT10M

Cooking Time: CT15M

Total Time: TT25M

Recipe Ingredients:

Recipe Instructions: Ingredients: 2 oz guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips. 6 oz dry spaghetti 3 egg yolks 1/4 cup grated pecorino Romano or Parmigiano Reggiano cheese Fresh black pepper Instructions: Boil pasta in 3 quarts lightly salted water. Sauté guanciale until translucent and tender. Place egg yolks and pecorino in a large bowl. Mix them together with a fork or whisk. When pasta is 90% cooked, using tongs remove from water (allow water to adhere) and add to egg & cheese mixture. Toss until sauce is creamy, add guanciale and fat, and season with black pepper. Serve in two bowls with more pecorino and fresh black pepper.

Editor's Rating:

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