Growing up in a quiet Iowa town, Saturdays with my dad meant more than errands — they were tradition. We’d climb into his rattling blue pickup and head straight for the old diner off Highway 6, where the windows steamed in winter and the beef sizzled all year. He always ordered the same thing: a patty melt with extra sauce. Now, years later, I recreate those sandwiches at home, and somehow, the memories come with them.

This patty melt isn’t just comfort food — it’s a time machine. Juicy beef patties, perfectly seasoned, griddled between buttery rye and melted provolone and cheddar. But the real star? That sauce. A rich, smoky mix of mayo, ketchup, relish, bacon, and a hint of sugar — messy, indulgent, unforgettable.

Making them has become my own kind of ritual. Season the meat with care, stir the sauce slowly, butter the bread like you mean it. The skillet sizzles, the cheese melts, and that familiar scent fills the kitchen — a scent that says home, even if you’re miles from where it all began.