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The Heart Attack Sandwich Recipe

Indulge in this Heart Attack sandwich recipe packed with beef patties, bacon, grilled onions, and lots of cheese.

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 25 minutes

The Heart Attack Sandwich: A Ridiculously Indulgent Creation

Sometimes, you just want to make a sandwich that’s a little over the top—a sandwich so loaded with flavour that it almost feels like it should come with a health warning. Enter the Heart Attack Sandwich. This beast of a sandwich isn’t for the faint-hearted (pun intended), but that’s kind of the point. It’s meant to be a bit ridiculous, a bit indulgent, and, above all, a lot of fun. So, if you’re ready to throw caution to the wind and embrace full-on flavour, this sandwich is your next obsession.

We start with the basics: two juicy beef patties that are amped up with a mixture of panko breadcrumbs, egg, Worcestershire sauce, and Dijon mustard. These aren’t your average burger patties; they’re rich, flavour-packed, and destined to be the centrepiece of this colossal sandwich.

Now, what’s a burger without some onions? But here, we’re not talking about any old onions. These are onions grilled with ale and lots of butter, bringing a deep, sweet flavour with just a hint of bitterness from the beer. As they caramelise, they soak up all that buttery goodness, making them the perfect match for the salty, crispy streaky bacon that’s also cooked in the same pan. The goal here is maximum flavour with minimal clean-up.

And then, of course, comes the cheese—because what’s indulgence without a serious dose of melted, gooey goodness? We’re not sticking to one type either. This sandwich gets both the classic, creamy melt of American cheese and the stretchy richness of shredded mozzarella. You’ll find cheese in every bite, whether it’s nestled between layers of bacon and beef or melted across the top.

But wait, there’s more. No sandwich is complete without the perfect sauce to tie it all together, and for the Heart Attack, it’s a simple but sharp mustard-mayo combo. It adds just the right amount of tang to cut through the richness of the beef, bacon, and cheese, balancing out all the bold flavours.

Is this sandwich a bit outrageous? Absolutely. But that’s exactly why it works. It’s designed for those days when you just want to go all-in on a meal that doesn’t hold back. The Heart Attack Sandwich isn’t pretending to be anything it’s not; it’s a fun, indulgent creation that knows exactly what it’s doing.

Why Make This Sandwich?

  1. It’s a flavour bomb: You’ve got juicy beef patties, ale-grilled onions, crispy bacon, and two kinds of cheese—what more could you want?
  2. It’s fun to make and eat: Let’s be honest, there’s something ridiculously fun about assembling a sandwich that’s packed with layers of indulgence.
  3. A little bit of ridiculousness never hurt anyone: Sure, this sandwich isn’t your everyday meal, but once in a while, we all deserve to treat ourselves to something over-the-top.

So, the next time you’re feeling a bit cheeky and want to have some fun with your cooking, give the Heart Attack Sandwich a go. You’ll have a great time making it, and an even better time eating it—just be sure to have a nap lined up afterward!


Why You’ll Love This Sandwich

  1. Layers of flavour: From the juicy burger patties to the ale-infused onions and two kinds of cheese, every bite bursts with bold, savoury notes.
  2. Ultimate indulgence: Crispy bacon, grilled buttered onions, and melty cheese combine for a sandwich that’s nothing short of a decadent experience.
  3. A balanced sauce: The tangy mustard-mayo sauce cuts through the richness, providing a perfect balance to the heartier ingredients.

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Instructions

Prepare the patties:

  • In a bowl, mix the ground beef, egg, panko breadcrumbs, Worcestershire sauce, Dijon mustard, and a generous pinch of salt and pepper.
  • Divide the mixture into two even portions and shape them into burger patties. Set aside.

Grill the onions:

  • Heat half of the butter in a large pan over medium heat. Add the sliced onions and cook for about 5 minutes until they start to soften.
  • Pour in the ale and cook for another 10-12 minutes, stirring occasionally, until the onions are caramelised and the ale has mostly evaporated.
  • Remove the onions from the pan and set aside.

Grill the bacon:

  • In the same pan (without cleaning it), grill the streaky bacon until crispy. This should take 5-7 minutes. Once done, remove the bacon and set it aside.

Cook the patties:

  • Add the remaining butter to the pan. Cook the burger patties on medium heat for about 4-5 minutes per side, depending on your desired doneness.
  • In the last minute of cooking, place a slice of American cheese on top of each patty and let it melt.

Prepare the sauce:

  • In a small bowl, mix together the mayonnaise and Dijon mustard. Set aside.

Assemble the sandwich:

  • Toast the burger buns in the same pan with a bit of butter (optional) until they are golden and crisp.
  • Spread the mustard-mayo sauce on the bottom bun.
  • Add a patty with melted American cheese. Top with grilled onions, crispy bacon, and a handful of shredded mozzarella cheese.
  • Repeat the layers with the second patty, more onions, bacon, and mozzarella cheese.
  • Finish with the top bun.

Serve:

  • Serve immediately while everything is hot and the cheese is perfectly melted. Add extra mustard-mayo sauce on the side if desired.

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Menu info

Ingredients

For the patties:

    • 400g (14oz) ground beef
    • 1 large egg
    • 50g (1/2 cup) panko breadcrumbs
    • 1 tbsp Worcestershire sauce
    • 1 tbsp Dijon mustard
    • Salt and pepper to taste

For the onions:

    • 2 large onions, thinly sliced
    • 60g (1/4 cup) butter
    • 120ml (1/2 cup) ale (any of your choice)

For the bacon:

    • 4 slices of streaky bacon

For the cheese:

    • 4 slices American cheese
    • 100g (1 cup) mozzarella, shredded

For the sauce:

    • 2 tbsp mayonnaise
    • 1 tbsp Dijon mustard

For assembly:

    • 4 burger buns or thick sandwich rolls (toasted)
    • Extra butter for toasting buns if desired

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