My all time favorite sandwich is a patty melt.
Sure, I’m happy when I have a hamburger or a cheeseburger. A Hardees’s Thick Burger once a year on the way to the beach, that’s cool. But what really gets me going is a patty melt.
When I was in college, there was a pub on campus called The Bistro. They had patty melts, which they called grilled cheese burgers. I lived on them. Give me a Tab with a lemon slice and a patty melt and I was good to go for the day.
Groom makes the best patty melt ever. He’s serious about them. He does the whole thing, the onions, the rye bread, the Swiss cheese, the ground chuck.
And they are amazing. They cure hangovers, they warm you up on a cold afternoon, they taste divine on the deck at midnight on a hot summer night.
The Patty Melt
12 ounces ground chuck
1 tbsp tamari sauce
Freshly ground black pepper to taste
4 pieces good rye bread
3 slices baby Swiss cheese, cut in strips
1 Spanish onion, diced
Hellmann’s mayonnaise
Heat a nonstick skillet over medium high heat and put a swirl of extra virgin olive oil in pan. When hot, add the onion and cook til golden brown.
Combine meat, tamari and ground black pepper in bowl and form into 2 large patties. Heat a large nonstick skillet and fry the burgers on each side. Spread Hellmann’s mayonnaise on one side of each piece of bread.
When I was in college, there was a pub on campus called The Bistro. They had patty melts, which they called grilled cheese burgers. I lived on them. Give me a Tab with a lemon slice and a patty melt and I was good to go for the day.
Groom makes the best patty melt ever. He’s serious about them. He does the whole thing, the onions, the rye bread, the Swiss cheese, the ground chuck.
And they are amazing. They cure hangovers, they warm you up on a cold afternoon, they taste divine on the deck at midnight on a hot summer night.
The Patty Melt
12 ounces ground chuck
1 tbsp tamari sauce
Freshly ground black pepper to taste
4 pieces good rye bread
3 slices baby Swiss cheese, cut in strips
1 Spanish onion, diced
Hellmann’s mayonnaise
Heat a nonstick skillet over medium high heat and put a swirl of extra virgin olive oil in pan. When hot, add the onion and cook til golden brown.
Combine meat, tamari and ground black pepper in bowl and form into 2 large patties. Heat a large nonstick skillet and fry the burgers on each side. Spread Hellmann’s mayonnaise on one side of each piece of bread.
When burgers are ready put on the Hellmann’s slathered side of the bread, then onions on burger and then the cheese and top with other mayo’d side of rye bread. Add a little olive oil to the pan and cook on both sides until cheese is melted and bread is golden brown.
You can, of course, grill the burgers and finish on top of the stove.
Serves 2 very generously!!!
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5 comments:
Yum! This was one of the best dishes I ever ordered when I was bowling competitively. Homemade are the best though!
How curious to find them on your blog as I was just thinking about them, too!
what's not to like about that?
Oh yum. IT looks so delicious and gooey.
Mary:
Serves 2? Not in my neck of the woods. He who hesitates, misses lunch.
democommie
Mrorph: Patty Melts have a way of coming to mind when you least expect it.
Claudia: They're too good!
Jessy: The goo factor is most important.
Democommie: I agree wholeheartedly!!
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