Ah, the Patty Melt. A sandwich that’s seen more variations in my kitchen than my grandkids’ hairstyles. Now, I’m no food historian, but I’ve been around the block long enough to know a thing or two. So, grab your apron and reading glasses, and let’s dive into the cheesy chronicles of the Golden Era Patty Melt.
Back in the day, sometime between Elvis’s hip gyrations and the advent of color television, the Patty Melt was born. Why? Well, some genius (probably with too much time and rye bread on their hands) decided to bridge the gap between the hamburger’s meaty goodness and the grilled cheese’s melty marvel. The result? A sandwich that screams, “America!”
Now, I’ve had my fair share of experiences with these ingredients. Rye bread and I? We go way back. I remember the time I tried using sourdough instead. Let’s just say it was a bigger flop than disco music. And don’t get me started on my experiments with mozzarella. Who knew cheese could be so… stretchy? Nearly lost an eyebrow that day.
Over the years, my Golden Era Patty Melt ranged from charcoal-brick disasters (perfect for home defense, not so much for eating) to the masterpiece I serve now. I’ve had meltdowns, both in the skillet and emotionally. Remember that time I forgot the onions and replaced them with pickles? Yeah, let’s never talk about that dark period again. But hey, as they say, the road to the perfect Patty Melt is paved with botched beef and burnt bread.
Ah, the memories. Like that summer evening in ’92 when my Patty Melt was the star at the family picnic. Little Tommy took his first bite and declared, “Grandpa, this tastes like…food!” High praise, indeed.
So, why am I sharing my top-secret, generations-perfected recipe now? Because it’s too darn delicious to keep to myself. But also, so you young whippersnappers can avoid my culinary missteps. Consider it my act of public service.
Go on, give the Golden Era Patty Melt a whirl. And if yours turns out better than mine, well, just remember who taught you.
The Ingredients
- 8 slices of rye bread
- 4 ground beef patties (1/4 lb each)
- 2 cups of caramelized onions (see Quick Caramelized Onions for Patty Melt recipe below)
- 4 slices of Swiss cheese
- 4 slices of cheddar cheese
- Butter (unsalted, softened)
- Salt and pepper to taste
- Optional: A touch of Dijon mustard or Thousand Island dressing for an extra kick
The Directions
- Preheat a skillet or griddle over medium heat.
- Season the beef patties with salt and pepper on both sides.
- Cook the patties to your preferred doneness, flipping once. For a medium patty, this will take about 4 minutes per side.
- Once flipped, top each patty with a slice of Swiss and a slice of cheddar, allowing the cheese to melt slightly.
- Butter one side of each slice of rye bread.
- On the non-buttered side of four slices, place a cheese-covered beef patty and top with caramelized onions. If using, spread a touch of Dijon mustard or Thousand Island dressing on the other bread slice.
- Close the sandwiches with the remaining rye slices, buttered side out.
- Cook each sandwich until golden brown, about 2-3 minutes per side, pressing down slightly with a spatula to ensure even toasting.
- Serve hot and enjoy the trip back to the Golden Era!
Special Warning: Ensure that the beef patties are cooked to a safe temperature (at least 160°F or 71°C for ground beef) to avoid the risk associated with consuming undercooked meat.
Quick Caramelized Onions for Patty Melt
Ingredients:
- 3 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon sugar (optional)
Directions:
- Prep: In a large skillet, melt the butter over medium heat.
- Add Onions: Introduce the sliced onions and sprinkle with salt.
- Cook: Reduce heat to medium-low and cook the onions, stirring occasionally, for about 30-40 minutes or until they turn a deep golden brown. For faster caramelization, sprinkle in the optional sugar about halfway through.
- Serve: Once caramelized to your liking, remove from heat and use as desired in the patty melt.
