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BillyB 10 years, 5 months ago.
The only Patty Melt I ever had was from a Checker’s in Port Charlotte Fla. I like your version better. Looks yummy.
Is it customary to not add any sauce of any kind?
(Such as mustard, mayo or ketchup)
I think your right I was thinking mayo or a dipping sauce with mayo & ketchup or just ketchup. I totaly agree with making the sandwich to my customers liking. I have people asking for sauteed jalapenos on every sandwich, I learned long ago its a lot easier swimming with the current……………………I thought about using a sliced Italian bread and making garlic toast with a pesto spread and using on 6oz burger, cheese, sauteed mushroom and onions. I like the idea of a good bread that will hold the weight of the sandwich, I also want a crunch to the bread and then a nice tender, flavorful, melted, juicy ingredients………………….BillyB
Mosca, I agree on the Grease, I try to watch that myself. My cows are pasture raised and real lean, sometimes I have to add a pat of butter when frying. If you think about it everything is fried on the sandwich, even the bread. If I’m building a sandwich like this I would try tossing the mushrooms on a paper towel before building the sandwich, also pat the sauteed onions a bit…………..I like your idea of the sauteed mushrooms,how could that idea not be good………….Thanks BillyB
The only Patty Melt I ever had was from a Checker’s in Port Charlotte Fla. I like your version better. Looks yummy.
Is it customary to not add any sauce of any kind?
(Such as mustard, mayo or ketchup)
Because of this, I made patty melts for dinner Thursday! They were fantastic, but so, so greasy, I tossed the tater tots; I just couldn’t eat anything else.
I added grilled mushrooms to mine. So, it was grilled rye bread, jack and cheddar cheeses, grilled onions and mushrooms.
That’s one of my favorite sandwiches BillyB! Looks delicious. I always use Swiss cheese. What kind did you use?
I’ll take an order! That looks too good. Just another illustration why chain restaurants are the pits.
YUM YUM The bread looks fantastic, as does the entire sandwich. Last time I had a patty melt the onions were not cooked enough, the cheese tasted fake and salty, and the bread was really greasy…..(makes mental note to find the variety cheese package when I go to the new Costco near me)
BillyB need 6 of those delivered to the FARM
Will trade you a 8 lb wheel of Goat Milk Gouda (90 days) for a Visit and 6 of those Sandwich’s.
Shhhhh am doing a Boudin Feast on Wed. with all Goat Cheese’s.
Billy, looks great! I was raised on that pasture Angus. And an old time patty melt is one of my favs.
Joe
Um, I don’t think BillyB has moved to Maryland.
One of the best yet….good job, Chewingthefat, I will definitely order that when/if I ever make it to Emmitsburg
That looks mighty good. I love a good patty melt, and haven’t had one in a long time.
I was thinking of some new and old sandwich favorites for my Cafe Grill specials today. I remembered how much I used to enjoy the old Patty Melt. I decided to try one out for old time sake.
I started with two of my Pasture raised Black Angus patties and three slices of onion.
then put on two slices of specialty cheese.
put the whole thing on two pieces of grilled Dill Rye Bread.
then I cut it in half.
Then I ate it like there was not tomorrow, I think this old favorite will be reborn on next weeks menu……………………..BillyB
I was curious about the origin of the patty melt and found this on chowhound.
Saveur Magazine’s Top 100 List for 2001 had as #84
“Best Variation on the Hamburger”
Their write up says it was created by William “Tiny” Naylor sometime in the 40’s or 50’s at his chain of Southern California coffee shops called Tiny Naylor’s (they say he also may be the inventor of pop-up plate servers, refrigerated drawers, and the open kitchen)
They describe it as a hamburger patty covered with melted swiss cheese and a heap of sauteed onions served on grilled rye bread. They have a recipe in the issues as well from his grand-daughter Jennifer Naylor who is chef at Granita in Malibu and serves the patty melt at Sunday brunch.
Ok-I may be playing devils advocate here, but I kinda said the same thing when responding to the article about ctf’s restaurant- I wished I lived closer to taste his fare. I know I havent been back on line for awhile so maybe I have missed something about that particular poster…[:I]
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