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Food, family and recollections are as intertwined within the South as though woven on a single thread. At any function we attend, from the party to some wedding to some funeral, we're as prone to talk just as much concerning the food which was there, once we have to do with why we're collected.
I am your prepare, not your physician.
I discovered exactly what the secret to existence is: buddies. Best buddies.
A diner classic, Patty Melts are created with very thin, oblong formed hamburger patties, and offered on thin grilled rye bread, with caramelized onion, and Swiss cheese. Just amazingly scrumptious!
Patty melts have been in existence forever and therefore are a vintage diner food. however i don't hear much about the subject any longer. I occur to love them though what is actually to not love? A skinny hamburger - read that again, thin hamburger - on grilled rye with caramelized onion, sandwiched between cheese - it's virtually good ole comfort food. When's the final time you'd one?
Now, from things i know, a vintage patty melt should be made just with Swiss cheese, as with the above mentioned picture, however the Cajun prefers his with higher ole American cheese. Some would state that is wrong. I'm not sure.
Sure looks best to me. So I say, go to whichever cheese enables you to happy. Here's steps to make them.
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Recipe: Classic Patty Melt
Prep time: 20 min Prepare time: 20 min
Yield: 4 servings
Ingredients
- 1-1/2 pounds of ground chuck
- 1 large Vidalia or yellow onion. halved and sliced
- 1 tablespoon of canola or vegetable oil
- 1 tablespoon of unsalted butter. plus additional softened butter for that bread slices
- 4 slices of Swiss, Provolone, American. or perhaps your favorite sliced cheese
- 8 slices of rye, sourdough or any other bread
- Special Sauce. optional
- Garlic clove salt and freshly cracked pepper. to taste
Spray a baking sheet with non-stick spray. Shape the meat into four oblong formed patties, put on the pan and set in to the freezer for fifteen minutes.
Meanwhile, heat the oil and butter inside a surefire skillet. Add some onion and prepare over medium high, stirring regularly, for around a few minutes or until softened. Reduce heat to medium and continue cooking, stirring regularly, until caramelized, about 15-twenty minutes. Make use of a slotted spoon to get rid of the onion put aside.
Sprinkle the meat patties using the garlic clove pepper and salt. Put into exactly the same skillet, seasoning side lower, and switch heat look out onto medium high. Prepare before the patties are very well browned around the bottom, and mostly cooked through. Switch, scatter onions on the top and put a slice of cheese on the top from the onions. Cover having a lid and move from the flame to allow the surefire finish cooking through. If you're not using surefire, you will need to keep your burgers over direct heat until cooked through.
Generously butter one for reds of all the bread slices. Place, butter side lower right into a fresh large non-stick skillet and put a slice of cheese on the top of every slice of bread. Prepare the bread until well browned around the bottom. Top each bread slice and among the meat patties and add a few of the special sauce, if using. Top having a slice of buttered bread, butter side out, and thoroughly start to brown sleep issues, lightly pressing lower. Prepare until well browned, transfer to serving plates and cut on the slight diagonal. Serve immediately.
Breakfast Melt: Add one fried egg, ready to order, to every sandwich on the top from the meat patty before adding final slice of bread and turning. Might also substitute breakfast sausage for that beef.
Special Sauce (also known as 1000 Island Dressing)©From your kitchen of Deep South Dish
- two tablespoons of mayonnaise
- 1 tablespoon of ketchup
- 1/2 tablespoon of sweet pickle relish
- Pinch of sugar
- Kosher salt and fresh cracked pepper, to taste
©Deep South Dish
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Published by Mary on This summer 25, 2010
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23 HUNGRY PEOPLE COMMENTED. ADD YOURS!
23 comments:
There's nothing much better than a patty melt, nothing! I'd one a couple of days ago, ought to be fact. I'm unsure concerning the whole swiss cheese factor, but my DH also prefers american cheese. I'm not very particular, as lengthy because there's lots of caramelized onions. I'd most likely eat card board should you put enough caramelized onions onto it, however that's just me.
I'm glad situations are around the upswing for you personally. Could keep good ideas.
It's my in history favorite sandwich!
Oh, so sorry regarding your precious doggy. I understand how hard it's.
Your patty melt looks delish, I make sure they are a great deal, but I have to help make your sauce too.
We do hope you feel 100% soon!
I'm sorry you'd a poor week, imagine better days are ahead! The patty melt sounds wonderful, think I understand things i'm getting for supper. Gluten-Free patty melt!
The Mary Foreman curse. I had been searching for that hamburger steak in gravy recipe and happened on Patty Melts. I haven't had a high quality one in a long time (The Waffle House version is alright but simply Ok) My dear goodness are these good. The 1000 island dressing just kicks up a notch. I couldn't choose Swiss or American cheese, and so i made both. I believe I love the American version, although both were Great. Another homer, many thanks for that recipe.
LOL Richard! You're so welcome though I believe I'd prefer I be considered a blessing as opposed to a curse. ) I'm so glad that you simply happened this one in your travels here though - it's an individual favorite so pleased to hear that you simply enjoyed it!
Let nobody ever come your way without departing better and more happy.
"Probably the most overrated component could be filet mignon. It's one-dimensional. Produce a shoulder or a bit of chuck, and I'll provide you with something that's really wealthy in flavor."
The Accidental Gardener
You don’t need to prepare fancy or complicated masterpieces just live show from fresh ingredients.
The classic southern plate for supper consists of meat and three, cornbread or rolls a tall glass of sweet iced tea.
Oftentimes why is a recipe southern, is really as much a condition of mind because it is dependent on geography - Southerners simply decide a specific meals are southern, and that is that."
Ron McDaniel, Food Historian
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I believe regardless of what the occasion might be, you cant ever fail by turning up in the dining room table having a hot plate of fried chicken.
Cooking has always introduced us a happiness which i didn`t think was available. I simply turn on the stove, and things begin to fade.
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