Patty Melts

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Appears in Cook's Country April​/May 2011, Cook's Country TV

This big burger with caramelized onions and Swiss cheese on rye is a diner classic. So can you make it without a flattop griddle and a skilled short-order cook?

SERVES 4

TIME 1 hour

has video

WHY THIS RECIPE WORKS

Because Patty Melts are traditionally cooked twice—browned once in butter and a second time while the sandwich is griddled—many recipes produce something resembling dried-out hockey pucks. To solve the problem, we incorporated a panade (a p...

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