Can one thing so easy actually be this good? On the planet of gourmand gastropub burgers with all kinds of toppings and taste profiles, I discovered myself completely content material and satiated with this patty soften sandwich, which was in all probability extra well-liked 50-plus years in the past. Speak about consolation meals. I loved each final chew!
I liked the buttery crunchy exterior and the juicy, meaty, tacky, candy, and savory flavors inside the patty soften. That is one sandwich that wanted no further condiments, it was so extremely flavorful all by itself. I’ll admit, I don’t assume I’ve ever had a patty soften till at the moment…and wow, I’ve been lacking out!
You’d assume that such a simple-sounding sandwich—mainly grilled cheese with some grilled onions and a hamburger patty—wouldn’t require a recipe, however I’m so glad I had this one to observe! I used Vidalia onions. I didn’t have any white wine available, so I used sherry and it was a superbly nice substitute. After the sherry decreased, I additionally added about 1/2 tablespoon Worcestershire sauce and a pinch of floor Spanish pimenton for just a little further added depth of taste.
I used a medium-sharp yellow Cheddar which melted nicely. (I’m not an enormous fan of American cheese.) I used a pound of floor beef—15% fats, 85% meat—for 3 beneficiant patties. I didn’t use any black pepper as I usually would, however truthfully, the patty soften didn’t want it, it was excellent as is. I picked up a loaf of white sandwich-style bread from my native bakery and I liked the way it crisped within the skillet.
I purposely left my butter out for hours earlier than I made this so it could simply unfold on the bread previous to grilling. I served the patty melts about 20 minutes after I made them and simply saved them sitting within the heat forged iron skillet that I used to grill them. The bread stayed good and crisp and the patty melts had been nonetheless heat when consumed.
I’ll positively be making these once more.
