Back in the 1930's, Tiny Naylor owned a chain of Los Angeles restaurants called "Biff's". Tiny was quite a creative guy and he envisioned a hybrid meal that would combine two of his favorite sandwiches...a hamburger and a grilled cheese sandwich. Thus was born the Patty Melt. Simple and delicious. I'll take mine with some golden shoestring fries, please.
It's been a fun 10 years blogging about my favorite subject, food. This is my last post for this decade. But I will see you on the other side when the new decade arrives in a few days! Thanks for reading.
1 pound ground beef
Kosher salt and fresh cracked pepper
1/3 cup mayonnaise
8 thin slices rye bread
8 thin slices of Swiss cheese
1 cup caramelized onions
8 thin slices American cheese
Foil wrapped skillet
- Shape beef into 4 thin patties. Heat large cast iron skillet on medium-high. Season patties with salt and pepper. Cook 2 minutes per side then transfer to a plate.
- Wipe out skillet and return to medium-low heat. Spread mayo on 1 side of each bread slice. In 2 batches, place 2 bread slices mayo-side down in the skillet. Top each slice with 2 slices of Swiss cheese, a beef patty, caramelized onions, 2 slices of American cheese and second slice of bread, mayo side up. Place small, foil-wrapped skillet on top of sandwiches to press down on the Patty Melts. Cook until bread is golden brown and crisp, 3 minutes per side. Then slice each sandwich in half and serve.
Pairing: An ice cold Pilsner, please.
|Grogs and Goldie, 1956|