48 Commentaires

  1. It’s not a “Patty Melt” if you don’t use rye, preferably marbled with Pumpernickel and Swiss cheese. It’s a bastardized cheese burger on sour dough bread, not a “true” Patty Melt”. You would make a Reuben on sour dough bread with cheddar and not sauerkraut, it just wouldn’t be a Reuben.

  2. I'm sure this tastes ridiculously good, I mean how could it not? BUT this isn't what the patty melt is about. Who the hell is going to buy a, what looks like a $60 dry aged porterhouse, and grind it up, defeating the purpose of the dry aging (to make a steak tender, grinding meat is to tenderize cheap cuts). A patty melt is a quick diner meal that you don't need to over complicate. Ground chuck works great.

  3. If anyone has ever been to Southern California you can find some of the tastiest (but not traditional) patty melts at any hispanic run breakfast/burger joint. Typically sourdough, grilled onions and american cheese. 👍🏼

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