Patty melts happen to be one of my husband's favorite sandwiches. Maybe even THE favorite? I love them, too. Actually, I love anything that consists of beef, cheese, onions, butter, and salt. When I read Kenji's newest article about the ULTIMATE patty melt on Serious Eats, I knew I had to make it.
I doubled the recipe so that the kids could have one as well. The kid's sandwiches looked a little better because I used less onions in theirs. Ours likely tasted the best though.
I think the best change the article made in our regular patty melt is the use of seedless rye bread instead of white bread. Rye bread has a mildly pickle-ly taste to it, and that went perfectly with the p-melt.
The quick caramelized onions were fantastic, and I love the two slices of cheese. It kept the sandwich nice and moist.
I often salt the butter in the pan for my grilled cheese so I knew it would be good. Shaping the beef to the rye bread really improved the sandwich. I actually penciled a template onto a piece of wax paper using a bread slice, and shaped the meat on it.
This sandwich was crispy, buttery, salty, cheesy, beefy, and very very savory. We were pleased. We even added a crisp green salad to fool ourselves into believing this wasn't that unhealthy.