My husband is a big fan of a diner staple – patty melts. Don’t ask me why. I, however, have never been a fan. Maybe it is because I’ve never had a good patty melt. My experience has been that they show up with under cooked onions and soggy bread. I suspect the soggy bread comes from putting the sandwich under a cover to rush the melting of the cheese. Great for the cheese but there goes the crispy bread.
Tonight I am giving in to his craving for a patty melt. I blame this sudden desire for patty melts on America’s Test Kitchen. They recently had a segment on the patty melt sandwich and the thing got stuck in my husband’s head. Actually I should also blame it on bratwurst. Let me explain. This past week we has bratwurst with sauerkraut. Lately we’ve taken to eating our bratwurst in true German fashion with rye bread instead of on a bun. This means we have leftover rye bread. George put two and two together and came up with “let’s use the leftover rye bread to make patty melts!” I can’t resist a man who asks for food with that joyful look in his eye. So tonight I’ll be making patty melts for dinner. Patty melts with properly caramelized onions, meat cooked medium rare, properly melted Swiss cheese and rye bread cooked to produce that satisfying crunch when you bite into the sandwich.
Who knows, a properly prepared patty melt may turn me into a believer!