Tuesday, March 4, 2014

Saint Patty Melt!

I have become really disenchanted with Food network these days. They are going the way of MTV. Seriously, remember when they used to have cooking shows on that channel? I mean, I am as busy as the next person but I can get a meal on the table in 30 minutes without any help. However, when it comes to prepping an artichoke...... You see where I am going, right.  Fortunately we still have the original food network - PBS - to fall back on (and yes, I have personally learned to prep and artichoke via this channel).  Oh, how I love my weekends with PBS. Jacque Pepin, Sara Moulton, Lidia Bastianich, Cooks Country, even JULIA!!!! This past weekend it was Cooks Country that got me thinking about patty melts. Oh how I LOVE this sandwich! I hadn't made one in forever. Watching the episode on perfecting it had me thinking about it and salivating. As coincidence would have it, hubby decided to do some grocery shopping and comes home with a loaf of Rye bread. It was like kismet! I HAD to make this sandwich.....and I did! Now, let me tell you a little secret.....I am physically and mentally incapable of making a modest sized burger so I made the most monstrous patty melts EVER! Have a look for yourself:

Yeah Baby! This thing was so big that you actually needed to double up the bread to support it. Now, the Cooks Country recipe called for making a panade of rye bread and milk to keep the patty moist. I did follow their method but honestly, when you are working with patties this big you really don't need it. LOL! Just some well seasoned beef will do the trick. So here are the basics as I see them!

Monster Patty Melt

1/2 pound ground beef (80% lean is recommended)
1 large onion, sliced
4 slices Swiss cheese
Worcestershire Sauce
salt and pepper
4 slices rye bread

Add butter and sliced onions and a few shakes of Worcestershire sauce to pan over medium heat and saute. When soft golden, remove onions and set to the side
Season ground beef generously with salt and pepper and form into 2 patties and add to the pan, turning when browned. Cook patties to medium rare.
Butter the rye bread and assemble sandwiches by placing sauteed onions and 2 cheese slice on each. Top with remaining rye bread slices keeping the buttered sides out. and sandwiches to the pan and grill as if grilled cheese - you may need to turn heat down and I recommend covering the pan to get a good met on the cheese. Turn when bread is grilled and repeat on other side. ENJOY!

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