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Updated June 19,  2020

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Tracy's Patty Melt Sandwich
From the kitchen of Tracy Langdale

Here's A little Patty Melt history.

    This grilled cheeseburger hybrid is said to have been invented in the 1940s or 50s when the
popularity of drive-in restaurants and diners was on the rise. Today, the patty melt stands as a
shining example of the classic American diner sandwich. Thin patties of ground beef are cooked
until browned, covered with Swiss cheese and plenty of caramelized onions, and put between
slices of rye or marble bread. Then the whole sandwich is grilled until melted and crunchy. 

2 tablespoons butter (1/4 stick)
2 medium red onions, halved and thinly sliced 
1/4 pound pround beef pattys
2 Tablespoons sugar

Pumpernickle Rye
thinly sliced Swiss cheese

Melt the butter in a cast iron skillet over medium heat. 
Add the onions and sugar cook, stirring occasionally, until deep golden brown and caramelized, about 40 minutes, transfer to a medium bowl set aside. 

Do not wash or clean the cast iron skillet used for the onions, next place your hamburger patties in the skillet and cook until no longer pink in the middle. It's a Patty Melt, not a steak.
After the patty is fully cooked,