Cooking Method: Griddling

Classic Patty Melt

The Classic Patty Melt…
When a grilled cheese meets a hamburger.
The Bread should be sliced rye (seeded or seedless, depending on preference) is traditional and provides a subtle tang that balances the richness of the other ingredients. Some might opt for sourdough or even Texas toast, but classic rye offers a unique and essential flavor profile.
The Beef patty should be made from freshly ground chuck, ideally an 80/20 lean-to-fat ratio. This ensures juiciness and flavor. They should be seasoned simply with salt and pepper, cooked on a hot griddle or cast-iron skillet to develop a beautiful sear and crust, while remaining juicy on the inside.
The Onions should be deeply caramelized. This is where the magic truly happens.
The Cheese must be melty and flavorful. The classic choice for a patty melt is Swiss cheese. I prefer a sharp cheddar. And then there are those people that like American cheese… Well, they are not invited to this party!
The Classic Patty Melt is stacked with meat, onions and cheese and then cooked until golden brown and crispy, and the cheese is fully melted and oozy.

By Leslie Blythe

Eggnog Pancakes

We usually don't have any milk in the house given that we are both black coffee drinkers. The other thing we didn't have is any bread for toast or anything else for breakfast. I decided to use eggnog instead of milk. These Eggnog Pancakes are excellent, especially for Christmas morning.

By Leslie Blythe