The patty melt is one of several rye sandwiches, all of which taste really good and are easy to make. That's all I need to say.
Restaurateur Tiny Naylor, who owned the Biff's Drive Inns and Tiny Naylor Coffee Shops in Los Angeles is credited with inventing the patty melt, a sandwich made with ground beef, caramelized onions, and Swiss cheese on rye bread. Tiny is believed to have created his popular open-faced sandwich in the 1930s or 1950s at his drive-in restaurant, Tiny Naylor's, on Sunset and La Brea in Los Angeles. Naylor's son, Biff, helped spread the patty melt's popularity by adding it to the menus of his family's other restaurants, including the Du-Par's chain.
In the late 1970's I was the QC Inspection Manager for Baxter Lab's Hyland Diagnostics Division in Round Lake, IL. We processed the blood and serum based standards used to calibrate the blood analyzers used in hospital laboratories One town west of Round Lake was the town of Volo, Illinois. The premier eatery in Volo was The Town Pump which was owned and run by a classic Irishman with the last name “Murphy”. We dined with Murphy almost every day I worked for Hyland Diagnostics. I have no idea what Murphy's first name was. For him, Murphy was enough. Murphy was a great bar cook, who prepared everything he sold as food on a 3X6 flattop located right behind the ancient walnut bar that ran the length of his establishment. Murphy was a classic, red faced barman, who sold soft drinks, draft beer, five or six sandwiches (Ham and Cheese, Town Pump Bog Burgers on a pumpernickel bun, German Knockwurst franks, with mustard and kraut on a east coast style butter toasted sourdough bun, Grilled Roasted Pork with slaw on a sourdough bun and patty melts) I have no idea where Murphy sourced his rye bread, but it was marbled and marvelous. Murphy did not have a fryer in his bar and served chips with every sandwich. To me, Murphy growled the original angry, “Chips only, no Fries” comment that Saturday Night made famous. I bet I had a hundred patty melts during my lunch days at Murphy's Town Pump. Never had a bad one.
My version is very close to Murphy's and the original, except this time, I subbed ground sirloin for the ground round patty Tiny used because the ground sirloin looked nice the day I bought it and I thought the ground beef was too fat, so I guess mine is not very customized. If you want to make it your own style open face you could add dill pickles, sub onion rings for the caramelized onions, add ketchup with a little liquid smoke or Worcestershire mixed in, or maybe add lettuce and tomato for a real fancy take.
I like to serve mine with ruffles and green onion dip or simply plain chips. Having a cold beer with your patty melt is nice too.
Here is how I made this patty melt:
Patty
Melt
Ingredients:
14 ounces Ground Sirloin
2 Medium
Onions
1 Tablespoon olive oil
1 Tablespoon Butter
salt to
taste for onions
Garlic Salt and Black Pepper
2 Slices Dark Rye
Bread
3 Tablespoons Butter
4
slices Swiss Cheese
Directions:
Peel and Slice
onions and separate
Sauté until caramelized in olive oil and butter, with a little salt added for seasoning and to aid in browning, set aside to drain when done
Turn on broiler.
Form ground sirloin into 2 patties shaped an inch larger than the bread slices. Season with garlic salt and black pepper. Cook to medium rare and set aside.
Butter bread slices and toast in skillet.
Position
toasted bread on baking sheet. Top with meat, onions, and
cheese.
Cook under broiler until cheese melts.
Enjoy
Thanks for looking at my post.
God Bless you.
4 comments:
Yet another home run by Mr. Bear.
That is seriously good eats, Chef Bear. Dark rye is better than marbled but I'll eat anything on any kind of rye bread. I'd make rye bread myself but it requires sourdough starter and I quit growing that in my fridge years ago. I'd put sauerkraut on that sandwich but that's probably just my Austrian/Germanic genes speaking up.
Thank you!
Medium rare for the ground beef? Is that safe? Does it finish to well done while under the broiler?
Sounds WONDERFUL! And how I miss rye bread! But I haven't consumed a slice of bread (or a banana, or even an orange), since 2019, when we went Keto. Sigh....
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