Patty melts are a favorite around here, especially with the grandkids. A couple of minor changes since we're making 24 sandwiches.
Since we usually plan our menus at least a week out, it gives us time to review and know what preps we need.
Since she is the baker, she handles the breads, cakes, pies etc. She has a sourdough starter that she has kept alive almost as long as we've been married. Don't ask me how she does it.
So she made 5 loaves for today's lunch. Since we have a commercial kitchen for her business, it makes cooking for the horde a lot easier.
I'm the grill man. Whether it's the flat top grill or the gas grill, I'm the one who handles it if it comes to meat, chicken or anything else that needs grilling, including the onions.
My teenage twin granddaughters handle things like slicing bread, onions, cheese, etc.
So the second change we made is in the meat itself. We LIKE 80/20 ground beef, and since we grind our own it's easy to make it and we have a patty press to make things uniform.
So after caramelizing the onions, it now falls on me to start making things. Using the flat top grill it's a piece of cake!
So even though Patty melts usually call for rye bread, you might want to try it with sourdough.
Other than that, we followed the recipe as written, and as the sandwiches were ready, I cut them and my 7 year old twin granddaughters were waiting with foil lined platters to carry out to the tables outside where we always eat. I put long cocktail picks into each half to hold it all together.
And since we had two of our tiny vacation homes rented out, we had guests for lunch.
And not a single sandwich left!
That always makes me feel good. We served French fries on the side and fresh sweet iced tea.
