Patty melt
 Patty melt with French fries and garnishes | |
| Type | Sandwich |
|---|---|
| Place of origin | United States |
| Serving temperature | Hot |
| Main ingredients | Rye bread, hamburger patty, grilled onions, North American-style Swiss cheese |
| Variations | Sourdough bread, Texas toast, Thousand Island dressing, American cheese |
A patty melt is an American grilled sandwich consisting of a ground beef patty with melted cheese (traditionally Swiss cheese) and often topped with caramelized onions between two slices of griddled bread (typically caraway-seeded rye or marbled rye, though sourdough or Texas toast are sometimes substituted in some regions, including the Southern U.S.)[1][2] It is typically made without condiments or garnishes.[3]
The patty melt is variously described as a variant of the traditional American cheeseburger, topped with fried onions and served on sliced bread instead of a traditional bun, or as a variant of a grilled cheese that includes a hamburger patty and fried onions.[4][1] Like a grilled cheese, the patty melt maintains its structural integrity when eaten, as all ingredients are grilled at the same time and assembled while still hot, which melds the grilled bread, hamburger patty, cheese, and onions into a single unit that doesn't fall apart while being eaten.[1]
It is unclear when the patty melt was invented, but it was most likely the mid-20th century, either during the Great Depression or the postwar economic boom. Several culinary writers have suggested that Los Angeles restaurateur Tiny Naylor may have invented the patty melt sometime between 1930 and 1959, depending on the source.[5][6][7][8] Even if Naylor did not invent the sandwich, it is agreed that he and his family helped popularize the sandwich in their respective restaurants, which included Tiny Naylor's, Du-par's, and Wolfgang Puck's Granita, over the past half-century or more.[9]
According to New York Times food writer Pete Wells, the sandwich is "virtually unknown" outside of the United States; Wells theorizes that it's the amount of space on a flattop grill required to grill onions, patty, and bread at the same time that has restricted its appeal outside of typical short-order restaurants.[1] It is typically on the menu of diners, coffee shops, and lunch counters, but in the early 2020s it started to appear onto some upscale menus.[1]
See also
References
- ^ a b c d e Wells, Pete (2024-01-30). "The Patty Melt Is Tired of Hearing About Your Favorite Burger". The New York Times. ISSN 0362-4331. Archived from the original on 2024-02-03. Retrieved 2024-02-04.
- ^ Lebovitz, David (2013-08-08). "Patty Melt". David Lebovitz. Archived from the original on 2022-08-10. Retrieved 2024-02-04.
- ^ Copeland, Sarah (2019-09-24). "Deconstructing the Perfect Patty Melt". Saveur. Archived from the original on 2023-10-03. Retrieved 2024-02-04.
- ^ Ellis-Christensen, Tricia. "What is a Patty Melt?". Wisegeek. Archived from the original on October 1, 2020. Retrieved June 17, 2014.
- ^ Lurie, Joshua (February 22, 2017). "11 Awesome Patty Melts For Your Next Comfort Food Fix: It's good to switch things up once in a while". Eater LA. Archived from the original on March 28, 2023. Retrieved December 9, 2017.
- ^ Duane, Daniel (February 4, 2016). "Better Than a Burger: In Praise of the Patty Melt". Men's Journal. Archived from the original on May 3, 2023. Retrieved December 9, 2017.
- ^ Gonzalez, Sef (January 2, 2015). "A Little Patty Melt History". Burger Beast. Archived from the original on January 29, 2020. Retrieved December 9, 2017.
- ^ Inamine, Elyse (June 15, 2017). "The Patty Melt Is Getting Its Moment". Food & Wine. Archived from the original on June 3, 2022. Retrieved December 9, 2017.
- ^ Sifton, Sam (September 1, 2016). "The Crispy Decadence of the Patty Melt". The New York Times. Archived from the original on December 22, 2017. Retrieved December 9, 2017.
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