Patty Melts

      The first time I had a Patty Melt was on a Friday after Thanksgiving, when we took Nana and Pa to Colonie Center to shop and look at the decorations.  Little did we know that half of the world’s population would also be there.  All the restaurants were full but we finally found a line at Sears Coffee Shop and after about a 45 minute wait we were seated.  Nana and Pa sat in the mall while Billy, Kevin and I waited and when we finally spotted a table, Kevin fetched his grandparents.  I ordered a Patty Melt and the server said they were almost out of food.  We did get enough and when we were leaving there was still a line of people waiting for tables.

Yield: 4 servings

November 1967

• 1 large sweet onion, quartered and sliced
• 1 tablespoon butter
• 8 slices rye bread, toasted
• 4 hamburg patties
• 4 slices cheese, Swiss, provolone, cheddar, bleu or your choice

1.  Sauté onions in butter until soft and golden; set aside.

2.  Shape patties to match size of bread and cook over medium-high heat until rare or med-rare.

3.  When patties are almost cooked, add cheese and cover pan until cheese begins to melt.

4.  Place patties on toast; spoon on the sautéed onions and cover with another slice of toast.