This traditional recipe has a ground beef patty topped with either American, Swiss or cheddar cheese and grilled onions on rye bread (pan fried in butter). Cassell’s elevated the patty melt by allowing the cheese to hang over the side of the bread.
You Will Need
- Ground Meat (chuck and brisket blend)
- Kosher Salt
- Rye Bread
- Clarified Butter
- Swiss Cheese
- Caramelized Onions
- Mustard E Mayo (recipe below)
Mustard E Mayo
- Yellow Mustard
- Hot Mustard
Combine all ingredients to make a paste for the sauce.
Get the beef patty (ground chuck blended with ground brisket), add kosher salt on the patty. Put it on the Flattop grill, add salt on top.Once the patty is cooked, put it aside.
Lay down the Rye bread and spread on some clarified butter. Then take it to the grill to toast. Put slice cheese on top, 2 slices hanging off the edge on both side and at the center. Put the patty on the other bread, then add caramelized onions on top of the patty. Scrape the cheese hangovers and then put the bread on top of the other bread to make a sandwich.
Set aside, plate and it’s ready!