Ever had one of those cafe/diner patty melts that makes you wish you hadn’t?
First of all, it’s supposed to be—or should be—a modest marriage of ground meat and cheese on both sides. How do they always ruin it? With either butter or cooking oil, then they have it swim there, soaking up as much as possible while it oxidizes and rancidifies on a hot flat top.
Actually, my taste is now so reset I can’t even eat hash browns in a cafe anymore. Tastes completely rancid, and their bacon tastes like I’m eating a salt lick.
So let me show you. You need good whole gain real sourdough (i.e., actually fermented, not fraud-dough). One is with Swiss, the other Jack. If you don’t know why the dimple in the patties, you’re not qualified to grill ground meat.
As you might note, plenty of the liquid faction of fat from the cheese soaks into the bread.
There is never a need to butter them or lay them in a pool of cooking oil on a flattops.
Just don’t do that.