I Made the Best Diner Sandwich
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- čas přidán 26. 06. 2024
- This classic Patty Melt Recipe is jam-packed with caramelized onions, melted cheese, and a seared hamburger patty on tasty bread for the perfect sandwich. My family often requests this over the classic cheeseburger because they like it.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/patty-melt/
→ Ingredients
• 5 tablespoons unsalted butter
• 2 peeled and thinly sliced large yellow onions
• 2 teaspoons apple cider vinegar
• 3 teaspoons avocado oil
• 1 pound 80/20 ground chuck
• 6 ounces shredded Swiss cheese
• 6 thick slices of rye bread
• coarse salt and freshly cracked pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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I love patty melts. I toast the bread by spreading some high quality mayo on the bread instead of butter. Gives a wonderful golden brown.
Love your recipes, your presentation, your professionalism. At the same time there is a very comfortable vibe to your videos that encourages viewers to want to learn to cook for others. I have always embraced cooking, trying new techniques, ethnic recipe ideas and experimenting with flavors and textures. I think about menus all of the time. 😂 The only time I accurately follow recipes is when baking. Your videos bring me joy.❤️
Thank you very much for those kind words. Means more than you know.
I couldn’t agree more, beautifully said. 👏👏👏
In my book, if it’s not made with rye bread, it is NOT a patty melt. 😂 I may be a patty melt snob. I even remember the first one I ever ate about 50 years ago! I love onions but have never tried caramelizing them. I will definitely need to try that. Thanks!
NO! You are not a snob, it should be made on rye. I love the marble/swirl rye, but there are SO MANY choices of rye breads that it’s hard to decide which is the best. At a restaurant I used to cook at we would dice the onions (as big as you like) cook them till golden, (carmelized) allow them to cool, and put them directly into the fresh ground beef we would get. NEVER had a complaint, you got a piece(s) of onion in every bite, and they were delicious on the marble rye. Give it a go, see if you like it. If you don’t, you can look me up and cuss me out lol. Have a great day. 😁
That Patty melt looks amazing! I will definitely be making these this weekend. Thanks Chef Parisi. 😋
My pleasure! Thanks for watching!
Yum! Very similar to what I do but I'll have to caramelize my onions more and I use Sourdough 😋
Just makes the sammy more delicious, plus that little hint of vinegar.
Chef that looks insane, love this recipe I def have to make it.
Hi Chef, I LOVE a good patty melt and this looks delicious. At a restaurant I used to cook at we would dice up the onions, caramelize them, obviously let them cool and stick them into the fresh ground beef we would get. They were on a swirl/marble rye and they were da 💣 Have you ever had them like that? You’d get onion in every bite like the traditional way, but idk, they were just delicious. Thanks so much. Blessings to you and yours. P.S. grating your own cheese is MUCH better than the pre-shredded stuff, Geoffrey Zakarian says they put “anti caking” agents in the cheese to keep it from (A) going bad too fast, and (B) to keep it from clumping. I ALWAYS grate my own. Thanks again Chef.
(John from California)
Quick question, I'm guessing the answer is Emmenthal, but your recipe made me AWFUL homesick and I and going to give this one a go. The issue is, Swiss Cheese is not something I have ever seen in the ~30 years I have lived in Europe so far. Do you know what difference, if any, there is between American Swiss Cheese and Emmenthal? Am I better off using a blend? I use Emmenthal when I want a mushroom Swiss burger but I've always thought it was missing something (a bit too tame)
Yup, it's the same. However, for some sharper flavor you could use something like a comté.
@@ChefBillyParisi Rock start of the culinary world! Thank you for confirming and suggesting a way to boost it a bit.
Havarti is really good too. 😊
That's what all the CZcamsrs say for the CLICKS 😂😂😂
This is great, my suggestion is that I'd start by cooking bacon & then saute the onions in the bacon grease, chop up the bacon to add into the onions after they've finished cooking. Possible further addition, would be to add roasted garlic to the onions as well.
Love it - thanks!!!
That's one fine looking burger. I also seeing your kitchen in your videos.
Yum…my favorite diner sandwich ever. But here in my neck of the woods in Wisconsin we use Colby cheese…especially since the town where it was first made is just down the road. 🧀
For sure a Jersey diner classic! Always order if available!
Chef, thank you for the Russian horseradish sauce! Greetings from Russia! ❤
my pleasure! Thanks for watching!
🇺🇦
IT LOOKS WELL DONE
It’s a pretty flat patty, and it’s not a sandwich classically that takes an internal temp.
I have to make the russian dressing one. Great recipes!
Many thanks!
The Patty Melt at Whataburger is very good.
I love rye bread but have never had a patty melt that came with rye
They all look great. I'm not a swiss cheese person (never liked the flavor), but shredding it and adding it here, well, I would not dismiss it out of hand. As I was raised, you always try it first. So, while I'd go with cheddar or pepper jack cheese, if there was a buffet and it was the only variety there, I'd give the swiss cheese version a try out.
While I use salted butter for my toast and such, what would be the downside to using it here?
Thanks.
made ur peri peri sauce and drank it all before i could marinate anything in it
That sauce is so dang tasty. I don’t blame you
Where do I find your Russian Dressing Recipe.
10:29
😂😂
It was winking at me
What level heat when the onions are covered for 5 minutes
medium
❤
😍
one of my favorite burgers, I always make mine oblong, so it fits the bread better. looks great my friend. Are you from the Chicagoland area?
Thanks for watching, yes, I’m in chicago land.
@@ChefBillyParisi we live in Shorewood.... would love to cook with you sometime my friend...
I’m in NWI. Come on out!
Yay@@ChefBillyParisi
Thanks
Can feel my arteries clogging already.😅
Then you know it’s delicious 😂😂
Pre-shredded is loaded with preservatives...
And non-caking agents that’s why I always do it off the block.
Great video, as always. But can we get rid of the following phrases? "I can't stop eating," "My family is addicted," I eat every week," "my family keeps asking me for," or "my family is OBSESSED," etc. It feels so clickbaity and makes me feel icky when I see it. "Doctors HATE this easy 5 minute patty melt recipe!" There's no reason for this, unless it's a joke I'm missing?
I appreciate you watching, many thanks! There is a reason, trust me… good ol YT isn’t what it was 3-4 years ago, unfortunately. I’d go even further to say if the title wasn’t what it was it most likely wouldn’t have even showed up in your feed.
Until I left Long Island NY I didn’t realize how many people had no idea what a party melt was.