While I found #5 in the directions off putting (“Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Chlorox Disinfecting Wipes), it wasn’t enough to dampen my enthusiasm for this recipe. It is, of course, “only” a classic patty melt sandwich, but I was particularly intrigued by the steak sauce (I used A1) mixed into the meat. It was just barely noticeable, and pleasantly so. I could not bring myself to add the oregano. The instruction to cook the onion over low heat for a good 20 minutes was important. As the onions cooked down, caramelizing in their own sugars, they reduced into something smooth and richly flavored, a major contribution to the sandwich. The step of melting the butter before spreading it on the bread wasn't necessary – softened butter works just fine! Hubs likes neither rye bread nor Swiss cheese but agreed to tolerate this sandwich. He “suffered” through it with some homemade Thousand Island dressing on the side – a nice complement I must say! This sandwich, along with a bowl of “Winter Leek and Potato Soup,” also from this site, made for a delicious and satisfying meal.
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While I found #5 in the directions off putting (“Cleaning tip: Once the stove top is cool,...