These were the exact words I was going to use in my reply.
He has had a cheeseburger where someone ran out of buns.
“Yeahhhhh…I’ve had strange looking patty melts at Norm’s…” – Tom Waits, Nighthawks at the Diner
ONE THING that’s not been mentioned in this thread…a cheeseburger has a whopping great ground beef patty on a roll with a slice of cheese…a PATTY MELT requires more equanimity between meat and cheese. In some ways it’s a rye grilled cheese which includes a thinnish hamburger with onions.
I am on the side that believes the onions are necessary. I am also on a side all my own where I remove most of them prior to consumption.
What if you made it with tuna instead of hamburger?
If you make it with tuna salad and no grilled onions that is a classic tuna melt.
Dang it… the thin patty was a point I was going to make.
I guess I should stop watching Elementary and focus on the task at hand.
Then the onions would be chopped up and in the tuna. But not many.
Agreed… but that is a given for tuna salad.
But, that is a different thread.
A Patty Melt is classic diner food. The classic version is a thin ground beef patty, grilled (griddled) and served on grilled rye with melted cheese and onions… I’ve had about equal amounts of American or Swiss cheese. The onions are normally grilled. Caramelized onions are great, but probably not as authentic since this is diner food. Just chop them, toss them in some melted butter and move around with the spatula until they are soft and translucent. They will cook in about the same time as the patty but not properly caramelize.
Personally, I like to put a bit of yellow mustard on the bottom (the top has the cheese and onions). I have also had some with 1000 Island dressing served in a little cup on the side. These are usually at places that are a little more “upscale”, or at least they think they are, than a diner. This is for dipping and not to be put on the melt, and is far from required.
It just so happens that I have some sourdough rye (best of both worlds), some ground sirloin, some baby Swiss and American Cheeses and some onions. I may have to try the suggestion of using both American and Swiss.
I’d like to take your words for it on what a patty melt should be but there are way too many people in this thread saying it is ever remotely acceptable to eat American cheese.
Then use Swiss. Problem solved.
I had no idea people cared what kind of bread or cheese a patty melt is made with.
American cheese is fine, especially the deli stuff that doesn’t come individually wrapped in plastic. It’s basically just a mild cheddar and has the proper melting characteristics that you want for a gooey sandwich like this. But I like the plastic wrapped stuff, too. There are some places where it’s perfect. Like, for example, a grilled cheese sandwich. I like the fancy-pants grilled cheeses too, but, when left to my own devices, when I make it at home, I want Kraft singles and American white bread. Sorry.
Well, now you know! It was always very strongly associated with rye, growing up. I can’t remember ever having one with anything but rye until maybe the 90s when sourdough started becoming a thing. Like I said above, hell, even McDonalds used a rye bun when they had their Cheddar Melt in 1987. God I miss that burger, but I suspect my memories of it would never live up to my adult taste buds.
Then you’re no stickler, inner or otherwise.
Sure, I have no problem using any kind of cheese I want. I just can’t trust people who say they know the one true way if they also think American cheese is acceptable.
See, can’t trust you. The deli stuff is certainly better than the individually wrapped slices stuff. But unless every other cheese on the planet has been stolen by aliens there is still no good reason to eat it. (I’m being hyperbolic. I’m willing to eat American cheese but only straight and never when in contact with any other food item.)
Growing up in Vancouver, WA, I didn’t even know that rye bread was a real thing people still actually ate and not just some old timey thing from books until I got to college. You had white, wheat, sourdough for sliced bread. (I’m being a bit hyperbolic, I’m sure it existed and was an option, but I truly don’t remember ever seeing it actually being eaten by anybody.)
Meh, American cheese is good enough for the folks at Serious Eats. As I said above regarding Swiss, if it’s good enough for Kenji, it’s good enough for me. And if you can’t trust Kenji, who can you trust? 
[Bold]Obfusciatrist[/bold], im 10 million % on your side re: american cheese, tho I might be a bit hyperbolic. Tho not by much.
Hey, I’ll be the first to preach the gospel of American cheese being an abomination unto mankind and nature.
Except when it’s on a patty melt.
Then it would be a charlie melt.