I eat my open-face sandwiches face down because it creates better topping contact with my tastebuds.
Are you dining in an anti-gravity environment?
No, that would be silly. I just eat upside-down.
I am glad you mentioned the dill pickles, I don’t do them every time but I do them often. I add them before grilling
I un-pit @wolfpup for the mentioning of Montreal smoked meat, but above all, they seem to just get it .. Everyone else… just doesn’t know.
@ThelmaLou, you came close to being un-pitted. I was hoping you would have a recipe with Campbell’s Cream of _____ as an ingredient (seriously, but I have enough anyway).
To the rest of you that say things like “Bugels are the ONLY topping for chili” or use overused cliches like “garlicky” or “umami bomb”, you remain lame and wannabe Yelp reviewers and over-obsessed food blog readers. In fact, if I wanted to lose weight, I would read posts from the likes of you because it makes me sick.
Damn! I likewise hate the word “garlicky.” I do love garlic, but you can’t just randomly add “-cky” to something and call it a new word. 
I realize this admission could dig me in even deeper…some of you will remember that almost two years ago, I suddenly relocated to The Home. Today I was rummaging in the kitchen and came across an opened but still full jar of Marmite. How long ago did the most recent Marmite discussions here take place? That’s probably when I bought it. Anyway, the expiration date was Feb 2022. Does Marmite ever really expire? Is it supposed to be refrigerated? Full disclosure: I threw it away. I figure that was either the Right Thing or a hangin’ offense.
That’s quite a marmitcky thing to consider.
The word goes back to at least 1775. What’s wrong with it? You say “oniony,” don’t you? What’s a better ending?
No, I don’t say “oniony.” Might as well say “onionicky.”
Maybe I don’t like “icky” at the end of a food word.
Just say “strong garlic flavor.”
Interesting. Adding “y” to turn a food noun into an adjective is pretty normal to me, at least in my dialec: oniony, lemony, peppery, gingery, buttery, etc. “Strong garlic flavor” is unnecessarily verbose when there’s a perfectly good word a couple centuries old that works.
I suspect a visceral reaction to “-icky” being used to describe food. 
I guess my brain doesn’t even parse it that way.
Who are you people? You think you know someone… 
You may have misunderstood our noble @LSLGuy, as indeed I did earlier. He actually means ketchup is essential with grilled cheese for dipping, not actually on the sandwich. As for patty melts, they have no place in my life. If you want beef and cheese, then have a hot roast beef sub with cheese (no ketchup, but Dijon mustard), or just make yourself a damn cheeseburger (dab of ketchup)!
And @Beckdawrek, the condiment you’ve referred to here several times is properly spelled “ketchup” in polite society. “Catsup” sounds like what your skittish psychotic Siamese do when they’re spooked and flee into the rafters.
Nah, patty melts are the best. That buttery toasted/fried rye bun with the copious griddled onions and cheese just makes it. It’s not just the beef and cheese, but really more the onions and rye that really lifts it. A roast beef sub isn’t the same thing at all and doesn’t scratch the same itch. For me. Though it’s been probably about ten years since I’ve had one.
So…ketchup on a patty melt? Yay or nay?
I usually only do mustard, but I don’t have a problem with ketchup, really. But it should be with mustard.
Not unless McDonald’s starts making a patty melt. McDonald’s is the only appropriate forum for ketchup in my life.
I was being a bit facetious but they sound to me sort of like pretend cheeseburgers. But on the subject of beef and griddled or sauteed onions, as I noted in the CS thread, one of the best sandwiches I’ve had recently is pot roast with sauteed onions and mushrooms on a ciabatta bun.
Sometime next week I’m making pot roast, which will suffice for several dinners, but I will definitely reserve a good portion for sandwiches, lay in a bunch of onion buns, and sautée a whole mess of onions and sliced mushrooms! This sandwich needs no ketchup, but I’m pretty sure I dabbed quite a lot of Dijon on the one I had earlier. Maille brand Dijon works better than Grey Poupon on beef sandwiches because, although GP is slightly more delicate, Maille has a more beef-appropriate horseradish-like tang, IMHO.
Neither do I. As is true with most things they have their place and they also have places they have no business in. I always have ketchup in my fridge (although one bottle lasts a long time…probably longer than it should be there).
Great with French fries. Useful in many recipes. But I have posted more than once on this message board that it has no business on a hot dog (and that usually starts an angry pile-on so, let me have it again).
If we were dining out and you put ketchup on a patty melt I’d raise an eyebrow but not really care. If we were at a sushi restaurant and you dipped your sushi in ketchup I can guarantee you that, at the very least, I would never eat sushi with you ever again. I’d also support the restaurant kicking you out.