Oniony is always good. I always have fried onions on my hamburgers.
There’s apparently a whole world of meat and cheese sandwiches I’m not that familiar with, for obvious reasons. This sounds like a decent one.
For some reason I developed a dislike for catsup, and ketchup, years ago. It has nothing to do with being a (former) Chicagoan; I don’t use it on fries, burgers, or anything else. I don’t know if had something to do with the taste; maybe if I were to try some variety that doesn’t contain so much sugar I might like it.
The only proper thing to use for dipping grilled cheese sandwiches is tomato soup.
The more I read your work, the more I like you.
Sweet and pickles is just gross. Sweet and hot is sick. Sweet and acidy is sick. Sweet goes with nothing but sweet. And should therefore be limited to desserts.
Yes indeed. It’s worth the effort, as the warm sandwich and the chilly, crunchy pickle offer a pleasing contrast.
“I most certainly did not!” she huffed indignantly. “You’re the mad one. Though I’ll give you some credit for the homemade part.”
Having Alyson Hannigan over for lunch, are we…?
( Baked tuna with Sweet Pickle Chips? Seriously?
Where did you get that recipe… Bulimia Digest? 
)
I hadn’t heard of it before this thread, either. And i eat a lot of foods that mix meat with cheese.
How much difference, ultimately, is there between tomato soup & ketchup? They’re ultimately mushed-up 'maters.
Though I guess in a crowd with such strong feelings about the differences between pickles …
Also, what about the spice and the heat? If you use slices of jalapenos instead of pickles, fine. But if not, why not a few drops of Tabasco?
I occasionally make patty melts at home. They’re not quick to do it right, but they are worth the effort in my book. But everything takes time and it has to be perfect to achieve that Sublime Diner Experience.
The bread must be sliced rye. Not too thick. (Levy’s is a good choice if you can get it.)
The cheese must be a sharp cheddar and Swiss. Both, not one or the other.
The onions must be copious, thinly sliced and take at least 45 minutes to cook to the proper browny result. About half an onion per sandwich. Cook them slowly in your favorite skillet, stirring frequently. Add a little water as needed to facilitate caramelization.
I mix my raw 20% ground beef with some finely chopped onion and just a quick squirt of ketchup (no more than 1 1/2 teaspoons) for half a pound of ground beef. A quick dash of garlic powder, a good grind of pepper and don’t forget the salt! Mix gently but thoroughly, then form the beef into two quite thin patties, pressing them between wax paper or cling film. They should be about the same thickness as the bread you’re using.
Cook the patties in cast iron if possible, until they are browned but still a bit pink in the center. Transfer to a plate.
Spread butter on each slice of rye bread, about a teaspoon per slice. Don’t get carried away with the butter – these sandwiches are already rich enough! Mayo will work, but impart no flavor. I prefer butter.
Wipe out your good cast iron skillet, place 2 slices of bread butter side down, add a slice (and some, enough to cover the bread) of cheddar, then beef patties, caramelized onions and a slice (and some) of Swiss cheese. top with 2 more slices of buttered bread (butter side out, obviously).
Cook over medium heat – and this is important – with a foil-covered weight to press the sandwich down as it browns. You can use another smaller skillet, a lid that fits nicely over your cast iron or even a brick. But this is a pressed sandwich if you want to get it right.
Once browned, flip and repeat the process on the other side till everything is melted together in one glorious, meaty, cheesy, oniony mess.
Quickly remove, slice in half and serve hot. With a good garlic dill pickle on the side.
Now you’ve had a true patty melt!
I have a jar of habenero chillis preserved in honey that might beg to differ.
True, not suited to every dish, but sweet condiments have their place.
Pork, usually, but warthog especially. Turkey. Most strong flavoured game meat (wildebeest, impala, etc)
I’ve not tried venison from the USA but I imagine bison/buffalo etc would be suitable.
That sounds like perfection to me!
I think it is, too – which is why I bother to make it now and then. 
I get there is some point where too much onion (or garlic) is a thing but it is one of those mathematical, never gonna happen things to me. Like, maybe there is such a point in theory but it’s a bigger than the universe point.
Years ago, I was at a very old school, traditional sushi bar. The owner was a fantastic Japan-trained sushi chef who spoke little English, but served up some of the freshest fish I’ve ever had. Anyway, we used to always tell him to make something for us of his own choice. One night, he mixed a few types of fish in a bowl with some sesame seed oil, and a few unknown ingredients, a little chopped scallion perhaps, and yes, a small amount of ketchup. We were puzzled watching him make it, but it was delicious.
I could be wrong but I thought ketchup’s origins were as a Malaysian fish sauce. We certainly use it in cocktail sauce. So it has a connection to seafood. Having said all of that, I would never in a million years dip my sushi in ketchup. If I did, I would hope someone put me out of my misery in swift fashion.
I’ve been told that, weirdly, chili crisp is good on ice cream (vanilla mainly). I have not tried it…seems too weird but I have read about it more than once.
Which reminds me, I should make a new batch of chili crisp. I love it but I go through it pretty fast and just lazy enough to not always have the next batch ready.
ETA: Seeing @kaylasdad99 post just below I will add a hearty Fuck You! (general “you”) to make it Pit worthy.
This is a weird Pit thread.
It seems a reverse Pitting.
The OP pitted Cafe Society so Cafe Society people turned the BBQ Pit thread into a Cafe Society thread.
You make your own? Well, color me impressed. I have 3 kinds of (jarred, store-bought) cuz I love it so much.
Is your recipe a labor-intensive process?
Now we just need a good ol’ fashioned argument about BBQ (or barbecue… ) and the whole entire sauce thing, and this thread will really have come full circle.
Just to clarify: scrub a glass jar completely clean… add a handful of freshly sliced habanero peppers…pour in honey… seal the lid and refrigerate?
Shouldn’t that last a year or two ( if you flip the jar every month or so ) ?
It’s not hard at all. Just be sure to get the oil temps right. Other than that is is pretty easy. Takes a few hours but mostly hands-off. Just waiting (so, go browse the SDMB).
That said, I am kinda on the hunt for the perfect chili crisp. Lots of recipes out there. Most are really good but I one to fine The ONE! Still looking.
This one I have enjoyed…YMMV (recipe is in the link):
