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2. Patty Melt. Why make a boring burger when you can make a patty melt instead? The grilled cheese-like creation is much more satisfying thanks to the grilled onions and crunchy rye bread.
The sandwich consists of a ground beef patty topped with melted cheese (traditionally Swiss cheese) and usually with caramelized onions between two slices of griddled bread (typically caraway-seeded rye or marbled rye, though sourdough or Texas toast are sometimes substituted in some regions, including the Southern U.S.) [1] [4] It is typically ...
One common type is the tuna melt, a melt sandwich filled with canned tuna that has been mixed with mayonnaise (tuna mayo) and other ingredients such as pickles, tomato, and onion. Other popular choices are ham , roast beef , chicken , turkey , [ citation needed ] or a ground beef patty (for a patty melt ).
The patty melt includes two smashed beef patties along with caramelized onions, gooey American cheese, and the chain's signature tangy, creamy fontana sauce. Mia N. / Yelp 8.
In medieval Europe, a mixed rye and wheat bread known as "maslin" (or variants of the name) was the bread of the better-off peasants for hundreds of years, [16] in contrast to the white manchet bread eaten by the rich, and the horsebread eaten by the poorer peasants, which was made of cheaper grains including oats, barley and pulses.
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for ...
The Rachel sandwich is a variation which substitutes pastrami or turkey for the corned beef, and coleslaw for the sauerkraut. [15] [16] [17] In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", and it may also call for barbecue sauce or French dressing instead of Russian dressing.
Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. [2] It is noted for its long shelf life. [3]