What is a patty melt? (recipe)

Had a really decadent breakfast the other day. Saw this creation fly past on Instagram a couple of times in the last month, and decided i had to try. I mean a burger meets grilled cheese… I couldn’t resist. Behold the patty melt.

What you need (for one patty melt)

1 burger patty (I used store-ground chuck roll)

4 slices of cheddar cheese

2 Slices of toast bread (preferably rye or brown bread)

A couple of pickles

Butter

Salt

How to make the patty melt:

1. Fry the burger patty until cooked, season with salt. Finish with two slices of cheddar and allow to melt on top.

2. Spread butter on the bread slices.

3. Fry bread with butter side down in a frying pan, turn, and let fry on the other side as well.

4. Add one slice of cheddar on the buttered side of each bread slice. Add burger inbetween the two slices. Return to pan for a few seconds to allow the cheese to melt if needed.

5. Cut the patty melt diagonally into two triangular sandwiches. Serve with pickles. Enjoy (and then go out for a walk)!

Update: Next time I’d probably add some mayo, raw onion and possibly pickles on my patty melt.

Philly cheese steak sandwich recipe

The other day I found a piece of Provolone cheese in my next door supermarket. Many years ago (I sound really old now) I tried to make Philly cheese steak sandwiches at home, featuring thin slices of rib-eye steak/entrecôte, fried peppers & onions as well as a thick layer of melted provolone cheese. Needless to say I loved it. Hence, I though it might be time for another round of cheese steak sandwiches last weekend, and I must say they turned out really well. Not to mention it’s really easy to make.

What you need (for two)

About 150 grams of flank steak

One green bellpepper

One red onion

One clove of garlic

2 soft bread rolls (I used brioche hot dog rolls)

Provolone cheese (I also used some leftover burger cheddar)

Vinegar, salt, pepper

Cooking instructions

1. Trim, and then rub the flank steak with salt and pepper. Let rest in room temperature. Also set your oven to 150 degrees celsius or similar.

2. Slice bellpepper and onion in thin slices. Finely chop the garlic clove.

3. Heat a pan until it starts to smoke (eg. is really hot). Sear the meat on both sides until your prefered cooking grade. I go for medium rare. Let the meat rest while you continue with the preparations.

4. Fry bellpepper, onion and garlic in oil on medium heat until soft. Splash over about two teaspoons of vinegar as well as salt and pepper. Take off the heat.

5. Start with the sandwiches. Brush the breads with a thin layer of dijon mustard (skip this if you’re no mustard fan). Slice the breads and put the fried vegetables on top of the bottom part of the bread. Add sliced cheese and put in the oven for about a minute to melt the cheese. Put in the top breads at the same time but separated to get them warm.

6. Slice the flank steak as thinly as you prefer and stack it on top of the cheesy vegetable bottom bread. Add the top bread. Done!


Lillördag at Burger and lobster Stockholm

One of the best lillördag aka Tiny Saturday (which is in fact Wednesday) activities in Stockholm in my mind is to combine restaurant Pocket by Pontus’ champagne Wednesday with lobster dinner at adjoining (you can actually walk between them indoors) Burger and Lobster Stockholm.

On Wednesdays Pocket by Pontus lower their price for a full sized bottle of Henriot champagne from 650 kronor to 450 kronor (priced 400 kronor at Systembolaget, the Swedish liquor monopoly). That means you fork out an extra 50 sek or kronor for an ice-bucket, table service and champagne glasses. That is in my mind quite great, and it is also very convenient for an office ‘after work’.

Yesterday we started off with dinner at Burger and Lobster. I had the always-delicious lobster roll. The fried ‘signature brioche bread’ is really tasty and stuffed to the brim with succulent delicious lobster meat and Japanese kewpie mayo. Included sides are tasty fries and a side salad to add some freshness to the otherwise incredibly rich meal. My last visit they also included a delicious lemony butter sauce, but that seems to have been removed.

For dessert, as mentioned above, we walked the 30 or so steps to Pocket by Pontus and shared a few bottles of Henriot.

Price $$$

The lobster roll is sort of on the pricier side costing 295 sek. On the other hand it is lobster, it’s really delicious and you probably won’t need any starter or dessert. The champagne at Pocket is priced at 450 sek a bottle during the Wednesday champagne-onsdag.

Burger and Lobster Stockholm’s website (With menu)