Patty Melt

also called patty melt · patty melt sandwich · rye burger

The table

2 large(sliced thin)yellow onionscook the onions down 35 min, low and slowlayer on rye, cheese against both slicesgriddle the whole sandwich 6 min, both faces
2 Tbs(28 g)unsalted butter
1/2 tsp(3 g)kosher salt
10 oz(280 g; 80/20 chuck, pressed into two thin oblongs the shape of the bread)ground beefgriddle the thin patties 4 min
1/2 tsp(3 g)kosher salt
1/2 tsp(1 g)coarse black pepper
4 slicesrye bread
4 slicesswiss cheese
2 Tbs(28 g)unsalted butter
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

1cook the onions down 35 min, low and slow

2griddle the thin patties 4 min

3layer on rye, cheese against both slices

goes in with what steps 1 and 2 made

4griddle the whole sandwich 6 min, both faces

goes in with what step 3 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 41 mintwo waits that overlap count once
Needs you
45 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. It adds up to more hands-on time than the whole dish takes because two branches run at once — which needs someone free to run both. The recipe itself says 55 min.

  1. cook the onions down 35 min, low and slow

    35 minneeds youfrom the start

  2. griddle the thin patties 4 min

    4 minneeds youfrom the start

  3. layer on rye, cheese against both slices

    not timed35 min in

  4. griddle the whole sandwich 6 min, both faces

    6 minneeds you35 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

See how it is written
>> title: Patty Melt
>> category: Sandwiches & Rolls
>> tags: beef, rye, onion, griddle, lunch
>> counters: Diner
>> aka: patty melt, patty melt sandwich, rye burger
>> servings: 2
>> time: 55 min
>> step.1: cook the onions down 35 min, low and slow
>> step.2: griddle the thin patties 4 min
>> step.3: layer on rye, cheese against both slices
>> step.4: griddle the whole sandwich 6 min, both faces

Cook @yellow onions{2%large}(sliced thin) in @unsalted butter{2%Tbs}(28 g) with @kosher salt{1/2%tsp}(3 g) over medium-low heat ~fry{35%min}, stirring every few minutes, until they collapse to a third and go the colour of a penny. This is the ingredient the sandwich is named for; onions rushed on high heat are brown and bitter rather than sweet.

Griddle @ground beef{10%oz}(280 g; 80/20 chuck, pressed into two thin oblongs the shape of the bread) seasoned with @kosher salt{1/2%tsp}(3 g) and @coarse black pepper{1/2%tsp}(1 g) ~sear{4%min}, turning once. Shaped to the bread, not to a bun — a round patty on square rye is how you get a dry corner.

Layer @rye bread{4%slices} with @swiss cheese{4%slices} against both inside faces, @&(~2)cooked onions{} and @&(~1)patties{} in the middle. Cheese touching each slice is what glues the sandwich shut. Rye, swiss and no lettuce are the three things that make this not a burger.

Griddle @&(~1)built sandwiches{} in @unsalted butter{2%Tbs}(28 g) over medium-low heat ~fry{6%min}, turning once and pressing lightly, until both faces are dark gold and the cheese runs at the edges.