Question 1

Patty Melt: Buttering (or oiling) the bread directly and griddling it butter-side-down produces a cris

Accepted Answer

Buttering (or oiling) the bread directly and griddling it butter-side-down produces a crisper crust than buttering only the pan or brushing butter on after cooking. Reported by 7 cooks across our corpus of 19 patty melt recipes (community supported).

Question 2

Patty Melt: Cooking directly on a stovetop griddle or grill produces a deeper sear crust than baking i

Accepted Answer

Cooking directly on a stovetop griddle or grill produces a deeper sear crust than baking in the oven or a foil-lined toaster oven. Reported by 4 cooks across our corpus of 19 patty melt recipes (anecdotal).

Question 3

Patty Melt: Actively toasting or broiling the bread before assembling the sandwich produces a crisper

Accepted Answer

Actively toasting or broiling the bread before assembling the sandwich produces a crisper result than relying on a single griddle pass, or on crisping only after assembly, especially with a wet filling like marinara. Reported by 3 cooks across our corpus of 19 patty melt recipes (anecdotal).

Question 4

Patty Melt: Adding an egg (often with panko or oatmeal) to a lean turkey or veggie patty mix that seem

Accepted Answer

Adding an egg (often with panko or oatmeal) to a lean turkey or veggie patty mix that seems dry is associated with a juicier result. Reported by 3 cooks across our corpus of 19 patty melt recipes (anecdotal).

Question 5

Patty Melt: A fattier ground turkey blend (90/10) is more prone to falling apart on the griddle than a

Accepted Answer

A fattier ground turkey blend (90/10) is more prone to falling apart on the griddle than a very lean (99% fat-free) blend, which reviewers reported holding together reliably. Reported by 3 cooks across our corpus of 19 patty melt recipes (anecdotal).

Question 6

Patty Melt: Cooking a patty in two stages -- baking or searing it partway, then finishing it in a pan

Accepted Answer

Cooking a patty in two stages -- baking or searing it partway, then finishing it in a pan or on the grill, rather than cooking it straight through on one surface -- produces better structural integrity than a single-method cook. Reported by 3 cooks across our corpus of 19 patty melt recipes (anecdotal).

Question 7

Patty Melt: Spreading mayonnaise on the outside of the bread or tortilla instead of butter before grid

Accepted Answer

Spreading mayonnaise on the outside of the bread or tortilla instead of butter before griddling gives an evenly browned, crisp crust. Reported by 2 cooks across our corpus of 19 patty melt recipes (anecdotal).

Question 8

Patty Melt: Cooking with a lid on, or in an enclosed panini press, melts the cheese all the way throug

Accepted Answer

Cooking with a lid on, or in an enclosed panini press, melts the cheese all the way through without burning or over-browning the bread. Reported by 2 cooks across our corpus of 19 patty melt recipes (anecdotal).

Patty Melt

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