1. Hey, Tom! Reminds me of the way our mom used to make grilled cheese sandwiches for us when we were kids! 🙂
    Thanks so much for the memories and thumbs up as always, Norfolk Joe

  2. Love the sauce! I have a weakness for all things sauce. Your patty melt looks really tasty, and I could certainly use one right now! ?

  3. If you lower the heat a little, you'll get far more even browning and a more even distribution of heat throughout the sandwich.

    In the southern hemisphere, mince and cheese is a favourite on toasted sandwiches…

  4. I was going to say that 'stick' of butter wasn't living up the the 'Everything is bigger in Texas' saying! LOL I do my bread the same you do with the bread Tom, put it straight in the melted butter!! That is a classic patty melt taken to another level of Flavor Town!! Excellent!

  5. Hmmm… This gives me an excuse to exchange a propane tank. We have 2 gassers that I never use, but they both have side burners on 'em. If there's no wind, they work fine. I'm off to watch the sauce video.

  6. Tom sandwich look delicious. I was wondering if you have anything good or bad to say about you Iwatani burner?

  7. the sautéed onions are the best part of a patty melt. I like them with rye bread, tons of sautéed onions, cheddar cheese and some mustard. Delicious

  8. Good video, when you place the lid over the sandwich, lift the lid squirt a little water under (not much) replace the lid, the steam created will help in melting the cheese. That is the way it is done in the restaurants better to butter the bread first. Chef Bear.


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