Patty Cristo: a patty melt with ham and two cheeses, dipped in egg and griddled
SAM THE COOKING GUY · ♥ 9.4K likes · 265.1K views · 9 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- butter
- olive oil
- ½ whole large brown onion
- BFF seasoning
Melt a knob of butter with some olive oil, add about half a large brown onion and let it cook away; season with BFF.
Cut a dry-aged steak with about 20% fat into pieces that fit the grinder's feed tube and grind it.
- 9 oz 90-day dry-aged steak
Form one patty a little bigger than the bread slices, about nine ounces, without overworking the meat; not too thick.
- vermouth
Add a little vermouth to the onions and let it evaporate while they keep cooking.
Vermouth in the onions
Season the patty and cook it on an oiled flat top, seasoning the other side when it is flipped; flip gently.
- oil
- ham
Heat thin-sliced ham on the flat top, turning a couple of times, until coloured and a little crispy; let it finish in the patty grease.
Crisping the ham
- American cheese
Put American cheese on the patty and cover with a lid to help it melt.
American cheese under a lid
- bread
- Dijon
- mayo
Spread Dijon on one slice of bread and mayo on the other; layer the onions, the patty, the ham and Munster, and close.
Building the sandwich
- Munster
- 2 whole eggs
Beat two eggs in a bowl; dip the sandwich just before it goes on the flat top.