This big burger with caramelized onions and Swiss cheese on rye is a diner classic. So can you make it without a flattop griddle and a skilled short-order cook?
WHY THIS RECIPE WORKS
Because Patty Melts are traditionally cooked twice—browned once in butter and a second time while the sandwich is griddled—many recipes produce something resembling dried-out hockey pucks. To solve the problem, we incorporated a panade (a p...