Party Melt

Party Melt

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What makes this sandwich from Houston’s Better Luck Tomorrow a must-order is the frico-like crust on the griddled bread slices (though the blend of Wagyu and brisket in the patty certainly doesn’t hurt either)


  • 1/4 cup canola oil, plus more for greasing
  • 2 large yellow onions, halved and very thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 10 ounces trimmed beef chuck, preferably Wagyu, cut into 1-inch pieces
  • 10 ounces trimmed beef brisket, cut into 1-inch pieces
  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 8 (3/4-inch-thick) Pullman bread slices
  • 8 ounces Parmigiano-Reggiano cheese, grated (about 2 cups)
  • 8 white cheddar cheese slices
  • Thinly sliced red onion, for serving

How to Make It

Active Time 1 HR
Total Time 1 HR 30 MIN
Serves : 4


Step 1    

Heat canola oil in a large skillet over medium. Add yellow onions and a generous pinch of salt. Cover with a sheet of parchment paper, and cook over medium, stirring every 10 minutes, until very soft and caramelized, about 50 minutes.

Step 2

Spread chuck and brisket pieces in a single layer on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Gradually add meat to a meat grinder fitted with a chilled medium plate; grind on medium speed into a chilled bowl. Divide meat into fourths, and shape into balls.

Step 3  

Whisk together ketchup and mayonnaise in a small bowl. Cover and refrigerate until ready to use.

Step 4

Heat a cast-iron griddle over medium and generously grease with canola oil. Add bread slices and cook until toasted on bottom, about 2 minutes. Flip slices and top each with 1/4 cup Parmigiano-Reggiano. Cook until toasted on opposite side, about 2 minutes. Working quickly, flip bread cheese side down, and cook until cheese is melted and nearly crisp, 1 to 2 minutes. Place toasts, cheese side down, on a baking sheet.

Step 5

Generously season beef balls with salt. Place balls on griddle, and cook over high until well browned on bottom, about 45 seconds. Turn off heat and, using a large, sturdy spatula, flatten each ball into a 4 1/2-inch patty. Return heat to high, and season patties with salt and pepper. Cook until very crusty on bottom, 2 to 3 minutes. Flip patties, and cook to desired degree of doneness, about 30 seconds for medium-rare. Top each patty with 2 cheddar slices, and transfer to a plate.

Step 6  

Spread plain sides of 4 cheese toasts with ketchup mixture, and season with pepper. Top with patties (cheddar side down), caramelized onions, and red onion. Top with remaining 4 cheese toasts, cheese side up, and serve immediately.

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