The thing that makes it a patty melt is a layer of fried onion that is not large enough to show. The sandwich is not done yet. I took one bite out of this and go, ew, insufficiently melty. I zapped the sandwich for 15 seconds, long enough to heat the meat patty pleasantly and thoroughly melt the cheese. Thoroughly. Without wilting the lettuce or wrecking the toasted bread, and then yeowza, perfection. Now that's a real trick. Takes skill. It does. You have to know your microwave to the second for that to work right. Yet Gordon Ramsey would dress me down and rightfully so, I suppose, it is simply not done. Another way that works is to toast the bread in the pan, flipped and covered to melt the cheese, and if still insufficiently melted then you can tip a teaspoon of water or wine along the edge of the hot pan with the lid to steam it up in there which also moistens the bread. So there are a lot of ways to go with a patty melt.
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