I just baked a loaf of seeded rye bread yesterday. And I just bought a horseradish root and some sauerkraut from the farmers market along with some cheese that same morning. I've got a bunch of home ground beef in the freezer. And then I saw this recipe on a day off. I love it when the universe treats me this way.
I mean this in the most positive way: that the opening was the most Nigella-esque rapturous reaction I've seen on this channel. True testament to how good the sandwich is.
cooking along with Claire’s videos makes me feel like I’m playing a cozy cooking video game in real life. Such a sweet personality and the food always looks so good!!
We had the best Greek diner by our house when I was growing up that used to make the best chocolate malted and incredible Patty Melts. You are doing God's work bringing back this sandwich to the masses, Claire! I can't wait to make this.
For those without a griddle/flattop, you could also deep/shallow fry thin pre-smashed patties. worked well for me. 30 seconds or until you see brown bits. Really quick to crank out a batch.
@@maetaylor5677 Well, I didn’t do it all myself single-handedly nor would I have wanted to. I had a team of wonderful, dedicated, hard working female associates help me reach the goal. You sure are pretty. I’d even go as far to say that the patty melt would be called the “Taylor Mae Sandwich” now if I had the pleasure of knowing you back in those days. Thanks for asking, beautiful!!!
@@EE-uj6tw Well, thanks for asking! My name is Harold Weiner, but my friends and family call me Harry and you may too. I got started in the food R&D game way, way, way back in the day before anyone even thought about a lot of things related to food safety like wrapping your meat in plastic (we used paper back in the day) or not pounding your meat out in the open uncovered where it would splatter everywhere. (we would just let it rip and then clean up later). It was the Wild West, I’ll tell ya. I kind of bounced around slinging hot, fresh ideas left and right like seeds in the wind back in those days. So, I can’t really recall which came first, the Drumstick or the patty melt. Although, I can tell you that everyone was extremely happy with the results of the long, hard work we put in. We finished both projects early and under budget. In fact, we had enough money leftover that we all got nice bonuses. I was in charge of the finances, so I elected to give all of my female colleagues on both the Drumstick team and the patty melt team lovely pearl necklaces to show my gratitude. They all told me how thoughtful my idea was and how much they loved receiving them. You can’t really do that sort of thing at work anymore, unfortunately. Have a wonderful day! Harry
I can’t afford the Made In, but your last griddle episode convinced me to buy a Lodge carbon steel griddle and it’s fantastic! Not zero-maintenance, but a lot less than cast iron.
I made this on Wednesday and took the leftover sandwiches into work over the weekend. This is a great recipe!!! And the melts reheat really well. Highly recommend. Thank you Claire for such a delicious, restaurant/deli quality recipe. It's going into my regular rotation.
Making a good sandwich is an art form. A Patty Melt is iconic American Lunch Diner food, just as a Ruben is. Time and patience. Quality ingredients, timing, and a sense of smell! Congrats! Well done.
The patty melt is, truly, one of the worlds best sandwiches. In the '90s, There was a bowling ally in Santa Fe Springs, CA I would go to for lunch. Not to bowl, but because they had a patty melt that was mind blowing. Bowling alleys can have some amazing food.
A patty melt is probably one of the best sandwiches you can really enjoy. A Reuben sandwich is another one. Your recipe sounds awesome....a must try for you. Your griddle looks like a great cookware to have too. Thanks for reminding me about the Russian dressing...a dressing sometimes a forgotten one. Lots of onions are a must. And l love sauerkraut too
The recipe seems great, but I'm really distracted by the color grading on this video. I've noticed it on a couple others on this channel too. Like everything is desaturated and shifted toward green. Yellows look yellow-green, reds look purple-brown, food that should look delicious and browned looks gray and sad. Feels like a step might have gotten missed in editing.
A while ago, I watched the breakfast sausage episode and of course I bought the Made In griddle too. That recipe was awesome so I was super excited when I saw this patty melt episode and the opportunity to use my griddle again. Made these last night for dinner and it came together super quick! Taste was amazing! 🔥 I think we need a savory recipe book!!
I've loved the patty melt all my life and find it vastly superior to the burger. But this version, with Russian dressing and sauerkraut, better suits corned beef than it does a solid 80/20 beef patty. The caramelized onions don't need to be acidic, their sweetness should be allowed to shine through and enhance the beefiness of the sandwich while marrying well with the melted gooeyness of the cheese, whether it be Swiss, cheddar, or American. What Claire makes in this video is a variation on the classic Reuben recipe. I'd love to see her make a true Reuben melt, with the vinegary crunch of sauerkraut and the raw power of grated horseradish set against the sweetness of Russian dressing and the subtlety of caraway seeds studded throughout the slices of seeded rye. The traditional Reuben uses Swiss, but IMO a horseradish cheddar would work well with all the other strong flavors, and an initial griddling of the corned beef would bring some crispy edges and melty succulence to the natural fattiness of this particular cut and treatment. And I can only imagine how Claire would create the Rachel melt, a griddled pastrami version of the classic patty melt sandwich. Pastrami has more fat than her brother corned beef, and she is also blessed with a healthy dose of black pepper, both of which rich flavors are mitigated by substituting creamy coleslaw for the more acidic sauerkraut. However, wh 19:14 at would Claire say to the addition of smoky babaganoush and a schmear of hummus instead of sauerkraut (or coleslaw) and Russian dressing? And briny, tangy feta as the cheese of choice, with zhug on the inside of the other bread slice? Maybe I've gone too far, but I don't think so. After all, it's a well-known fact that Everything's Betta with Feta😊
I thought there would be a color correction on the video, but it stayed oddly yellow. 🤔 Didn't stop me from watching the whole thing and drooling for Claire's amazing food!
Note to the editor, its possible you may have undiagnosed deuteranopia, aka red-green colorblindness. This episode is very mustard-graded, which is the sort of thing folks with that condition would never notice. Not meant as a criticism, just an observation. Other than the color grading, the editing is great as always!
OK so here in the Philippines, where I live, a good Jewish rye bread cannot be purchased, so ,I make it myself, often. You have inspired me to bake another loaf tomorrow and make myself this exact sandwich. I haven't had a patty melt with the dressing and the sauerkraut, so game on! Oh, and yeah, I don't have a fancy grill, just a two burner cast iron one I have had for over fifty years. It'll do the trick.
Smoked Gouga is my go-to cheese on this now. Used to be Swiss, but a luxe-ish buger joint gave smoked gouda as an option. Tried it once, never went back.
I love the look of this recipe! Interesting, the addition of Russian dressing and sauerkraut for tang. That must be why I always dip my patty melt into ketchup-for that tang. I don’t care about ketchup on regular hamburgers, just mustard & mayo. I need to try the patty melt Claire’s way! And, by coincidence, I just made some sauerkraut that will be ready in about 4 days 👍🏻
I feel like Patty Melts are a America classic my mom worked as a waitress in California it was a dinner/ restaurant and so I grew up eating these. Im vegetarian now but yum loved a patty melt. I think rye sourdough with the caraway seeds is very iconic, if a patty-melt was missing that is it even a patty melt? I think the rye and caraway cuts alot of the richness with some freshness oddly. Where do patty melts originate from ?? Im obsessed. i am going to have to make this for my mom now, but a veggie version.
17:29 OMG a Harris sighting. I better go play the lottery. Also there needs to be an episode with Claire collabing with George Motz, and Guga, and Alvin Cailan, and Babish.
Claire, for myriad reasons, I appreciate this make-it-at-home patty melt. And/but does a patty melt _hit different_ in a diner setting/experience? I can make a BEC at home, but a BEC from a bodega gives +community. Would love to hear your thoughts on this topic.
I worked at a dinner and my treat sandwiches were Ruben and patty melt. Like you mentioned they get heavy for everyday eating but nothing satisfies like those 2 sandwiches. Off to buy some ground beef now!
Savory & Sweet Patty Melt... to the store for ingredients! Can't wait! I don't order this enough because a Bad Patty Melt is so disappointing! Thank You! Sweet & Spicy Kitties 😼😽
Fabulous video. Patty melts rock. Too many bad buns out there can ruin the burger experience. A good rye sourdough is vital. You honored the sandwich by focusing on the details. Thanks Claire! My supper meal is planned.
Does anyone else think that sometimes there is something off with the colour grading? Particularly when you look at the onion skin or the finished sandwich?
The conjuction of the Reuben and the patty melt as well as the addition of lemon juice to Russian dressing? I'm swiping these. And I'm going to add a couple of slices of pastrami to the final product...
This is a type of food that goes back thousands of years, meat between a bread-product is so ancient that it was even a food seen in Roman times, and we're still having it to this day, because why change what works? :D (and the intro, it just goes to show how pleasurable food can be, and, I have to say it, some foods are just orgasmic, you have to have that "do not disturb" moment while enjoying the experience, because it's just too good!!!)
Check out Made In's Carbon Steel collection by using my link to save on your order - madein.cc/0524-claire
Who else wants to the crew at the end trying the food?
Yes! I was waiting for their reaction!!
That would be so BA test kitchen
Perfect Patreon content idea
🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️
YES. Came here to say the exact same thing!
I just baked a loaf of seeded rye bread yesterday. And I just bought a horseradish root and some sauerkraut from the farmers market along with some cheese that same morning. I've got a bunch of home ground beef in the freezer. And then I saw this recipe on a day off.
I love it when the universe treats me this way.
serendipity
The universe aligns with you.
all I want is a claire saffitz savory recipe book
Claire I’m already starving. The title is making my mouth water.
I mean this in the most positive way: that the opening was the most Nigella-esque rapturous reaction I've seen on this channel. True testament to how good the sandwich is.
cooking along with Claire’s videos makes me feel like I’m playing a cozy cooking video game in real life. Such a sweet personality and the food always looks so good!!
I absolutely LOVE the guitar + drums when Harris appears 😆
It's his theme song. Also, we love HypeMan Harris
Tone change alert…. Then when he leaves calm piano plays 😂 love their dynamic
Claire really said let me vibe and eat my sammich. Icon.
I love a good patty melt. I hope all of you find love as passionate as Claire loves that patty melt. LOL she transcended!
onions are such a gift
Claire's content is always so comforting I love it
"I don't be listening to you." - ahhhh marriage :)
As someone who's obsessed with Rubens and loves a patty melt, I'm here for this.
We had the best Greek diner by our house when I was growing up that used to make the best chocolate malted and incredible Patty Melts. You are doing God's work bringing back this sandwich to the masses, Claire! I can't wait to make this.
12:33 Cat just like "my humans at it again"
For those without a griddle/flattop, you could also deep/shallow fry thin pre-smashed patties. worked well for me. 30 seconds or until you see brown bits. Really quick to crank out a batch.
It's the best feeling when I sit down with dinner and a new Claire video is front and center ready to be watched!! 😍
*Drowning Out* I felt that.
Claire, you are my kitchen idol. I just read the other day that you've also ran a marathon which means you're my running idol as well. You're amazing!
Hey Claire! I’m one on the chief researchers at Denny’s who helped to developed the patty melt. You did an incredible job here!!!
sir, are you saying you invented the Patty melt?!
You might have developed Denny's patty melt, but the sandwich has been around a long time.
@@maetaylor5677 Well, I didn’t do it all myself single-handedly nor would I have wanted to. I had a team of wonderful, dedicated, hard working female associates help me reach the goal. You sure are pretty. I’d even go as far to say that the patty melt would be called the “Taylor Mae Sandwich” now if I had the pleasure of knowing you back in those days. Thanks for asking, beautiful!!!
@@Lettuce-and-TomatoesWas that before or after you developed the “drumstick” at Nestle? 😂😂😂
@@EE-uj6tw Well, thanks for asking! My name is Harold Weiner, but my friends and family call me Harry and you may too. I got started in the food R&D game way, way, way back in the day before anyone even thought about a lot of things related to food safety like wrapping your meat in plastic (we used paper back in the day) or not pounding your meat out in the open uncovered where it would splatter everywhere. (we would just let it rip and then clean up later). It was the Wild West, I’ll tell ya. I kind of bounced around slinging hot, fresh ideas left and right like seeds in the wind back in those days. So, I can’t really recall which came first, the Drumstick or the patty melt. Although, I can tell you that everyone was extremely happy with the results of the long, hard work we put in. We finished both projects early and under budget. In fact, we had enough money leftover that we all got nice bonuses. I was in charge of the finances, so I elected to give all of my female colleagues on both the Drumstick team and the patty melt team lovely pearl necklaces to show my gratitude. They all told me how thoughtful my idea was and how much they loved receiving them. You can’t really do that sort of thing at work anymore, unfortunately. Have a wonderful day!
Harry
Love this and can't wait to try! Mixing the caramelized onion with the sauerkraut is brilliant!
I can’t afford the Made In, but your last griddle episode convinced me to buy a Lodge carbon steel griddle and it’s fantastic! Not zero-maintenance, but a lot less than cast iron.
I made this on Wednesday and took the leftover sandwiches into work over the weekend. This is a great recipe!!! And the melts reheat really well. Highly recommend. Thank you Claire for such a delicious, restaurant/deli quality recipe. It's going into my regular rotation.
Love to get Savory Person videos! Thanks Claire and crew!
This is what the internet needed today. Thanks Claire!
Man, her hair looks gorgeous.
This is my all time favorite diner order. Gonna try your additions and try to make it at home!
Making a good sandwich is an art form. A Patty Melt is iconic American Lunch Diner food, just as a Ruben is. Time and patience. Quality ingredients, timing, and a sense of smell! Congrats! Well done.
The patty melt is, truly, one of the worlds best sandwiches. In the '90s, There was a bowling ally in Santa Fe Springs, CA I would go to for lunch. Not to bowl, but because they had a patty melt that was mind blowing. Bowling alleys can have some amazing food.
Does the video have a filter on it? Everything looks so yellow but pale.
I was thinking the same thing!
I have never been a patty melt girl, but now I gotta try this! Thank You!
Just hugely talented young woman. Kudos, Claire.
A patty melt is probably one of the best sandwiches you can really enjoy. A Reuben sandwich is another one. Your recipe sounds awesome....a must try for you. Your griddle looks like a great cookware to have too. Thanks for reminding me about the Russian dressing...a dressing sometimes a forgotten one. Lots of onions are a must. And l love sauerkraut too
The new theme song visuals are everything 😍
YUMM!! your videos get sooo much better and better.. love how its cut.. this recipe is so interesting I dont think ive ever tried it.
The recipe seems great, but I'm really distracted by the color grading on this video. I've noticed it on a couple others on this channel too. Like everything is desaturated and shifted toward green. Yellows look yellow-green, reds look purple-brown, food that should look delicious and browned looks gray and sad. Feels like a step might have gotten missed in editing.
This is exactly what I was just thinking! So odd and distracting.
Yes!!! 🙌 My all-time favorite burger/sandwich!! The rye bread, the dressing, the onions, the cheese….Yum! 🤤
I missed the animation at the end where the cat paw steals a little berry! I like acting it out at the end 😺🐾
Claire Saffitz x Dessert Person, This is fantastic! I subscribed right away!
Patty melts are my favorite sandwich but I cannot eat them too often. Yum!
After watching this video, makes me want to search for a good patty melt place in NYC. You make it look SO good.
I think there is a problem with the color grading since the red velvet cake video, its greenish, yellowish.
Just sat down to see an upload 20 mins ago, perfect. This already sounds like you smashed it out of the park 🎉
I’m now desperately craving a patty melt. It’s been too long since I’ve had one
There's something to be said when someone who generally eats well pauses on something. It must be divine.
Yum! I know what I'm having for lunch! Thanks, Claire and team!
If I go to a burger joint and they have a patty melt, I'm getting it. Now I gotta buy the stuff to make this version, thanks Claire!
You know Claire’s mmm is how to know how delicious the food is. With the amount of mmm’s with this one it’s got to be amazing. 🤩
Recipe/technique with bonus cats is a great format.
is my screen having issue or why does Claire apron colours seems odd. like the video is a bit more yellowish i think
Harris is such a cutie. Patty melt looks AMAZING!!!😍
A while ago, I watched the breakfast sausage episode and of course I bought the Made In griddle too. That recipe was awesome so I was super excited when I saw this patty melt episode and the opportunity to use my griddle again. Made these last night for dinner and it came together super quick! Taste was amazing! 🔥 I think we need a savory recipe book!!
Hubby will love this with sauerkraut 😊
my mouth was violently watering the entire video. looks. so. good!
Always hoping to see everyone tasting these awesome morsels ❤❤❤
I'm so hungry and so ready for this-
those onions look soooooo good omg
Superb! I made this for the Memorial weekend. Raves all around!
Holy cow, that looks amaaaaazing! I will definitely make one soon.
I've loved the patty melt all my life and find it vastly superior to the burger. But this version, with Russian dressing and sauerkraut, better suits corned beef than it does a solid 80/20 beef patty. The caramelized onions don't need to be acidic, their sweetness should be allowed to shine through and enhance the beefiness of the sandwich while marrying well with the melted gooeyness of the cheese, whether it be Swiss, cheddar, or American.
What Claire makes in this video is a variation on the classic Reuben recipe. I'd love to see her make a true Reuben melt, with the vinegary crunch of sauerkraut and the raw power of grated horseradish set against the sweetness of Russian dressing and the subtlety of caraway seeds studded throughout the slices of seeded rye. The traditional Reuben uses Swiss, but IMO a horseradish cheddar would work well with all the other strong flavors, and an initial griddling of the corned beef would bring some crispy edges and melty succulence to the natural fattiness of this particular cut and treatment.
And I can only imagine how Claire would create the Rachel melt, a griddled pastrami version of the classic patty melt sandwich. Pastrami has more fat than her brother corned beef, and she is also blessed with a healthy dose of black pepper, both of which rich flavors are mitigated by substituting creamy coleslaw for the more acidic sauerkraut. However, wh 19:14 at would Claire say to the addition of smoky babaganoush and a schmear of hummus instead of sauerkraut (or coleslaw) and Russian dressing? And briny, tangy feta as the cheese of choice, with zhug on the inside of the other bread slice? Maybe I've gone too far, but I don't think so. After all, it's a well-known fact that Everything's Betta with Feta😊
I thought there would be a color correction on the video, but it stayed oddly yellow. 🤔 Didn't stop me from watching the whole thing and drooling for Claire's amazing food!
i think its time for Claire to desing her own gourmet commerical treat
We love a Harris moment!!!!!!
Thank you for the recipe. I made it today and it is delicious, perfectly balanced in taste. I'm waiting for more savory recipes.❤❤❤
Claire making love to the patty melt is just amazing.
This is my favorite thing to order wherever I go.
I just made these for my family, they were DELICIOUS!!!!!!!
Been my favorite sandwich/burger for over 50 years. Hard to find a good one.
Note to the editor, its possible you may have undiagnosed deuteranopia, aka red-green colorblindness. This episode is very mustard-graded, which is the sort of thing folks with that condition would never notice.
Not meant as a criticism, just an observation. Other than the color grading, the editing is great as always!
OK so here in the Philippines, where I live, a good Jewish rye bread cannot be purchased, so ,I make it myself, often. You have inspired me to bake another loaf tomorrow and make myself this exact sandwich. I haven't had a patty melt with the dressing and the sauerkraut, so game on! Oh, and yeah, I don't have a fancy grill, just a two burner cast iron one I have had for over fifty years. It'll do the trick.
CLAIRE your my roman empire. It's been a minute since I've seen any of your cooking shows.
a reuben sandwich is my FAV so this little patty melt x reuben brainchild excites me so much
Smoked Gouga is my go-to cheese on this now. Used to be Swiss, but a luxe-ish buger joint gave smoked gouda as an option. Tried it once, never went back.
I love the look of this recipe! Interesting, the addition of Russian dressing and sauerkraut for tang. That must be why I always dip my patty melt into ketchup-for that tang. I don’t care about ketchup on regular hamburgers, just mustard & mayo. I need to try the patty melt Claire’s way! And, by coincidence, I just made some sauerkraut that will be ready in about 4 days 👍🏻
I feel like Patty Melts are a America classic my mom worked as a waitress in California it was a dinner/ restaurant and so I grew up eating these. Im vegetarian now but yum loved a patty melt. I think rye sourdough with the caraway seeds is very iconic, if a patty-melt was missing that is it even a patty melt? I think the rye and caraway cuts alot of the richness with some freshness oddly. Where do patty melts originate from ?? Im obsessed. i am going to have to make this for my mom now, but a veggie version.
I feel like this is a good use case for Impossible's stuff.
is the white balance off in this video or something, everything looks a little green
Can you do a video on baking ratios pls. Would love to know how to make my own desserts without a recipe (I'll still use your recipes though)
This sounds like dinner tonight!
It’s a lot of steps but so worth it! Gotta have Patience!😊
Thank you for pronouncing Worcestershire sauce correctly
17:29 OMG a Harris sighting. I better go play the lottery. Also there needs to be an episode with Claire collabing with George Motz, and Guga, and Alvin Cailan, and Babish.
It's the greatest sandwich of all time.
Patty melt with a side of Russian dressing is my go to order!!! Love Broad Street Diner in Philly. Soul sister
Claire just invented the Hamburger Reuben...looks amazing.
Yep. I'll be making this for the hubby sometime in the next seven days. Definitely. 🤯🤤😉
Oh, the new intro is so good!
Also, now I want a tuna melt!
Claire! Such a fun and easy recipe. Love love love it!!!! Looks awesome. Thank you
Claire, for myriad reasons, I appreciate this make-it-at-home patty melt. And/but does a patty melt _hit different_ in a diner setting/experience? I can make a BEC at home, but a BEC from a bodega gives +community.
Would love to hear your thoughts on this topic.
Love ur videos and ur recipe books and the new intro makes me so happy i love it!!! 🥰 💕
I worked at a dinner and my treat sandwiches were Ruben and patty melt. Like you mentioned they get heavy for everyday eating but nothing satisfies like those 2 sandwiches. Off to buy some ground beef now!
Savory & Sweet Patty Melt... to the store for ingredients! Can't wait! I don't order this enough because a Bad Patty Melt is so disappointing! Thank You!
Sweet & Spicy Kitties 😼😽
Fabulous video. Patty melts rock. Too many bad buns out there can ruin the burger experience. A good rye sourdough is vital. You honored the sandwich by focusing on the details. Thanks Claire! My supper meal is planned.
Does anyone else think that sometimes there is something off with the colour grading? Particularly when you look at the onion skin or the finished sandwich?
Claire please try making the homemade version of foods like the other vid that got 1.7 mill views I very much love those
The conjuction of the Reuben and the patty melt as well as the addition of lemon juice to Russian dressing? I'm swiping these. And I'm going to add a couple of slices of pastrami to the final product...
Wait we might need a Philly Cheesesteak/ Chopped Cheese next 👀
Your reaction leads me to conclude savory is your thing; can’t recall this reaction to sweets, but maybe that is me.
This is a type of food that goes back thousands of years, meat between a bread-product is so ancient that it was even a food seen in Roman times, and we're still having it to this day, because why change what works? :D
(and the intro, it just goes to show how pleasurable food can be, and, I have to say it, some foods are just orgasmic, you have to have that "do not disturb" moment while enjoying the experience, because it's just too good!!!)
yesssssss I always get patty melts if im at a diner for lunch