That’s right kids, it is a huge slab of meat stacked between two pressed grilled cheese sandwiches. Enjoy.
The Hamburger Fatty Melt
– makes 4 burgers –
Ingredients
1 pound ground beef *
Salt and freshly ground pepper
8 Very Thin Grilled Cheese Sandwiches
4 medium-thick or 8 thin tomato slices (optional but recommended)
Procedure
1. Divide beef into 4 equal parts. Shape into square patties slightly larger than the grilled cheese sandwiches that will serve as buns. (Use a slice of the Pepperidge Farm Very Thin bread as a template if you’re uncomfortable eyeballing this.) Create an indentation in the centers of the patties—this will help maintain even thickness, as the center typically swells up when cooking.
2. Preheat a cast-iron skillet or heavy-bottom pan to medium-high. Meanwhile, in a nonstick skillet, prepare th Very Thin Grilled Cheese Sandwiches.
3. Salt and pepper both sides of burger patties liberally. Throw those suckers in the cast-iron pan, cooking them in batches of two if your pan isn’t big enough to hold them all at once. Cook about 3 minutes per side for medium. Remove patties from pan and let rest a couple minutes.
4. Sandwich patties between two grilled cheese sandwiches and top each with 1 medium-thick slice of ripe tomato. (Variation: Slice tomatoes thinly and 1 slice directly into each Very Thin Grilled Cheese Sandwich.)Â