This French ham-and-cheese sandwich featured on The Best Thing I Ever Ate can be found on the menu at New York’s Bar Boulud. Their croque monsieur is constructed with house made bread, gruyere cheese, bechamel sauce and heritage ham. It’s pressed over-night, then served with hot bubbly cheese the next day.
Ree Drummond decides to make old-fashioned patty melts for last-minute dinner guests. She seasons ground beef with salt, black pepper and Worcestershire sauce. After kneading the ingredients together, she divides the beef into four equal-sized patties and flattens them so they will cook quickly. She adds them to a preheated pan with melted butter, where the patties will cook through after three to four minutes per side. Next, she spreads softened butter on one side of slices of rye bread. She puts the bread slices butter-side-down on a heated griddle then tops them with slices of Swiss cheese, the cooked patties and sauteed onions. Ree adds another slice of cheese to each melt and tops them off with more butter-side-up slices of rye bread. The bottoms have toasted nicely, so Ree flips over the melts to give the cheese time to finish melting while she wraps up dinner prep.