Quick Patty Melt

Piquante Mayo

1. 1

   Combine the egg yolk, minced garlic, Dijon mustard, and apple cider vinegar in a high‑speed blender; blend until the mixture is smooth.

2. 2

   With the blender running on low, slowly drizzle in the oil in a thin stream until the mixture begins to emulsify and thicken.

   Kitchen notes · Added by ReelsMeals: The mixture thickens as it emulsifies. Drizzle the oil in slowly.

3. 3

   Add garlic powder, onion powder, paprika, white pepper, MSG, salt, and sugar; continue blending while slowly adding the remaining oil until roughly half of the oil is incorporated and the mayo is glossy.

4. 4

   Fold in the sweet cherry peppers and piquante peppers about halfway through blending to keep the emulsion stable.

5. 5

   Transfer the finished piquante mayo to a clean container, cover, and refrigerate for at least 10 minutes to thicken before using.

Main method

6. 6

   1. Prepare the piquante mayo according to the component instructions and chill it in the refrigerator.

7. 7

   2. Heat a non‑stick skillet over medium heat; toast the four slices of thick‑cut white bread until golden brown, about 2 minutes per side. Set the toasted slices aside.

   Kitchen notes · Added by ReelsMeals: Bread is golden on both sides. Set the slices aside before assembling.

8. 8

   3. Spread a generous layer of the chilled piquante mayo on the inner faces of each toasted bread slice.

9. 9

   4. In the same skillet, cook the bacon slices over medium‑high heat until crisp, about 3‑4 minutes per side. Transfer to a paper‑towel‑lined plate to drain excess fat.

   Kitchen notes · Added by ReelsMeals: Bacon is crisp and the excess fat has drained.

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    5. Increase the heat to medium‑high and sear the beef patty on one side for 2 minutes; flip, then press down with a spatula to smash it, cooking an additional 2‑3 minutes until your desired doneness is reached.

    Kitchen notes · Added by ReelsMeals: The patty has a well-browned sear. Rest it before assembling.

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    6. While the patty rests, assemble the sandwich stack on a clean surface in this order: bottom toasted bread (mayo side up), a thin spread of ketchup, a thin spread of mustard, the finely diced white onion, two slices of crisp bacon, two slices of mature cheddar, two slices of red Leicester, the cooked patty, another two slices of red Leicester, two slices of mature cheddar, the remaining two bacon slices, pickles, and a final dollop of piquante mayo. Top with the second toasted bread slice, mayo side down.

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    7. Return the assembled sandwich to the skillet, place a small cutting board or flat press on top, and gently press down with a spatula to compress the layers.

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    8. Reduce the heat to low and cook for 3‑4 minutes, allowing the cheese to melt without burning the bread.

    Kitchen notes · Added by ReelsMeals: Cheese begins to melt while the bread stays unburnt. Keep the heat low.

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    9. Add a splash (≈30 ml) of water to the pan, quickly cover with a lid, and steam for 30 seconds to ensure all cheese layers are fully melted.

    Kitchen notes · Added by ReelsMeals: Cheese layers are fully melted. Cover promptly after adding water.

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    10. Remove the lid, lift the sandwich with a wide spatula, and let it rest for 1 minute to settle.

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    11. Slice the patty melt diagonally into two halves for easier handling.

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    12. Serve immediately while hot and gooey, optionally with extra pickles or a side of fries.