Ultimate Patty Melt

Piquante Mayo

1. 1

   Blend the egg yolk, minced garlic, Dijon mustard, and apple cider vinegar in a bowl.

2. 2

   While whisking continuously, slowly drizzle in the oil until the mixture begins to emulsify.

   Kitchen notes · Added by ReelsMeals: The mixture begins to emulsify. Drizzle in the oil slowly while whisking continuously.

3. 3

   Add garlic powder, onion powder, paprika, white pepper, MSG, salt, and sugar, whisking until fully incorporated.

4. 4

   Fold in the sweet cherry peppers at the end to keep the emulsion stable.

5. 5

   Cover and refrigerate the mayo for at least 30 minutes to thicken.

Main method

6. 6

   Prepare the piquante mayo as described in the component section and chill it in the refrigerator.

7. 7

   Slice the thick‑cut white bread and set aside; keep the toasted side ready for later.

8. 8

   Heat a non‑stick skillet over low heat and lightly toast the bread slices, butter‑side down, until golden and crisp. Remove and set aside.

   Kitchen notes · Added by ReelsMeals: The bread is golden and crisp. Watch closely over low heat.

9. 9

   In the same skillet, cook the bacon over medium‑low heat until crisp; transfer to a paper‑towel‑lined plate.

10. 10

    Season the beef patty with a pinch of salt and pepper, then place it in the hot skillet. Sear one side for about 2 minutes, flip, and press down with a spatula to smash it, cooking until your desired doneness (about 3 minutes more).

    Kitchen notes · Added by ReelsMeals: The patty is browned and cooked to the preferred doneness. Press with the spatula as directed after flipping.

11. 11

    While the patty finishes cooking, spread a thin layer of the chilled piquante mayo on the inner faces of each bread slice.

12. 12

    On the bottom toasted slice (mayo side up), spread a thin line of ketchup and mustard, then sprinkle the finely diced white onion.

13. 13

    Layer the crisp bacon, followed by slices of mature cheddar and Red Leicester cheese, then place the cooked patty on top.

14. 14

    Add another layer of cheddar and Red Leicester, a second strip of bacon, and a few pickles.

15. 15

    Top with the second bread slice, mayo side down, so the mayo contacts the fillings.

16. 16

    Return the assembled sandwich to the skillet, place a flat board or a heavy pan on top to press gently, and cook over very low heat for 3–4 minutes, allowing the cheese to melt without burning the bread.

    Kitchen notes · Added by ReelsMeals: The cheese melts while the bread stays unburnt. Keep the heat very low as the sandwich presses.

17. 17

    Just before the bread is fully toasted, splash a tablespoon of water into the pan, cover quickly, and steam for 30 seconds to ensure the cheese is completely melted.

    Kitchen notes · Added by ReelsMeals: The cheese is completely melted. Cover quickly after adding the water.

18. 18

    Remove the press, transfer the sandwich to a cutting board, slice in half, and serve immediately.