February 5, 2023Grey

The Best Patty Melt Ever – Made Gluten-Friendly!

The “Best” Patty Melt Ever – Satisfying Those Diner Cravings From Home!

Hello friends!

Welcome to a brand new month! It’s been definitely full-on Winter here in the Chicagoland area, which had me craving some “comfort” food. You know, the type of food that warms you up from the inside out!

Aside from hearty stews and soups, I always enjoyed the diner-vibe. Mostly in movies, you know, you’d see people hanging out together and eating yummy burgers and fries–like that.

Being gluten-free, it’s not as simple to enjoy all the diner classics, unless you’re at a dedicated gluten-free restaurant. Gotta stay with those dedicated gluten-free cooking spaces to avoid cross-contamination!

Which brings me to this week’s review! An opportunity to enjoy that diner-vibe from the comfort of your own home. How so? By making a patty melt and keeping it gluten-free!

The recipe for this apparently “best” patty melt ever is by Amanda Cooks and Styles, and you can find the recipe right -> here!

First Things First–What Is Needed to Keep The Patty Melt Gluten-Free?

I had a feeling you guys may want to know that. Many of the recipes I review aren’t directly listed as “gluten-free”, but you know me, I don’t like to set limitations on what I can and cannot make.

This patty melt is no different.

Let’s start from the top of the recipe card. I’ll list what items are gluten-containing and what you can use to make it gluten-friendly!

  • Rye Bread – While I have not found actual gluten-free rye bread, I do recommend gluten free multigrain bread. Trader Joe’s has some of my favorite gluten-free bread, but for this recipe I was testing out a 10 grain bread by Schar. Verdict? Small slices, but really tasty!
  • Worcestershire Sauce – No ingredient swap needed! Just make sure you’re using the gluten-free brand, Lea & Perrins, which I’ve seen available in multiple grocery stores! And Amazon, if needed!

These are the two main ingredients that will require your attention for this recipe. But as always, be vigilant and read every label! 🙂

onions for patty melt

Patience With The Onions, Friends!

One of my favorite parts of this recipe is the caramelized onions! You definitely want to take your time with this part. Yes, it will take closer to 20 minutes and will require occasionally stirring, but it’s worth it. I promise. And as mentioned, the occasional stirring–absolutely. You need to keep the onions moving, so they do not char. You want that sweet, sweet onion flavor to develop slowly and evenly.

The Patty In The Patty Melt!

Of course, this review wouldn’t be complete without talking about the star protein of this recipe.

The burger patty itself is seasoned simply, but what really makes the difference in flavor is the Worcestershire sauce and mustard used on the patty.

Mustard? Yes. My initial thoughts were the same–ones of skepticism. Do I recommend it? 100%.

The only note I would make is that the recipe does not specify what type of mustard. I would recommend using a smooth mustard and not one with mustard seeds. Yellow, dijon–whatever you have on hand should work just fine. I ended up using dijon mustard and it was freaking TASTY!

Now, can we talk about the gluten-free dilemma?

Bread comparison for Patty Melt

It’s a no-brainer that the bread you’ll be using will be about half the size of a regular slice of rye bread. If you’re not making this gluten-free and you can cook this patty as you normally would for a burger. In the case of a gluten-free version, I’d recommend making this like a smash burger. Make it a thin patty, or heck, make it two thin patties to stack. When I made this, I didn’t get the melty cheese I wanted because the patty melt was stacked pretty high due to the thickness of the patty :(. Would I still make this again? Absolutely, I would just follow my recommendation and make the patty thinner.

Gluten-Free Patty Melt

Grey’s Grade: 5/5

When you’re in the need for that cheesy, melty, sweet, and savory treat–this may be your new guilty pleasure. Bring the taste of a diner classic to your home all while keeping things gluten-free (or not, if your tummy lets you!). This recipe is titled “The Best Patty Melt Ever” and I think I have to agree. I’ve had patty melts at restaurants long before I had to go gluten-free and this certainly tasted just like those, if not better!

I did make a gluten-free and regular version of this recipe, and I can confirm that both turned out tasty! My husband got the regular rye bread and all the ingredients held up really well! The gluten-free version, however, did its best! It will take some tweaking to get the patty to fit just right, but in terms of flavor? Delicious. I wouldn’t change a thing.

What are some of your favorite diner foods, or comfort foods? Let me know in the comments below and I’ll give them a try!

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