Restaurants›Naughty Patty's›The Melt Down Recipe

The Melt Down Recipe

Name: Naughty Patty's The Melt Down Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices thick-sliced white sandwich bread; 4 slices New-school American cheese (or processed American-style cheese slices); 2 tbsp unsalted butter; 4 tsp mayonnaise; 1 tsp neutral oil (vegetable or canola) or light olive oil; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper

Inspired by Naughty Patty's

Time20m

Serves2

Grilled Cheese with New School American Cheese, Mayo Fried on White Bread

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Ingredients

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Sandwiches (makes 2 sandwiches)

4 slices thick-sliced white sandwich bread4 slices New-school American cheese (or processed American-style cheese slices)2 tbsp Unsalted butter4 tsp Mayonnaise1 tsp neutral oil (vegetable or canola) or light olive oil1 tsp kosher salt1/4 tsp freshly ground black pepper

Method

Assemble & Cook (2 sandwiches)

Prepare bread and fillings

Bring ingredients to room temperature for 10 minutes if refrigerated (cheese and mayo) so they spread and melt evenly. Spread 1 teaspoon of mayonnaise thinly and evenly on one side of each of the 4 bread slices (mayo side will be the outside of the sandwich). On the non-mayo side of two bread slices place 2 slices of American cheese each, covering the surface and overlapping slightly. Lightly season the cheese face or exposed bread edge with a pinch of kosher salt and a small grind (about 1/8 tsp) of black pepper per sandwich.

Butter outside surfaces

In a small bowl, soften the unsalted butter (if necessary) and stir in the 1 teaspoon neutral oil to keep the butter from burning and to improve spreadability. Evenly spread about 1/2 tablespoon of the butter mixture onto the mayo-coated (outside) face of each sandwich half. The mayo faces remain outward and the butter is on top of the mayo to help achieve an even golden crust; you should have about 1/2 tbsp butter mixture per slice.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium-low heat for 2–3 minutes until warm but not smoking. The lower temperature is key to melting the new-school American cheese thoroughly without burning the bread.

Cook sandwiches

Place the sandwiches mayo/buttered side down in the skillet (two sandwiches should fit comfortably; cook in batches if needed). Immediately spread the top (mayo/butter side) with another 1 teaspoon of mayonnaise each (this ensures both outside faces have mayo). Cook for 4–5 minutes on the first side, pressing gently with a spatula occasionally to promote even contact and melting. Check after 4 minutes: the bread should be deep golden brown. Flip the sandwiches carefully and cook the second side for 3–4 minutes, pressing once, until the cheese is fully melted and both sides are evenly browned. If the bread is browning too fast before the cheese melts, reduce heat to low and cover the pan loosely with a lid for 1–2 minutes to trap heat and promote melting.

Rest and serve

Transfer sandwiches to a cutting board and let rest 1 minute to let the cheese set slightly (this prevents excessive oozing). Slice each sandwich diagonally or down the middle as preferred. Serve immediately while hot and melty.