Recipes Lunch Sandwiches + Wraps Melts Patty Melts with Charred Scallion-Chipotle Mayo 5.0 (1) 1 Review Classic versions of the patty melt often include caramelized onions, but those take time, so here cookbook author Molly Stevens leans on quick-charred scallions instead. Chipotle-spiked mayonnaise adds an extra dose of lushness and a punch of smoky heat. For the cheese, semisoft cheeses like Oaxaca or Monterey Jack add a satisfying tang, but any good melting cheese works—cheddar or Swiss are perfectly delicious stand-ins. You’ll need a heavy skillet (cast iron works great) that can hold four sandwiches; otherwise work in batches or in two skillets. Form the ground beef patties to match the size of the bread, ensuring every bite of the finished sandwich achieves a proper bread-to-cheese balance. By Molly Stevens Molly Stevens Instagram Twitter Website Molly Stevens is a freelance cooking instructor, writer, and recipe developer. She is the award-winning author of All About Braising, All About Roasting, and All About Dinner, as well as several other books.Expertise: recipe development, cookbook writing, teaching.Experience: Born and raised in Buffalo, New York, Molly Stevens comes from a large family who loves to gather around the table – and always makes room for guests. In her early 20s, she moved to France to pursue her dream of living a life dedicated to food and cooking. After several years abroad, she returned home to work at the French Culinary Institute, and later taught at the New England Culinary Institute for nearly a decade. Molly has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her recipes and articles have appeared in Bon Appétit, Fine Cooking, Eating Well, Real Simple, and other national publications. Molly is also a co-host of the Everything Cookbooks podcast. Food & Wine's Editorial Guidelines Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Total Time: 30 mins Yield: 4 Ingredients 1 pound 80% lean ground beef 1 bunch scallions (6 to 8 scallions), root ends trimmed 1 teaspoon olive oil 1 teaspoon plus a pinch of kosher salt, divided 1 teaspoon plus a pinch of black pepper, divided 1/2 cup mayonnaise, divided 2 teaspoons minced canned chipotle chiles plus 3 teaspoon adobo sauce from can 2 tablespoons unsalted butter 1 (12-ounce) bakery white or rye sandwich bread loaf, cut into 8 (1/2-inch) slices 8 ounces Oaxaca cheese (quesillo) or Monterey Jack cheese, cut into 8 slices Directions Shape ground beef into 4 thin patties to match the size and shape of bread slices. Set aside. Toss together scallions, oil, a pinch of salt, and a pinch of black pepper in a bowl. Heat a large skillet over medium-high. Add scallions; cook, turning occasionally, until charred in spots and tender, about 4 minutes. Transfer scallions to a cutting board, and coarsely chop. Stir together chopped scallions, 1/4 cup mayonnaise, chipotle chiles, and adobo sauce in a small bowl; set aside. Wipe skillet clean. Add butter to skillet; melt over medium-high. Add beef patties, and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook patties, pressing tops occasionally using a spatula to keep patties thin and flat, until bottoms are well browned, about 2 minutes. Flip patties; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Cook patties, pressing tops occasionally, until a crust forms on bottoms and beef is cooked to desired degree of doneness, 2 to 3 minutes for medium-rare (about 145°F). Transfer patties to a plate lined with paper towels. Wipe skillet clean. Spread about 1 tablespoon scallion-chipotle mayonnaise on 4 bread slices. Top each with 1 cheese slice, 1 patty, and 1 additional cheese slice. Cover with remaining bread slices. Return skillet to heat over medium. Spread 1 outer side of each sandwich with 1/2 tablespoon mayonnaise; place sandwiches, mayonnaise side down, in skillet. Cook sandwiches, pressing tops with a spatula, until bottoms are golden, 1 minute and 30 seconds to 3 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise; flip sandwiches. Cook sandwiches, pressing tops occasionally with spatula, until bottoms of sandwiches are toasty and cheese is melted, 2 to 3 minutes. Cut sandwiches in half, and serve. Suggested Pairing Juicy, smoky Washington Syrah. Rate it Print