This is not a twist on the classic patty melt so much as it is a dialing up of one. Each individual component that constitutes the favorite diner sandwich gets turned to 11. Sure, ground beef, caramelized onions, and melty Swiss cheese make a hall of fame trio, but if you’re in the mood for a punchier, oozier, spicier take, may we suggest swapping in chorizo and Oaxaca cheese (or fresh mozzarella), and amping up the onions with poblanos and pickled jalapeños?
The result is a crispy fully loaded sandwich that is flavorful and savory but not overly spicy (the cheese does a lot to temper the heat), with a welcome hit of acidity from the pickled peppers. A slick of mayo on the outside of the bread eliminates the need for extra oil in the pan for toasting—remember that next time you’re making a grilled cheese—but to get the full pressed effect, you will need to add a heavy pan on top of the sandwiches to act as a weight while they cook. Sticking a layer of foil between the pan and the bread keeps cleanup easy.