Musings: St. Patty’s-Melt

Today’s topic is: “Your favorite St. Patrick’s Day recipe.” 

I’m not a huge fan of corned beef and cabbage, green beer (or any beer for that matter), or artificially colored desserts.

 

So maybe this year, we’ll celebrate with a St. Patty-Melt instead!

pattymelt

I found this recipe written by a former editor at my favorite magazine Cook’s Illustrated. He uses rye bread, two kinds of cheese, caramelized onions, ground beef, and plenty of butter. What’s not to love? Maybe I’ll make a big bowl of fresh guacamole, just to add something green to the table.

 

St. Patrick’s Day isn’t until March 17th, so please share more ideas in the comments before then.

~ Phoebe DeCook

(P.S. If you missed my introduction to these daily “Musings”, you can read from the beginning here.)

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One thought on “Musings: St. Patty’s-Melt

  1. Diane says:

    Smoked turkey would be good in the sammich

    Like

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