San Francisco Kobe Melts

I love the City by the Bay. I miss the city that stole my heart so long ago. While I am very much a card-caring Republican Conservative, that hippie teen is still a part of me. And that part of me will forever love San Francisco.

When the pandemic first hit, before we really knew much about Covid, Hubby and I stayed close to home – no crowds, no bright lights or big cities. While I missed our weekend excisions to the city, strolling the wharf or watching the chimps at the zoo, it could wait. Before the authorities issued closures, we had already retreated. It was only temporary, we told ourselves, just until they figure things out. But while the cities remained closed, the craziness of civil unrest and ramped crime began to plague San Francisco like never before. Cars stopped at a light or slowed in traffic were being broken into while the owners were in the car. People were attacked the street for no apparent reason. It were as though Covid had someone damaged people’s sense of right from wrong. That’s when we decided cities – all cities – weren’t worth the risk. We haven’t stepped foot in San Francisco in almost three years. I do miss San Fran – especially Fishermen’s Wharf and the best sourdough bread on the planet.

Guess if I can’t enjoy some of my favorite flavors of San Francisco (the cheese, the bread, the fresh seafoods) then I can do the next best thing. I can bring many of those flavors home. Thank goodness, our bakeries still carry breads baked in the city.

San Francisco Kobe Melts
Spread
4 tablespoons Thousand Island Dressing
2 tablespoons Russian Dressing

In a small bowl, combine dressings to create a spread. Refrigerate until ready to use.

Caramelized Onions
1 medium Yellow Onion
2 tablespoons Butter

Place 2 tablespoons of butter in a medium size skillet over low heat to melt. Peel and slice onion into very thin rings. Place in skillet and sauté until tender and golden brown. This should be done over low to medium-low heat to allow onion to caramelize without becoming crispy, about 20 minutes. Stir occasionally.

Keep warm until ready to use.

Kobe Melts
1 lb Kobe Beef
6 slices Sourdough Bread
1 tablespoon Butter
3 slices America Cheese
3 slices Pepper Jack Cheese

Divide Kobe beef into 6 equal portions. Form each portion into a thin oblong patty. These should be a little larger than the sourdough bread.

Season patties with salt and pepper on both sides. Heat griddle to medium-high heat. Sear meat, flip and sear other side, maybe 2 minutes per side. Reduce heat to medium and continue to cook until just done, about 5 minutes per side. Remove burgers, wrap in foil to keep warm. Wipe griddle clean.

Lightly butter 3 slices of sourdough bread. Place on griddle over medium heat, buttered side down. Spread 1 tablespoon of the sauce on each slice of bread. Place cooked patties on top of spread. Place a slice of American Cheese on each burger. Top with a quarter of the sautéed onions. Place remaining burgers on top of the onions, top burgers with Pepper Jack Cheese. Spread 1 tablespoon of the spread on remaining 3 slices of sourdough bread. Place on top of patties, spread side down. Lightly butter top of bread.

Grill the melts until the bottom bread slices are golden brown, carefully flip and grill other side until golden. Remove from griddle and place on individual plates. Slice each melt in half for easy handling.