Like a classic pair of Chucks.
For this melt, we grind a special blend of brisket, chuck, short-rib, and aged ribeye in-house. Each 4-ounce patty gets paired with griddled caraway onions, then pressed together with a Gruyére and white cheddar cheese blend. We serve this sammy with a side of 1k island sauce that we also make in-house. It’s a labor of love, but hey, we can’t resist an old classic.