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Open-Faced Turkey Patty Melt

Open-Faced Turkey Patty Melt
Photo: Lee Harrelson; Styling: Melanie J. Clarke

4 servings (serving size: 1 sandwich)

The traditional patty melt gets a makeover with ground turkey, but substitute ground chicken or ground sirloin, if you prefer. Pair sandwiches with vegetable chips.


  • 1 teaspoon olive oil
  • 1 cup vertically sliced Vidalia or other sweet onion
  • 1/4 cup part-skim ricotta cheese
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 pound ground turkey breast
  • 1 large egg white
  • Cooking spray
  • 4 (1-ounce) slices reduced-fat Swiss cheese
  • 4 slices light rye bread
  • 1/4 cup country-style Dijon mustard

Nutrition Information

  • calories 348
  • caloriesfromfat 23 %
  • fat 9 g
  • satfat 4 g
  • monofat 2.2 g
  • polyfat 2.6 g
  • protein 43.4 g
  • carbohydrate 22.4 g
  • fiber 1.5 g
  • cholesterol 50 mg
  • iron 2.1 mg
  • sodium 848 mg
  • calcium 325 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl.

  2. Preheat broiler.

  3. Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts and patties are done.

  4. Place bread slices in a single layer on a baking sheet; broil 2 minutes or until toasted. Spread 1 tablespoon mustard on each bread slice; top each serving with 1 patty. Divide onion mixture evenly among sandwiches.