Open-Faced Turkey Patty Melt

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

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Preheat broiler.

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.

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.

Note:

Kate Washington,

May 2007
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