I am not used to cooking with ground turkey, so I was very pleased at how good this was. I also used the whole egg instead of the egg white. I served it with potato salad and pickles. My family really enjoyed this, so I will be making it again.
Open-Faced Turkey Patty Melt
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)
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Amount per serving
- Calories: 348
- Calories from fat: 23%
- Fat: 9g
- Saturated fat: 4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 2.6g
- Protein: 43.4g
- Carbohydrate: 22.4g
- Fiber: 1.5g
- Cholesterol: 50mg
- Iron: 2.1mg
- Sodium: 848mg
- Calcium: 325mg
- 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
- 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.
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