Rachel"s Patty Melts

By á-379

Ingredients

• For the Dressing:
• 1 cup sour cream
• 1/2 cup ketchup
• 2 tablespoons dill pickle relish
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce, such as Tabasco
• Salt and pepper
• For the Patties:
• 1 1/4 pounds ground dark-and-white meat turkey
• 3 tablespoons grated onion (grate over the turkey to catch the juices)
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons ground poultry seasoning, such as Bell's (about 1/2 palmful)
• Coarse salt and pepper
• A drizzle of vegetable oil or EVOO - Extra Virgin Olive Oil
• Sandwich Fixins:
• 1 1-pound package sauerkraut, rinsed and drained
• 8 slices marble rye or pumpernickel bread
• 4 tablespoons butter, softened
• 8 deli slices Emmenthaler cheese
• 8 deli slices sharp cheddar
• Spicy brown mustard

Preparation

Step 1

n a small bowl, combine all of the dressing ingredients.

Heat a griddle pan over medium-high heat. Combine all of the patty ingredients except for the oil; form 4 patties. Drizzle the oil on the griddle, add the patties and cook, turning once, until cooked through, 8-10 minutes. Transfer to a plate. Wipe the griddle.

In a small saucepan, warm the sauerkraut over medium heat.

Lightly spread 1 side of each bread slice with the butter. With the buttered sides facing down, build the patty melts: Spread the dressing liberally on unbuttered side of 4 bread slices, then top each with two slices of Emmenthaler slices, an even layer of sauerkraut, a turkey patty and 2 cheddar slices. Slather the mustard on the unbuttered sides of the 4 other slices and set in place. Griddle, turning once, until crisp on the outside and cheese is melted, 6-8 minutes.