Rachel"s Patty Melts

Rachel"s Patty Melts
Rachel"s Patty Melts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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