The Rachael
Rachael Ray
From Every Day with Rachael Ray
February 2007
FOUR SERVINGS
1 1/4 pounds ground turkey breast
1 shallot, finely chopped
Flat-leaf parsley, finely chopped (a generous handful)
2 teaspoons sweet smoked paprika
1 teaspoon poultry seasoning
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil (EVOO)
1/2 cup horseradish mustard
1/4 cup sweet pickle relish
4 tablespoons butter, softened
8 slices pumpernickel or marble rye bread
8 slices Swiss cheese
1 pound sauerkraut, drained
1. In a medium bowl, mix the turkey, shallot, parsley, paprika and poultry seasoning; season with salt and pepper. Score the meat mixture into 4 sections and form thin patties. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat and cook the patties for 6 minutes on each side. Transfer to a plate, wipe the pan clean and set aside.
2. Combine the horseradish mustard and relish in a small bowl. Butter 1 side of each slice of bread. Make the sandwiches with the buttered sides facing out. Spread some mustard mixture on half the bread slices and top with a slice of cheese, a few forkfuls of sauerkraut, a patty and another slice of cheese; set the top slices of bread into place. Heat the skillet to medium-low and grill the sandwiches, turning once, until crisp and golden and the cheese melts, about 5 minutes total.
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