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Rachel Patty Melts

Rachel Patty Melts

by 6 people

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Makes: 4 servings

  • 1 cup sour cream
  • 1/4 cup ketchup
  • 2 tablespoons dill pickle relish
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce, such as Tabasco
  • salt and pepper
  • 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 extra virgin olive oil
Sandwich Fixins
  • 1 1 pound package  sauerkraut, rinsed and drained
  • 8 slice  marbled rye or pumpernickel bread
  • 4 tablespoons butter; softened
  • 8 slice  emmentaler
  • 8 slice  sharp cheddar
  • spicy brown mustard
  1. In a small bowl, combine all of the dressing ingredients.
  2. 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.
  3. In a small saucepan, warm the sauerkraut over medium heat.
  4. 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 the unbuttered sides of 4 bread slices, then top each with 2 emmentaler slices, an even layer of sauerkraut, a turkey patty and 2 cheddar slices. Slather the mustard on the unbuttered sides of the other 4 bread slices and set in place. Griddle, turning once, until crisp on the outside ad the cheese is melted, 6-8 minutes.