Open-Faced Turkey Patty Melt

Tonight's dinner was of course another favorite (we've been making all of our favorites to get pictures for the blog.) We don't love rye bread so we use whatever other bread we have on hand. Tonight was ciabatta bread. We also peel a clove of garlic, cut it in half and rub it on the bread straight out of the oven to give it more flavor. Occasionally the ground turkey is a consistency that is hard to work with when forming patties but once we put it on the foreman grill (we use this instead of a pan) it ends up just fine. 5 out of 5 stars.

Recipe from Cooking Light

Ingredients

• 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

Directions

1. 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.
2. Preheat broiler.
3. 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.
4. 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.

Amount Per Serving

Calories: 348

Fat: 9g

Cholesterol: 50mg

Sodium: 848mg

Carbohydrate: 22.4g

Fiber: 1.5g

Protein: 43.4g