s RACHEL PATTY MELTS ***
s 
|
s RACHEL PATTY MELTS ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 7-13-2012 good, sorta messy, too big for the griddler! *** 4 servings Ingredients 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 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 Directions In 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 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||