Rachel Patty Melts
Nope, no one misspelled my name. This sandwich is a Reuben made with turkey instead of beef, and I guess someone thought that made the sandwich feminine.
- 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 turkey (dark and white meat)
- 3 tablespoons grated onion (grate over the turkey to catch the juices)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons Rachael Ray Perfect Poultry Seasoning or another poultry seasoning, such as Bell’s
- Coarse salt and pepper
- Vegetable oil or EVOO, for drizzling
- 1 (1-pound) package sauerkraut, rinsed and drained
- 8 slices marbled rye bread or pumpernickel
- 4 tablespoons (1/2 stick) butter, softened
- 8 slices Emmentaler cheese
- 8 slices sharp cheddar cheese
- Spicy brown mustard
Make the dressing: In a small bowl, combine all of the ingredients.
Make the patty melts: 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 to 10 minutes. Transfer to a plate. Wipe the griddle.
For the assembly: In a small saucepan, warm the sauerkraut over medium heat.
Lightly spread 1 side of each bread slice with 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 slices of Emmentaler, an even layer of sauerkraut, a turkey patty, and 2 cheddar slices. Slather mustard on the unbuttered sides of the other 4 bread slices and set in place, mustard side down. Griddle, turning once, until crisp on the outside and the cheese is melted, 6 to 8 minutes.