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.

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