Turkey and Mushroom Patty Melt

IMG_2220I’m starting to realize that the more I cook, the more resourceful I become. I used to completely depend on recipes, but now I can whip something up with whatever I have on hand. It’s actually a fun challenge I like to give to myself: the what can I make with these random ingredients that will be delicious game.

Awhile back my dad gave me some individual portions of ground turkey that I froze. One day, I was going to make myself a turkey patty melt, but then a friend ended up coming to dinner, so I had to improvise and combine the turkey with a mushroom, shallot, and garlic mixture to bump up the serving size. The resulting sandwich was so amazing that I’ve made it a bunch of times since. There’s a few steps to this recipe, but I promise you’ll enjoy the end result.

IMG_2223Turkey and Mushroom Patty Melt

Olive oil
5 large cremini mushrooms, minced
1 large shallot, minced
2 garlic cloves, minced
5 sun-dried tomatoes, minced
Salt and freshly ground black pepper
2 tablespoons mayonnaise
1 tablespoon mustard
1 serving ground turkey
1 egg slightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon smoked paprika
1/4 teaspoon bacon seasoning or other favorite seasoning
2 tablespoons breadcrumbs
4 slices of hearty whole wheat sourdough bread
1 cup grated white cheddar
1-2 tablespoons butter
Small handful of mixed greens, optional

  1. Drizzle a large sauté pan with olive oil and heat over medium low heat. Add the mushrooms, shallot, and garlic and sauté vegetables until tender and soft, about 15 minutes. Add the sun-dried tomatoes and cook, stirring for 2 more minutes. Season generously with salt and pepper. Set aside to cool.
  2. In a small bowl, stir together the mustard and mayonnaise.
  3. Combine the sautéed vegetables with the ground turkey, egg, Worcestershire, paprika, bacon seasoning, breadcrumbs, and salt and pepper. Form the mixture into two long patties that have an oval or rectangular shape. You want the patties to have a shape that is similar to the bread slices you are using.
  4. Drizzle a little more oil in the pan that you cooked the vegetables in. Add the patties and cook, covered over medium heat until brown on each side, about 4-5 minutes per side.
  5. To assemble the sandwiches, spread one side of each slice of bread with a generous amount of the mayonnaise mustard mixture. Top two of the slices with a generous sprinkling of cheese. Place one patty on top of each of the cheese covered slices of bread. Cover the turkey patties with the remaining cheese and top with the remaining slices of bread, mayonnaise mustard side in.
  6. Cook the sandwiches, grilled cheese style, in the same pan you used to make the patties. There should be some turkey fat, but if the pan is too dry, add a tablespoon of butter. Cover the sandwiches and cook for 4-5 minutes on one side over medium low heat. Flip, cover, and cook for another 4 minutes. Once both sides of the sandwich are browned, remove to a cutting board and let the sandwiches rest for 2 minutes.
  7. If using the mixed greens, carefully pull the top of the sandwiches off and add the greens. Cover the greens with the sandwich top. Slice in half and serve immediately.

Makes 2 sandwiches.


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