HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOpen Faced Turkey Patty Melts
Open-Faced Turkey Patty Melts

Open-Faced Turkey Patty Melts

with Mushrooms, Gruyère, and Arugula Salad

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We’re giving this diner favorite a healthy spin with lean ground turkey, sautéed mushrooms, and a healthy serving of greens. It’s still got all the juicy, cheesy greatness of the original, we promise! You can serve the patty melt open-faced or closed, depending on your preference!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 slice

Whole Wheat Bread


4 ounce

Button Mushrooms

2 clove


1 unit


8 ounce

Ground Turkey

1 tablespoon

Tuscan Heat Spice

2 ounce

Gruyère Cheese


2 ounce


1 unit



2 tablespoon

Balsamic Vinegar

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories698 kcal
Energy (kJ)2920 kJ
Fat35 g
Saturated Fat10 g
Carbohydrate54 g
Sugar5 g
Dietary Fiber6 g
Protein38 g
Cholesterol0 mg
Sodium742 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel and finely dice the shallot. Mince or grate the garlic. Thinly slice the mushrooms. Toast the whole wheat bread on a baking sheet for 4-5 minutes in the oven.


Heat a drizzle of oil in large pan over medium-high heat. Add the mushrooms and cook, tossing for 4-5 minutes, until golden brown. Set aside.


In a large bowl, combine the ground turkey, garlic, 1 teaspoon Tuscan Heat Spice (we sent more), and 1/4 cup shallot. Form the mixture into 4 thin patties, a bit larger than the bread slices. Season the patties with salt and pepper on both sides.


Cook the turkey patties: Heat a drizzle of oil in the same pan you used for the mushrooms. Cook the turkey patties for 2-3 minutes per side, until browned. Remove from the pan and set aside.


Place the toasted bread back on the baking sheet. Spread each slice with 1 teaspoon mayonnaise and top with a small handful of arugula (we’ll use the rest in step 6). Divide the mushrooms, turkey patties, and gruyère cheese (in that order) evenly among the slices of bread. Place the baking sheet in the oven for 2-3 minutes, until the cheese melts.


Plate and serve: In a medium bowl, toss the remaining arugula with 1 Tablespoon balsamic vinegar and a drizzle of oil. Season with salt and pepper. Serve the open-faced turkey patty melts with the arugula salad to the side. Enjoy!