Open-Faced Turkey Patty Melts

Name: Open-Faced Turkey Patty Melts with Mushrooms, Gruyère, and Arugula Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 slice Whole Wheat Bread; 4 ounce Button Mushrooms; 2 clove Garlic; 1 unit Shallot; 1 tablespoon Olive Oil; 8 ounce Ground Turkey; 1 tablespoon Tuscan Heat Spice; unit Salt; unit Pepper; 2 ounce Gruyère Cheese; 2 ounce Arugula; 1 unit Mayonnaise; 2 tablespoon Balsamic Vinegar

with Mushrooms, Gruyère, and Arugula Salad

Recipe Development TeamPublished on May 16, 2016

3.3

(2.1K customers rated)

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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!

Tags:

Spicy

Allergens:

Wheat

•Milk

•Eggs

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 slice

Whole Wheat Bread

(Contains: Wheat)

4 ounce

Button Mushrooms

2 clove

Garlic

1 unit

Shallot

8 ounce

Ground Turkey

1 tablespoon

Tuscan Heat Spice

2 ounce

Gruyère Cheese

(Contains: Milk)

2 ounce

Arugula

1 unit

Mayonnaise

(Contains: Eggs)

2 tablespoon

Balsamic Vinegar

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories698 kcal

Energy (kJ)2920.4 kJ

Fat35 g

Saturated Fat10 g

Carbohydrate54 g

Sugar5 g

Dietary Fiber6 g

Protein38 g

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.

Utensils

•Baking Sheet

•Large Pan

•Large Bowl

•Bowl

Instructions

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!