Open-Faced Turkey Patty Melt

 

Cathie



Ingredients
1 teaspoon olive oil
1 cup vertically sliced Vidalia or other sweet onion
1/4 cup part-skim ricotta cheese
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1 pound ground turkey breast
1 large egg white
Cooking spray
4 (1-ounce) slices reduced-fat Swiss cheese
4 slices light rye bread
1/4 cup country-style Dijon mustard


Preparation
Heat oil in a large nonstick skillet over medium heat. Add

onion to pan. Cook 5 minutes or until lightly browned; stir

occasionally. Transfer onion to a bowl.
Preheat broiler.

Combine cheese and next 4 ingredients (through egg white).

Divide turkey mixture into 4 equal portions, shaping each

into a 1/2-inch-thick patty. Return pan to medium heat. Coat

pan with cooking spray. Add patties to pan; cook 4 minutes

or until brown. Turn patties over; cook 1 minute. Top each

patty with 1 cheese slice; cook 3 minutes or until cheese

melts and patties are done.

Place bread slices in a single layer on a baking sheet; broil

2 minutes or until toasted. Spread 1 tablespoon mustard on

each bread slice; top each serving with 1 patty. Divide onion

mixture evenly among sandwiches.

Yield
4 servings (serving size: 1 sandwich)