The Rachael
The Rachael
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  • 1 1/4 pounds ground turkey breast
  • 1 shallot, finely chopped
  • Flat leaf parsley, finely chopped (a generous handful)
  • 2 teaspoons sweet smoked paprika
  • 1 teaspoon poultry seasoning
  • Salt and freshly ground pepper
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1/2 cup horseradish mustard
  • 1/4 cup sweet pickle relish
  • 4 tablespoons butter, softened
  • 8 slices pumpernickel or marble rye bread
  • 8 slices Swiss cheese
  • 1 pound sauerkraut, drained

In a medium bowl, mix the turkey, shallot, parsley, paprika and poultry seasoning; season with salt and pepper. Score the meat mixture into four sections and form four thin patties. In a large nonstick skillet, heat the EVOO, one turn of the pan, over medium-high heat and cook the patties for 6 minutes on each side. Transfer to a plate, wipe the pan clean and set aside.

Combine the horseradish mustard and relish in a small bowl. Butter one side of each slice of bread.

Make the sandwiches with the buttered sides facing out: spread some mustard mixture on half the bread slices and top with a slice of cheese, a few forkfuls of sauerkraut, a patty and another slice of cheese; set the top slices of bread into place.

Heat the skillet to medium-low and grill the sandwiches, turning once, until crisp and golden and the cheese melts, about 5 minutes total.

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