Categories: Hot Sandwich, Main Dish, Rachael Ray, Turkey

Ingredients

• For the turkey burgers:
• 1 1/2 pounds ground turkey
• 2–3 tablespoons onion, grated
• 2 tablespoons chives, chopped
• 2 tablespoons flat leaf parsley, chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon poultry seasoning
• 1 tablespoon extra virgin olive oil (EVOO)
• For the portobellos:
• 3 tablespoons extra virgin olive oil (EVOO)
• 4 large portobello mushrooms, sliced on an angle 1/4-inch thick
• 1 large shallot, sliced
• 2 tablespoons fresh thyme, chopped
• Salt and pepper
• 1/3 cup dry sherry or Marsala wine (optional)
• For the bread:
• Softened butter
• 8 slices pullman or sourdough bread
• 8 slices Jarlsberg cheese or Emmentaler cheese

Directions

1. Make the turkey burgers: In a bowl, combine all of the turkey burger ingredients except the EVOO. Form the mixture into four thin patties. In a skillet, heat 1 tablespoon EVOO. Add the patties and cook, turning once, for 8-10 minutes.

2. Make the portobellos: In another skillet, heat 3 tablespoons EVOO over medium-high heat. Add the mushrooms and brown for 10 minutes. Add the shallot, thyme, salt and pepper; cook to soften, 5-8 minutes. Deglaze with the sherry, if using.

3. Wipe out a skillet and place it over medium-high heat. Spread the butter on one side of each bread slice. Layer each of four bread slices, buttered side out, with one cheese slice, a burger, some mushrooms, another cheese slice and another bread slice, buttered side out. Fry the melts in the skillet over medium heat until golden.

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