Turkey Di Parma Melt Recipes

TURKEY BURGER PATTY MELTS

Steps:

• In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
• While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
• In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
• Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
• Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

SOURDOUGH TURKEY MELTS

Steps:

• Spread mayonnaise over two slices of bread. Layer with green chiles, turkey and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 1-2 minutes on each side.

TURKEY STEAKS WITH PARMA PROSCIUTTO

Steps:

• Preheat the broiler.
• Pound the turkey slices lightly with a meat pounder or flat mallet without breaking the fibers. Sprinkle on both sides with salt and pepper. Dredge all over with the flour and shake off the excess.
• Heat the oil and butter in a non-stick skillet large enough to hold the slices in one layer. When it is very hot add the turkey slices and brown quickly on both sides. Cook for a few minutes more. Transfer to a baking dish large enough to hold the pieces in one layer. Keep warm.
• Add the wine to the skillet and cook, stirring, over high heat until the wine becomes syrupy. Spoon the sauce over the turkey slices and top each piece with one slice of prosciutto and one slice of cheese. The prosciutto should be entirely covered with the cheese. Place under the broiler until the cheese melts. Sprinkle with basil and serve.