Double-High Turkey & Portobello Melts

Double-High Turkey & Portobello Patty Melts- link to recipe in which I halved.

For the sake of argument, I am going to say that my week goes from Monday to Sunday.  Therefore, I have not skipped a week.  I have had a busy week and not had much time to go all the way to Publix to buy the ingredients for this recipe.  Anyway, here is this weeks recipe just in time! ;-)

For these patty melts, I started by adding grated onion, chives, parsley, dijon mustard, Worcestershire, and poultry seasoning to 3/4 lb of ground turkey breast (pretty expensive I may add).

Once thoroughly mixed and formed into 2 patties, I browned them each on both sides for a total of 10 minutes in cast iron skillet on medium/high heat.

 

Meanwhile, I prepared the mushrooms.  I sliced 2 Portobello mushroom caps into 1/4" slices and added them to a heated skillet with 3 TBS of EVOO.  I let them brown for 10 minutes and then deglazed the pan with white wine (I didn't have the sherry the recipe called for) and Iadded fresh thyme, salt, pepper, and a thinly sliced onion (the recipe called for a shallot in which I can never find).

While the turkey patties and mushrooms were going their thing, I sliced a fresh loaf of sourdough bread into thick slices.  Once the patties were browned and the mushrooms were done, I assembled the patty melts. To the sliced bread, I added a slice of Swiss cheese, a turkey burger, half of the mushroom mixture to each patty melt.

Lastly, I buttered each side and fried on both sides until nice and browned.

After browned on both sides, I sliced them in half and served them with a claussen pickle.

The results are this: Darren and I both gave it a B.  There was a very strong thyme taste that overpowered all other flavors of the dish.  In Darren's exact words, "It would be real good if you took that pine tree out of it."  We would both be glad to eat it again if I reduced the thyme by half.  The melt was huge.  Hence, the name "Double-High".  Other than the overpowering thyme flavor, it was kind difficult to eat because it was so thick.  On a final note, I would make it again...of course that would be when the price of ground turkey breast goes down from $7 a pound!