Turkey Patty Melt Sandwich

Ingredients:

• 450 g of ground turkey
• 1 tbsp. panko breadcrumbs
• 1/3 cup milk
• 1 egg
• 1 tbsp sage
• 1 tbsp fresh thyme
• 1 teaspoon of salt
• 1 teaspoon freshly ground black pepper
• 1 cup mushrooms, thinly sliced ​​(optional)
• 1 tbsp. l. olive oil
• 0.5 cup unsalted butter
• 3 tbsp. l. rapeseed oil
• 1 red onion, thinly sliced
• 1 onion, thinly sliced
• 8 slices of rye bread
• 8 slices Gruyere

Preparation:

1. In a large bowl, combine the breadcrumbs, milk, egg, sage, thyme, salt, and black pepper. Stir and let sit for a few minutes. Add the ground turkey and mix well. Form into oblong patties (the same size as the bread slices), place on a parchment-lined baking sheet, and refrigerate for 20-30 minutes.
2. While the patties are resting, heat 1/4 cup butter and 1 tablespoon canola oil in a large skillet. Add the onion and sauté for 15-20 minutes, or until caramelized. Set aside and keep warm.
3. In the same pan where you fried the onions, add 3 tablespoons of canola oil and the mushrooms and cook over medium heat for 6-8 minutes until softened. Set aside, but keep warm.
4. Heat a cast-iron skillet over medium-high heat, add 1 tablespoon of canola oil, and spread it evenly. Add the patties to the skillet and cook for 4-5 minutes on each side. Remove from heat, cover, and keep warm.
5. Butter the rye bread and place it in a skillet. Top with a slice of Gruyere, then add the patty and onion, then top with a slice of bread. Repeat with the remaining ingredients to make four sandwiches. After 2-3 minutes, carefully flip the sandwich over and toast the other side. Transfer to a cutting board and cut each sandwich diagonally. Serve with mustard and hot cherry peppers.