Turkey Di Parma Melt Food

THE COLLARD GREEN MELT

Steps:

• For the collard greens: Melt the butter in a large, heavy-bottomed pot over medium heat. Add the minced garlic and cook until fragrant and cooked through. Add the sugar, red wine vinegar, rice wine vinegar, red pepper powder, Creole seasoning, black pepper, salt and 1 cup water and cook until the flavors to meld and develop, about 10 minutes. Add the collard greens in batches if necessary, waiting a few minutes for the collard greens to begin to break down in the pot likker (the liquid in the pot) before adding the rest. Allow to cook over low to medium heat until you achieve the desired texture and the greens have an agreeable amount of salt, spice and acid, 2 to 3 hours. Let the collards cool in their pot likker and reserve until ready to prepare your sandwich. (This can be done a day or more ahead of time.)
• For the coleslaw: Add the cabbage, mayonnaise, onion, vinegar, pepper and some salt to a large mixing bowl. Wearing gloves, mix with your hands, massaging the cabbage to break it down in the mayonnaise. (It should yield less than a quarter of the original volume when it's all said and done.) Taste to make sure you have enough salt and vinegar. Reserve in the refrigerator, as it tastes best on the sandwich as a cold component. (This can be done up to a day ahead of time.)
• For the pickled cherry pepper Russian dressing: Mix up the mayonnaise, cherry peppers, ketchup, red pepper powder, hot sauce, paprika, black pepper and some salt in a bowl.
• For the sandwich: Brush some butter on both sides of each slice of rye bread and toast on both sides on a nonstick griddle or in a large nonstick saute pan. On two slices of bread, place a slice of Swiss cheese and allow to melt fully (covering the pan or putting a dome over the bread on the flattop will facilitate the melting process).
• Meanwhile, heat some greens in a saute pan. Place a handful of coleslaw on a cheesy slice of rye bread. Place the other cheesy slice of rye on top of that. Spoon your collard greens on top of that slice, being careful not to bring too much of the pot likker with them as this will make for a soggy end product. Dress the third slice of rye with a liberal slather of the Russian dressing and place it face-down on top of the collards. Cut it in half and serve.

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.

TURKEY DIJON MELTS

Steps:

• Spread 2 slices of bread with mayonnaise. Layer with turkey, cheese and onion; sprinkle with salt and pepper. Spread remaining slices of bread with salad dressing; place over onion. Spread the outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 4-5 minutes per side.

TURKEY PATTY MELT

Steps:

• For the turkey patties: In a large bowl, combine the turkey, ricotta, sage, soy sauce, Worcestershire sauce, Dijon and sprinkle with some salt and pepper. Divide into 4 equal patties and press them into 1/4-inch-thin rounds.
• Heat a cast-iron griddle pan to medium-high heat.
• Add the canola oil and sear the patties on the first side until golden brown, 3 to 4 minutes. Flip and cook for another 3 to 4 minutes until cooked through.
• For the sandwich build: Place a slice of Swiss cheese on each piece of bread, then a turkey burger, followed by about 1/4 cup Caramelized Onions. Place the top piece of bread on and then butter each side of the sandwich.
• Griddle each side over medium heat until golden, 2 to 3 minutes on each side. If you have a metal bowl, cover the sandwiches so they steam a bit and the cheese will melt faster. Serve with good ol' yellow mustard if you like and a big pile of oven fries.
• Heat a large heavy-bottomed pot over medium-high heat. Add the butter and olive oil, let the butter mel,t and then add in the onions and toss to coat. Sprinkle with salt and pepper, and then cover the pot and lower the heat to medium-low.
• Let the onions sweat, steam and soften for 10 to 15 minutes. Uncover the pan and let the onions cook for about an hour, checking on the onions frequently and stirring.
• Once the onions are fully caramelized, and a deep golden color, add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme, season with salt and pepper and set aside.

PASTRAMI REUBEN MELT

Steps:

• Oil a grill or grill pan and preheat it to 400 degrees F.
• Steam pastrami and sauerkraut together in a double boiler. Place tortillas on hot grill and divide half of the Swiss on top of the tortillas. Cook until cheese is melted. Divide the pastrami and sauerkraut mixture evenly on top of the melted cheese. Squirt Russian dressing evenly over each tortilla. Divide the remaining Swiss among the tortillas. Fold tortillas in half and cook until cheese is melted. Transfer to a cutting board and cut into wedges. Serve immediately.
• Mix all ingredients together in a bowl. Cover and refrigerate until ready to serve. Transfer to a squirt bottle before using on tortillas.

DELICIOUS TURKEY MELT

Steps:

• In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
• Spread barbecue sauce on four slices of bread.
• Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
• Cover with remaining slices of bread.
• In the same skillet over medium-low heat, melt remaining butter as needed.
• Cook sandwiches on both sides until golden brown and cheese is melted.