Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

This sandwich looks a bit plain, but appearances can be deceiving. It's packed with flavor. Mustard, herbs and lemon zest season the meat, which is topped with wine-poached pears, sharp cheddar and pepper jelly. The recipe comes from Jen Smallwood of Portsmouth, Virginia, who earned an honorable mention in our 2012 Best of the Midwest recipe contest.

Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
cook:
13 mins
total:
33 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, combine the pear slices, wine, lemon juice and enough water to just cover the pears. Bring to boiling. Reduce heat; simmer until the pear softens, about 5 minutes. Using a slotted spoon, transfer the pear slices to a plate; set aside.

    Advertisement
  • Meanwhile, in a medium bowl combine the turkey, green onions, mustard, lemon peel, thyme, salt and pepper. Shape into 4 equal patties.

  • In a large nonstick skillet, heat the olive oil over medium heat. Add the turkey patties and cook, turning once, for 8 to 10 minutes or until no longer pink (170°F). Top with pear slices and cheese. Cover and cook until the cheese melts, about 2 minutes. Spread 1 tablespoon jelly on each roll bottom. Top with a turkey burger and the roll top.

Nutrition Facts

465 calories; fat 14g; cholesterol 85mg; saturated fat 6g; carbohydrates 42g; mono fat 5g; insoluble fiber 6g; sugars 19g; protein 36g; vitamin a 388.7IU; vitamin c 6.5mg; niacin equivalents 0.2mg; folate 8.1mcg; sodium 964mg; potassium 117mg; calcium 242.3mg; iron 1.6mg.
Advertisement
Advertisement