Open-faced Turkey Patty Melt - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each (147 g/5.2 oz)

Ingredients

	Metric	Imperial
Turkey Burger, fully cooked, 85 gram/3 oz	25 each	25 each
Chicken Broth, Reduced Sodium	125 ml	1/2 cup
Light Rye Bread, slice (41 g/1.4 oz)	25 slices	25 slices
Margarine, soft	125 ml	1/2 cup
Dijon Mustard	125 ml	1/2 cup
Swiss Cheese, Sliced (19 grams/0.7 oz)	475 g	1 lb 1 oz
Parsley, dried leaves	30 mls	2 Tbsp

Preheat convection oven to 300'F/150'C.
Heat frozen cooked turkey burgers. Place turkey burgers in a 2" deep hotel pan, slightly overlapping. Pour chicken broth in pan. Cover with lid. Heat for ~ 20 minutes or until internal temperature reaches 165'F/74'C for a minimum of 15 seconds. CCP-Maintain> 140'F/60'C until ready to assemble turkey burger melt.
Meanwhile, while heating the turkey burger, place rye bread on parchment-lined baking sheet. Butter one side of the bread with 5 mls/1 tsp margarine. Broil for 2 minutes or until lightly toasted. Remove from oven.
Flip the toasted rye bread over, and spread 5 mls/1 tsp dijon mustard over the untoasted side of bread. Place heated turkey burger on top. Top the turkey burger with 1 slice (19 g/0.7 oz) of swiss cheese on diagonal. Return to oven and broil the turkey burger melt until the cheese is melted; approximately 2-3 minutes.
Garnish with a sprinkle of dried parsley. Serve 1 each per serving.

Serve with roasted red potatoes/sweet potatoes and buttered green beans (sides not included in then nutritional analysis).