Turkey Melt with Thousand Island Dressing adapted from Pat Neely

Turkey Melt Sandwich adopted from Pat Neely

  • Servings: 2
  • Difficulty: easy
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Love Pat & Gina Neely. I could easily hang out and cook with those two. Might even have a mild crush on Gina.  Jill bought me their new cookbook “Back Home with The Neely’s”. A generational restaurant family who knows something about soul food. I will be working through it.  You should check it out. Buy it on amazon and you will get it in a day or two.

Thought I would adapt Pat’s turkey melt for an easy meal tonight.  Wanted to make something quick  and this one fit the bill. I hate saying “this was awesome” all the time but it really was great. Pat didn’t use much seasoning in his ground turkey which concerned me a bit but the dressing and caramelized onions with garlic and rye bread had enough to carry it home. That said, I did add a few extra ingredients.


3 tbs olive oil
1 red onion sliced for “caramelization”
3 cloves of minced garlic
10 oz of ground turkey
1tsp onion powder
2 pinches of cayenne
1 pinch of dry mustard
4 slices of rye bread
Swiss cheese
Kosher salt and Pepper

Thousand Island dressing
½ cup of Dukes Mayo
3 tbs of ketchup
1 tbs of Wicked Pickles diced into relish
Dash of Worcestershire sauce
Kosher salt and pepper to taste.

1. Caramelize your onions by putting them in a skillet and with olive oil. Turn the heat to low and let them breakdown until sweet and syrupy. Add minced garlic at the very end to soften for a minute or so. Remove and set aside
2. Take your meat and seasonings and combine in a bowl. Form into patties that mimic the shape of your bread. After you removed your caramelized onions, add a little more oil and hit your patties on medium heat to get some crust on them. Go ahead and cook them through. Remove
3. No pretend you are making a grilled cheese and assemble your sandwich with dressing on both sides, cheese, turkey topped with onions. Butter outside of the bread and put it on the skillet. Once done flip and brown the other side (also buttered).


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