Sour Cream and Onion Turkey Patty Melts on Pumpernickel
These hearty patty melts feature juicy ground turkey patties seasoned with tangy sour cream and fresh scallions, sandwiched between layers of melted muenster cheese on toasted pumpernickel bread. The sour cream keeps the turkey incredibly moist while adding a subtle tang that pairs beautifully with the savory onion flavors. Perfect for a satisfying lunch or casual dinner when you want comfort food with a twist. The pumpernickel bread adds a rich, slightly sweet flavor that complements the creamy turkey filling and gooey cheese perfectly.
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ lbs ground turkey
- ¼ cup sour cream
- 4 scallions, chopped (both white and green parts)
- salt
- fresh ground pepper
- 2 tablespoons butter
- 8 slices muenster cheeseswiss cheese1:1
Traditional patty melt cheese
- 8 slices pumpernickel breadrye bread1:1adds gluten
More traditional choice
Instructions
- 1
Heat vegetable oil in a large skillet over medium-high heat
- 2
Combine ground turkey with sour cream, scallions, salt and pepper in a large bowl
- 3
Form mixture into four thin patties about half an inch thick
- 4
Cook patties in hot oil until golden brown and cooked through, about 6 minutes per side
- 5
Remove patties from pan and wipe pan clean with paper towel
- 6
Butter one side of 4 bread slices while patties cook
- 7
Return pan to medium heat and add remaining butter
- 8
Place unbuttered bread slices in melted butter
- 9
Layer each slice with cheese, turkey patty, another slice of cheese, and top with buttered bread butter-side up
- 10
Cook sandwiches until toasted and cheese melts, about 2 minutes per side
Tips
Make patties thin to ensure even cooking and easier melting of cheese layers
Wipe the pan clean between cooking patties and making sandwiches to prevent burning
Butter the outside of bread for golden, crispy exterior while cheese melts inside
Good to Know
Refrigerate assembled sandwiches up to 1 day. Reheat in skillet over medium heat.
Cook patties up to 1 day ahead and refrigerate. Assemble sandwiches just before cooking.
Serve immediately while cheese is melted and bread is crispy hot.
Common Mistakes
Don't make patties too thick or they won't cook evenly and cheese won't melt properly
Avoid high heat when cooking sandwiches to prevent burning bread before cheese melts
Substitutions
FAQ
Can I make these ahead of time?
Cook the patties ahead and refrigerate, but assemble and grill the sandwiches just before serving for best texture and melted cheese.
What if I don't have pumpernickel bread?
Rye bread is the traditional choice for patty melts and works perfectly. Sourdough or whole wheat also work well.
How long do leftovers keep?
Cooked patties keep 3-4 days refrigerated. Assembled sandwiches are best eaten immediately but can be reheated in a skillet.