Ingredients
2 tablespoons vegetable oil
1 1/2 pounds ground turkey
1/4 cup regular or low fat sour cream
4 scallions, chopped (both white and green parts)
Salt and freshly ground black pepper
2 tablespoons butter, divided
8 deli-style slices Muenster cheese
8 slices pumpernickel bread
Directions
Place a large skillet over medium-high heat with two turns of the pan of vegetable oil, about 2 tablespoons. In a large mixing bowl, combine the ground turkey with the sour cream, scallions, salt and freshly ground black pepper. Using your hand, score the meat into four portions, then form four thin patties about a half-inch thick out of each portion, adding them to the hot pan as you shape them. Wash your hands after handling the raw poultry. Cook the patties until golden brown and cooked through, about 6 minutes per side. When the patties are finished cooking, remove them from the pan and wipe the pan clean with a paper towel. While the patties are cooking up, place four slices of bread on a clean work surface and butter one side of each piece. Place the pan that the patties were cooked in over medium heat and add in the remaining butter. Once melted, place the remaining unbuttered slices of bread in the pan, place one piece of cheese on each slice, a turkey patty, one more slice of cheese and cap each off with the four slices of buttered bread, butter-side up. Cook the sandwiches in the pan until toasted and the cheese has melted, about 2 minutes per side.