my 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. I'm very proud of this recipe - as I won an honorable mention in the 2012 Best of the Midwest recipe contest. —Jen Smallwood
medium ripe Bartlett pear, cored and thinly sliced
dry white wine
1 1/2 tablespoons
ground turkey breast
green onions, finely chopped
finely shredded lemon peel (set aside)
1 1/2 teaspoons
snipped fresh thyme
ground black pepper
sharp white cheddar cheese, shredded (1 cup)
green jalapeno jelly
ciabatta rolls, split and toasted
In This Recipe
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.
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 degrees 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.