Take your pick. Mushroom Swiss Turkey Burger or Chicken Parmesan. Either way, a nice variety to add to your collection of fun, yet fancy, finger foods.
Two chicken breasts, cooked and shredded
Marinara Sauce to coat (about 1/3 cup)
Fresh mozzarella to cover chicken, fresh basil
Add 3 cloves minced garlic, 4 tablespoons melted butter, 2 tablespoons basil, 2 tablespoons Parmesan cheese mix…
Bake 350°F for 20 minutes.
This reminded me of a caprese salad with the fresh mozzarella, basil, and marinara; yet it was very Chicken Parmesan with the roasted chicken, crispy, buttery sweet rolls, melty mozzarella, Parmesan, and marinara. My tastebuds teetered with the flavors but were very much pleased. The fresh ingredients lent to the overall sandwich having a very mild flavor, very appropriate for kids, but with the garlic giving it a kick (you could just pour the garlic mix over half of the rolls but be sure to brush all of them with butter). This definitely satiates a craving for Italian food. We will be making this again!
There was video where I saw these recipes (link at bottom). One of the ones on the video was for a classic cheeseburger. Right away, I already knew I would be substituting ground turkey for ground beef, but I also thought about what we like on our burgers. When I get a gourmet burger at restaurant, I hope they have something new and innovative for me to taste and eventually attempt at home. For example, Broderick’s has a burger they add mac ‘n cheese to called the Gold Rush. It seems simple enough, but there’s also bacon and garlic aioli added it…flavor explosion in your mouth!
Trying to tune it down a little, though, keeping the calories down but not just having the old lettuce and tomato, I figured mushrooms and what goes great with mushrooms—Swiss cheese. I added chopped shallots for another layer of flavor. It kinda went along the lines of a cheesesteak (if you’ve ever added mushrooms to your cheesesteak). Well, in Las Vegas anyway, there was a Philly cheesesteak shop called Pop’s that served cheesesteaks with whatever veggies you wanted on them; peppers, onions, mushrooms, other. I just remember the meat being so tender whereas previously, I had been turned off by cheesesteaks, the meat being too chewy or having to much fat chunks. Pop’s was the only place I would eat cheesesteaks. I digress.
For Mushroom Swiss
8 oz sliced mushrooms, one chopped shallots
One pound ground turkey shaped to match sweet bread package, bake 350°F for 20 minutes, drain
Assemble burgers, ending with 4 tablespoons melted butter drizzled over top.
More cheese next time or add an aioli! The turkey meat dried out slightly from going back into the oven, but the bread, butter, shallot, mushroom, swiss combo was delicious!