Food Network: Turkey Polpettone Sandwiches

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Turkey Polpettone Sandwiches
Recipe courtesy Michael Chiarello

Ingredients
2 pounds ground turkey
1 cup soft fresh bread crumbs
2 egg yolks
4 tablespoons thinly sliced green onion
1 tablespoon chopped fresh sage leaves
1 teaspoon Worcestershire sauce
2 teaspoons salt
Freshly ground black pepper
1 tablespoon finely grated lemon zest

2 ounces whole-milk mozzarella cheese, cut into 4 equal pieces, plus 2 cups grated
Olive oil, for frying
1 (32-ounce) jar of your favorite marinara
6 sandwich rolls

Instructions
Put the turkey in a bowl. Add all the remaining ingredients except for
the mozzarella and work them in gently by hand. Divide the mixture into 12 equal pieces. Flatten
each piece into a round patty. Top 6 of the patties with a piece of mozzarella and then with a
second patty, making 6 polpettones. By hand, press the edges together to seal them and to make
patties of even thickness. Sprinkle both sides of the patties with salt and pepper.

Heat a large ovenproof skillet over moderate heat. Add olive oil to a depth of 1/8-inch. When the
oil is hot, add the 6 patties. Cook on 1 side until lightly browned, about 1 1/2 minutes, then turn
and cook on the second side until browned, 1 to 2 minutes longer.

While the patties are cooking, heat the marinara sauce in a deep skillet. Add the cooked patties to
the sauce. (Or drain the oil from the skillet and add the tomato sauce directly to the patties.)

Put a few tablespoons of grated mozzarella on top of each patty. Simmer the patties in the sauce for
about 4 minutes, until the cheese is melted.
Assemble the sandwich: Put a few tablespoons of sauce and 1 polpettone on a split roll. Top with a
little more sauce and serve immediately.

Michael's Notes: For the lightest polpettone, work the mixture as little as possible.