1-1/2 lbs GROUND TURKEY
2/3 c crumbled Gorgonzola cheese
3/4 c chopped pecans, lightly toasted
2 Cloves fresh garlic, minced
1/2 tsp each kosher salt and black pepper
As needed nonstick cooking spray
1/2 c whole-berry cranberry sauce
1/4 c honey mustard
12 Medium slices artisan bread (sourdough preferred)
6 Slices Muenster cheese
2 c firmly packed young arugula leaves
In a large bowl, gently mix turkey, cheese, pecans, garlic, salt and pepper together.
Form into 6 patties (about 1/2-inch thick).
Spray a large, heavy nonstick skillet with nonstick cooking spray. Over medium heat, cook patties about 10-12 minutes, turning once after half the cooking time. Cook until the internal temperature reaches 165 degrees F. Remove burgers from skillet and keep warm. Wipe skillet clean.
Meanwhile, in a small bowl, mix cranberry sauce and mustard together.
Lightly spread 1 tablespoon cranberry-mustard sauce on 1 side of each piece of bread.
Top 6 pieces bread with Muenster cheese slices and arugula leaves. Top each with a cooked turkey burger. Cover burgers with remaining bread slices, cranberry-mustard side down.
Spray reserved skillet with additional nonstick cooking spray and return stacked sandwiches to the heated skillet. Do not crowd skillet and if needed, cook, three sandwiches at a time. Cook each sandwich until the cheese melts and bread is golden.