Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel and finely dice the shallot. Mince or grate the garlic. Thinly slice the mushrooms. Toast the whole wheat bread on a baking sheet for 4-5 minutes in the oven.

Heat a drizzle of oil in large pan over medium-high heat. Add the mushrooms and cook, tossing for 4-5 minutes, until golden brown. Set aside.

In a large bowl, combine the ground turkey, garlic, 1 teaspoon Tuscan Heat Spice (we sent more), and 1/4 cup shallot. Form the mixture into 4 thin patties, a bit larger than the bread slices. Season the patties with salt and pepper on both sides.

Cook the turkey patties: Heat a drizzle of oil in the same pan you used for the mushrooms. Cook the turkey patties for 2-3 minutes per side, until browned. Remove from the pan and set aside.

Place the toasted bread back on the baking sheet. Spread each slice with 1 teaspoon mayonnaise and top with a small handful of arugula (we’ll use the rest in step 6). Divide the mushrooms, turkey patties, and gruyère cheese (in that order) evenly among the slices of bread. Place the baking sheet in the oven for 2-3 minutes, until the cheese melts.

Plate and serve: In a medium bowl, toss the remaining arugula with 1 Tablespoon balsamic vinegar and a drizzle of oil. Season with salt and pepper. Serve the open-faced turkey patty melts with the arugula salad to the side. Enjoy!