Cut potatoes lengthwise into 1/4" planks, then cut planks lengthwise into 1/2" steak fries. Place potatoes on prepared baking sheet. Drizzle with 2 Tbsp. olive oil, season with 1 tsp. salt, and toss to coat. Spread into a single layer and bake until browned and crispy, 25-30 minutes. While potatoes roast, prepare ingredients.

Stem and mince parsley. Halve and peel onion. Slice halves into thin strips. Heat 2 tsp. olive oil in a medium pan over medium heat. Add onions to hot pan and cook undisturbed until just beginning to brown, 6-8 minutes. Continue cooking, stirring occasionally, until golden brown, 8-10 minutes. Transfer to a plate or bowl. While onions cook, toast bread.

Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Working in batches, add bread slices to pan and cook until lightly toasted on one side, 2-3 minutes. Transfer to cutting board, cooked side up, and top with Swiss cheese. Repeat with remaining bread slices, adding more oil as needed. Wipe pan clean and reserve.

In a medium mixing bowl, combine ground turkey, miso, and ricotta cheese. Season mixture with 1/2 tsp. salt and 1/4 tsp. pepper. Mix thoroughly and form into four 3/4" thick patties in shape as bread. Return pan used to toast bread to medium heat. Working in batches, add 1 tsp. olive oil and patties to hot pan. Cook until browned and patties reach a minimum internal temperature of 165 degrees, 6-7 minutes per side. Transfer to plate and continue with remaining patties. Wipe pan clean and reserve.

Divide caramelized onions between four bread slices. Drizzle Thousand Island dressing over onions or serve on side for dipping. Top with a turkey patty and cover with remaining bread slice. Return pan used for turkey patties to medium heat. Working in batches, add 1 tsp. olive oil and sandwiches to hot pan and toast until well browned, 3-4 minutes per side.

Slice sandwiches just before serving and serve alongside steak fries. Garnish fries with parsley.