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Open-Faced Pesto Turkey Avocado Melt
with Greek-inspired tomato soup

Active: 20 minTotal: 35 min
20141117 turkey avocado melt nm 002.jpg?ixlib=rails 2.1

You'll love how tasty and easy this open-faced sandwich comes together with store-bought pesto, some mashed avocado, and regular sandwich fixings. This cold weather sammie and soup combo is sure to become an easy go-to meal.
Smarts: For an even faster shortcut, buy pre-made tomato soup and just garnish with olives and feta.

Ingredients

Servings:
4
Metric
Open-Faced Pesto Turkey Avocado Melt:
  • Avocados (large) - 1 ((Sub 2 small))
  • Sandwich bread - 4 slices
  • Store-bought pesto - 4 Tbsp
  • Turkey slices - 8
  • Cheese (like Swiss, gruyere, mozzarella) - 4 slices
Greek-Inspired Tomato Soup:
  • Onions (small) - 1, chopped
  • Kalamata olives - 1/4 cup, pitted and sliced
  • Diced tomatoes (28 oz / 794 g can) - 1 can, drained
  • Cooking oil - 1 Tbsp
  • Leftover roasted carrots - ~1/2 cup ((from Wednesday))
  • Crushed tomatoes - 1 cup
  • Chicken stock - 2 cups
  • Oregano - 1/2 tsp
  • Feta - 2 Tbsp, crumbled

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. For soup | Onions / Olives - Prep as directed. (Can be done up to 4 days ahead)
  2. For melts | Avocado - Scoop avocado out of skin and mash with a bit of salt and pepper (or mix pesto right into avocado if you want!).
  3. Diced tomatoes - Open and drain out liquid.

Make

  1. Heat oven to 375F (191C) degrees.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions and leftover carrots to heated oil. Saute for ~3 minutes, until onions start to soften.
  3. Add in diced tomatoes, crushed tomatoes, chicken stock, and oregano. Cover and bring to a boil, and then simmer uncovered for ~10 minutes.
  4. While soup is simmering, lay out sandwich bread onto a sheet pan. Spread 1 tbsp (15ml) of pesto on each piece of bread, and then layer with turkey, avocado, and cheese. Bake in the oven for 6 to 9 minutes, until cheese has melted and is slightly golden.
  5. After soup has simmered, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper.
  6. Divide soup into bowls. Garnish with olives and feta. Enjoy with your melts right out of the oven!
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Reviews

This meal has 25 reviews

It was my first dish to try with this service, haven't expected anything but it turned out so delicious! Haven't mashed avocado though to get more texture in sandwiches. And really loved the soup, it's so simple and effortless but has such a nice taste.

By: Anastasia
Posted: Aug 06, 2015
Diet: Original

This was very good. I used a Parmesan rind in the soup and finished with a tiny bit of half and half. Next time I will go lighter on the oregano - just my preference. The sandwich was very good, too.

By: Danielle
Posted: Mar 20, 2015
Diet: Original

I used Amy's soup. An easy and good shortcut. A great and easy dinner.

By: Nescett
Posted: Jan 24, 2015
Diet: Original

Sandwich was awesome! Soup was just ok, but I didn't put in olives, forgot to season it with salt and pepper and forgot the garnish, so didn't make it right. It was still ok though.

By: Leanne
Posted: Jan 12, 2015
Diet: Original

Good, but a little oily.

By: Kelly
Posted: Dec 17, 2014
Diet: Original

We've made this tomato soup several more times. I thought this was a great fall dinner.

By: Leigh Anne
Posted: Dec 15, 2014
Diet: Original