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Week of 11/17/14

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

Active: 20 min Total: 35 min
Original GF Paleo Vegetarian
Open-Faced Pesto Turkey Avocado Melt
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.
Dependency
Pasta with Shortcut Cream of Mushroom Tomato Sauce
Tags
Low Calorie
Proteins
Cheese, Deli meat
Cuisines
American
Save recipe
64

Ingredients

Metric
Servings:
4
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

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.

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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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