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Keeping with the Grilled Cheese Month celebration, today we are pairing a tasty grilled cheese sandwich with potato leek soup. This soup, although delicious, can be a bit bland, which means it’s perfect paired with this flavor packed turkey pesto avocado grilled cheese sandwich! Colby Jack is a mild and creamy cheese that lends itself well to the texture and flavor of the pesto and turkey. This warm soup and sandwich combo is the perfect early spring meal!
Turkey Pesto Avocado Grilled Cheese and Potato Leek Soup

Ingredients
1 tablespoon Tillamook Unsalted Butter
2 slices of sourdough bread
½ avocado, sliced thinly
2 World’s Best Colby Jack Cheese Slices
1 tablespoon pesto
2 oz sliced deli turkey
1 cup potato leek soup

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Preparation
1. Spread butter on one side of both pieces of bread.

2. Place 1 slice of bread butter side down on a cutting board and then place the cheese on top of the bread. Spread your pesto on top of the cheese, then layer the avocado and turkey, then top with the second piece of bread. By keeping the cheese as the first layer against the bread, you’ll be able to melt your cheese more evenly and quickly without letting the bread soak up too much moisture from the other ingredients.

3. Heat a panini press or griddle. Once hot, add your sandwich to the hot surface and cook over medium heat until the cheese is melted, about 6 minutes. If you’re cooking in a frying pan, try covering your pan with a pot lid to help trap the heat and melt your cheese to oooey gooey perfection.

4.  Serve with a hot bowl of potato leek soup heated on the stove over medium heat for about 8 minutes, and enjoy!

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