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California Dreaming Open-Face Turkey Sandwich

This is the roasted turkey sandwich your guests have been dreaming of: A warm slice of toasted thick-cut wheat bread is stacked with freshly scooped avocado, a mixture of chopped baby spinach, mayonnaise and pesto and thinly sliced shingles of hand-carved turkey, then blanketed in tangy White Cheddar Cheese. A moment under the broiler and the Cheddar Cheese melts atop the moist turkey and brings a warm appetite appeal to this happy dish.


  • Great Midwest® 2-Year Sharp Cheddar, slices, 12 each
  • Roasted turkey, slices, 16 each
  • Baby spinach, blanched, chopped, 2 Tbsp.
  • Pesto, ¼ cup
  • Mayonnaise, ¼ cup
  • Thick-cut wheat bread, slices, toasted, 8 each
  • Avocado, sliced, 1 each


  1. Preheat an oven to 350ºF.
  2. For each sandwich, arrange 4 slices turkey with some height on an oven-safe dish.
  3. Lay 3 slices 2-Year Sharp Cheddar over top and place in the oven for 3 minutes.
  4. Mix baby spinach with pesto and mayo; coat one side each of two slices toasted wheat bread.
  5. Place sliced avocado on the bottom slice. When the cheese is melting, place the warmed turkey over the sliced avocado, close sandwich, and serve.

Yield: 4 Servings

Kitchen Tips

  • To add signature creativity to your pesto, try experimenting with flavored oils like rosemary or porcini, or creating it with a nut base such as walnut.

Included Products
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