Tuna Melts with Tomato Basil Soup

September 14, 2018
Created by Chef Callyn Graf
10-15 min.
Serves 2
  • 4 slices artisan sourdough bread
  • 1/2 lb prepared tuna salad
  • 1/4 cup fresh arugula
  • 1 large tomato, sliced
  • 1 avocado, sliced
  • 4 slices dill Havarti cheese
  • 2 (8-oz.) svgs Harmons Tomato Basil Soup
  • Freshly ground black pepper

Preheat oven to a low broil.

Toast bread slices under the broiler until desired golden color. Remove and divide tuna salad evenly between 2 sandwiches. Top with arugula, tomato slices and avocado slices. Evenly divide cheese between sandwiches. Place back under the broiler and cook until the cheese is golden. Keep a close eye so as not to burn.

Meanwhile, in a medium saucepan over medium-low heat, warm the tomato basil soup. Reserve the remaining 8 oz soup for another meal. Serve with fresh cracked pepper and tuna melts.