Friday, July 1, 2011

South-of-the-Border Sandwiches

In the summer I like to have lighter dinners that don't keep the oven on for too long. These yummy sandwiches make a great summer meal. Feel free to leave off the avocado on a few slices if your husband is picky.

South-of-the-Border Sandwiches
adapted from Lion House
8-10 slices of French bread
½ cup olives, chopped
½ tsp chili powder
½ tsp ground cumin
¼ tsp salt
½ cup mayo
1/3 cup sour cream
1/4 cup green onions, chopped
¾ to 1 pound cooked turkey, thinly sliced
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
1 1/2 cups shredded colby jack cheese

1. In a bowl, combine olives, chili powder, cumin and salt; set aside 2 tablespoons of this mixture. Add the mayo, sour cream, and green onions to the remaining olive mixture.
2. Place bread on an ungreased baking sheet and spread 1 tablespoon of the mayo mixture on each slice. Top with slices of turkey and tomatoes. Spread with another tablespoon of the mayo mixture. Top with sliced avocados and cheese. Sprinkle with the reserved 2 tablespoons of olive mixture.
3. Bake at 350 degrees for 15 minutes or until heated through. Makes 8 to 10 servings.