South-of-the-Border Sandwiches (Lion House Entertaining, p.42)
8 Sandwich roll, split open, or a loaf of french bread sliced
1/2 cup Olives, chopped
1/2 teaspoon Chili Powder
1/2 teaspoon Ground Cumin
1/4 teaspoon Salt
1/2 cup Mayonnaise
1/3 cup Sour Cream
1/3 cup Green Onions, chopped
3/4 to 1 pound Cooked Turkey, thinly sliced (I bought Peppered Turkey Breast from the Deli)
2 medium Tomatoes, thinly sliced
2 ripe Avocados, sliced
3/4 cup Cheddar Cheese, shredded
3/4 cup Pepper Jack or Monterey Jack cheese, shredded (I used Monterey Jack)
In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture (for garnishing). Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.
Place bread on a ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture. Top with sliced avocados and cheese. Sprinkle with the reserved 2 Tablespoons of olive mixture.
Bake at 350 degrees for 15 minutes or until heated through. Makes 8 to 10 Servings.
*Note these are an open face sandwich. I used small hard rolls because I was offering more than one type of sandwich for lunch (The other was a quick simple and Mozzarella and Ham Panini from Martha Stewart's magazine I got years ago.) I wanted the guest to feel welcome to try both if they wanted too. So I was trying to keep the portions reasonable.
Served it with a variety of green salads and brownie ice cream sundaes