Baked Southwest Sandwiches Recipe

Baked Southwest Sandwiches Recipe photo by Taste of Home

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I like to prepare these tasty sandwiches whenever I have a few friends over for an informal lunch. The combination of toppings is out of this world. I'm often asked for the recipe. -Holly Sorensen, Reedley, California

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Baked Southwest Sandwiches Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 can (4-1/4 ounces) chopped ripe olives, drained
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 chopped green onions
8 slices Italian bread
3/4 to 1 pound thinly sliced cooked turkey
2 medium tomatoes, thinly sliced
2 ripe California Avocados, sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese

Directions

In a bowl, combine olives, chili powder, cumin and salt; set aside 2 tablespoons. Add the mayonnaise, sour cream and onion to the remaining olive mixture.
Place bread on an ungreased baking sheet; spread 1 tablespoon of mayonnaise mixture on each slice. Top with turkey and tomatoes. Spread with another tablespoon of mayonnaise mixture; top with avocados and cheeses. Sprinkle with reserved olive mixture. Bake at 350° for 15 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 435 calories, 31 g fat (9 g saturated fat), 65 mg cholesterol, 579 mg sodium, 18 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Baked Southwest Sandwiches in Taste of Home April/May 1996, p25