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Baked Southwest Sandwiches

Baked Southwest Sandwiches
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
8 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

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Baked Southwest Sandwiches (continued)

Nutrition 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.
© Taste of Home 2013