Baked Southwest Sandwiches Recipe

5 6 10
Baked Southwest Sandwiches Recipe
Baked Southwest Sandwiches Recipe photo by Taste of Home
Publisher Photo

Baked Southwest Sandwiches Recipe

Read Reviews
5 6 10
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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 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.
Originally published as Baked Southwest Sandwiches in Taste of Home April/May 1996, p25

Nutritional Facts

1 each: 435 calories, 31g fat (9g saturated fat), 65mg cholesterol, 579mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 21g protein.

  • 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 avocados, sliced
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Monterey Jack cheese
  1. 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.
Originally published as Baked Southwest Sandwiches in Taste of Home April/May 1996, p25

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Reviews forBaked Southwest Sandwiches

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Sue Zappa User ID: 1094741 245774
Reviewed Mar. 21, 2016

"A huge favorite with our family of 8 since it was first published in 1996! I've prepared these sandwiches, doubling the recipe countless times over the years. Fast & easy & delicious. Serve with a salad or chips, & you'll make everyone happy! Don't change a thing!"

MY REVIEW
scsvatek User ID: 4971420 9539
Reviewed Jan. 1, 2013

"My husband loves this meal. After we eat, he grabs chips and used the left overs as dip."

MY REVIEW
bef0910 User ID: 1162350 9535
Reviewed Sep. 29, 2011

"Absolutely delicious. Served with Home made black bean soup. Perfect combination."

MY REVIEW
jonell987 User ID: 5696001 3559
Reviewed Dec. 15, 2010

"This is the bes sandwich ever. Try it! You will like it!!!"

MY REVIEW
susannette User ID: 3338178 10603
Reviewed Dec. 17, 2008

"Didn't make my favorite list. sc"

MY REVIEW
lindachicken__Oklahoma User ID: 227696 9440
Reviewed Sep. 18, 2008

"These sound just perfect for my family, thank you!"

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