Thursday, May 3, 2012

South of the Border Open-Face Sandwiches

We are big fans of toasty sandwiches so naturally we were big fans of these.  Fresh tomatoes and avocado, roasted turkey, mexican spiced sandwich spread, and melted cheese = yummy.  I was a little leery of "cooked" avocados but it totally worked.  I'm so looking forward to the leftovers for lunch today!  Also these would be an easy way to feed a crowd and quickly.

South of the Border Sandwiches
{recipe originally from the Lion House}

1 loaf french bread, 1/2-3/4 inch slices
1/2 cup olives, chopped (i omitted these)
1/2 t chili powder
1/2 t ground cumin
1/4 t salt
Fresh ground black pepper to taste
1/3 cup mayonaise
1/3 cup lite sour cream
1/3 cup green onions, chopped
1 lb sliced turkey
2-3 tomatoes, sliced
2 ripe avocados, sliced
3/4 cup colby jack cheese, grated
3/4 cup monterey jack cheese, grated

Preheat oven to 350 and arrange bread slices on a cookie sheet or 2.

In a small bowl, mix seasonings with mayo, sour cream, green onions, and chopped olives (if using).  Liberally spread a tablespoon or so of mixture on each slice of bread.  Top with 2 or so slices of turkey, 2 slices of tomato, and some avocado.  Sprinkle each sandwich with the grated cheeses.

Bake in oven 15 minutes, until cheese is melted and sandwich is warmed through.  Serve!  (8ish servings)