"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

South-of-the-Border Sandwiches Recipe

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This recipe for South-of-the-Border Sandwiches, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Darrington
Added: Saturday, August 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olives, chopped
8 sandwich rolls, split open
1/2 teaspoon chili powder
or 1 loaf French bread, sliced
1/2 teaspoon ground cumin
1 pound cooked turkey, thinly sliced
1/4 teaspoon salt
2 medium tomatoes, thinly sliced
1/2 cup mayo
2 ripe avocados, sliced
1/3 cup sour cream
3/4 cup cheddar cheese
1/3 cup green onions, chopped
3/4 cup Pepper jack or Monterey jack cheese

Directions:
Directions:
In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 tablespoons of mixture. Add mayo, sour cream and onions to the remaining olive mixture. Place bread on an ungreased baking sheet and spread 1 tablespoon of the mayo mixture on each slice or roll. Top with slices of turkey and tomatoes. Spread with another tablespoon of the mayo mixture. Top with sliced avocados and shredded cheese. Sprinkle with the reserved 2 tablespoons olive mixture. Bake at 350 for 15 minutes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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