South of the Border Sandwiches

These South of the Border Sandwiches have turkey, avocado, tomato, and cheese with a seasoned sauce that puts them over the top.

If you need to feed a crowd a warm meal, these South of the Border Sandwiches are perfect.

SOUTH OF THE BORDER SANDWICHES

People kept telling me I looked tired today. Probably because I am. I stayed up late writing for Tablespoon last night and when I actually did make it to bed, baby girl was dancing to “Bootylicious” in my belly. But that part I don’t mind so much. My favorite part about being pregnant is feeling the baby move inside. And then when I dance alone in my living room…someone’s always dancing with me.

I have a ton of energy in the morning. I actually just decided to stop running this week, which is week 32 of my pregnancy. A year ago, I ran the St. George marathon. Now, I just barely move my feet and call it running. My doctor said I was fine still running but I’m pretty sure I was freaking out everyone at the gym. Okay, I know I was.

A grandma came up to me and said, “Honey, I don’t think you should be doing that.” And then one of the gym trainers leaned up on the treadmill and whispered with a smile, “That baby is going to come out running.” My husband said to step outside of the box and think if I saw another pregnant lady running at the gym in my state, wouldn’t you think she’s crazy? Yeah, probably.

My point is that in the morning I have all this energy but by the time I get to dinner, I’m wasted and fighting Braxton Hicks. Tonight, I actually called an audible and phoned Papa Johns (it was also pizza night for my son’s school so I didn’t feel so bad).

Sandwiches are a happy medium for me. It’s not a ton of work but still looks like I tried. These sandwiches were a hit with half of my family. The younger two kids didn’t go for them because they had too many vegetables, but I loved them. Great for entertaining.

They are smothered in a savory combination of southwest spices, turkey, tomatoes, avocados, and olives. They come from the Lion House cookbook so you know they’re good.

If you love these South of the Border Sandwiches, you’ll love these sandwich recipes:

Slow Cooker French Dip Sandwiches

Print

South of the Border Sandwiches

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Ingredients

• 1 loaf French bread cut into 3/4" thick slices
• ½ cup olives chopped
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• 1/3 cup lite mayonnaise
• 1/3 cup nonfat sour cream
• 1/3 cup green onions chopped
• 1 pound sliced turkey
• 2 medium tomatoes thinly sliced
• 2 ripe avocados sliced
• ¾ cup cheddar cheese shredded
• ¾ cup pepper jack or Monterey Jack cheese shredded

Instructions

1. Preheat oven to 350 degrees.
2. In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.
3. Place bread on an ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture (I didn't add this because I didn't think it needed it). Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake @ 350 for 15 min. Makes 8-10 servings.

Recipe Notes

Source: slightly adapted from The Sister's Cafe ; original recipe Lion House Entertaining

Author: Christy Denney

Course: Main Course

Cuisine: American

Keyword: sandwich, turkey