Wednesday, December 5, 2007


1 loaf (16 inches long) Italian bread
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green chilies,
drained and cut into strips
12 pitted ripe olives, sliced (optional)
Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces
on oven pan of toaster oven. Toast, watching carefully to avoid over browning.
Repeat with rest of bread. In a small bowl, mash avocado with lemon juice,
mayonnaise, salt, pepper sauce and garlic. Spread 1/4 of mixture on toasted
bread surface. Layer 1/4 of turkey, cheese, tomato and onion over top of each.
Top with chilies. Place 2 sandwiches on oven pan of toaster oven and brown
until cheese is bubbly. Repeat with remaining sandwiches. Serve hot, garnished
with olives.

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