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)
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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. |
