Southwestern Sandwiches

I used to think that as soon as the craziness of the school year ended, that I'd have all this time to cook and blog again. Well, reality has shown itself in an entirely different light and besides barely being able to scrounge together a respectable meal every night, the few new recipes I've tried have mostly turned out to be duds not worthy of posting here. This one, however, is the exception. It came together quickly and was enjoyed by the whole family. The younger kids enjoyed it without the avocados and tomatoes, but I thought they rounded off the sandwiches perfectly. Hope your summer is going well!

Click here for printable recipe.

The ingredients:
1 can (4.25-oz) chopped olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 cup mayonnaise
1/3 cup sour cream
1/3 cup chopped green onions
8 slices Italian bread (or whatever kind you prefer)
1 lb. thinly sliced ham or turkey
2 medium tomatoes
2 ripe avocados, pitted, peeled, and sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese

Directions: In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 tablespoons.

Add the mayo, sour cream, and onions to the remaining olive mixture.

Place bread on ungreased baking sheet;

spread 1 tablespoon mayonnaise mixture on each slice.

Top with meat,

then tomatoes.

Spread with another tablespoon of mayonnaise mix.

Top with avocados

and cheeses.

Sprinkle with reserved olive mixture.

Bake at 350 degrees for 15 minutes or until heated through.
Makes 8 servings. Enjoy!