South of the Border Sandwiches

Made these for lunch today. Yum. I don’t know how “south of the border” they taste, but they’re good!

I adapted the recipe a bit from The Girl Who Ate Everything (who also took that beautiful picture above), who adapted it from Sisters Cafe, who got it from the Lion House Cookbook. (who got it from, who got it from. ha!)

1 loaf French bread, cut into 3/4″ thick slices

1/4-1/3 cup olives, chopped (amount to taste)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
pinch 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 (if all you have is cherry, halve and use those!)
1/2 cup guacamole (original called for 2 avocados, sliced – we didn’t have fresh avocados)
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Directions:
Preheat oven to 350 degrees.

In a bowl, combine olives, chili powder, cumin, and salt. Add the mayonnaise, sour cream, and green onions to the olive mixture.

Place bread on an ungreased baking sheet and spread mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Top with guac (or avocados) and cheeses. Bake @ 350 for 15 min. Makes 8-10 servings.

Spinach and Artichoke Wrap

Spinach and Artichoke Wrap
1 can (15 oz) artichoke hearts, drained
2 whole wheat wraps (12″)
8 slices provolone cheese
1 red bell pepper
1 cup baby spinach, packed
coarse salt and pepper

Wrap artichoke hears in paper towels; squeeze out liquid and coarsely chop.  Set wraps on work surface.  Lay cheese on surfaces, then layer artichoke pieces, bell pepper and spinach.  Season with salt and pper.  Fold tops and bottoms of wraps in 1″ and roll tightly.  Makes 2.