We love these open-faced sandwiches. The original recipe calls for turkey deli meat, but we find these taste wonderful without it, so we always leave it out. Feel free to include it if you want. The recipe also calls for baking the avocado with the sandwich, but I think it's weird to bake avocados, so I just top the sandwiches with them after they come out of the oven. The recipe also says to only use 8 slices of Italian bread, but I use 15-20; depending on how many I can fit onto my baking sheet (I have a tiny oven). As long as you have enough toppings to cover each slice of bread, you're good. You dont' need a huge amount of the mayo spread on each slice. Using this amount of toppings on only 8 slices of bread would render soggy, heavy sandwiches that would not be very good. I love that olive/mayo/sour cream spread; I want to make it once just as a dip and serve with grilled naan bread. I had something similar in a restaurant once and loved it.
The whole fam loves these, even Mr. Picky. We had these recently for dinner with a lot of fresh watermelon. They would also make a great appetizer, maybe cut into smaller pieces, or a yummy lunch.
adapted from Taste of Home
1 can (4-1/4 ounces) chopped ripe olives, drained
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
salt, to taste (I omit this)
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup chopped green onions, optional
10-16 slices Italian bread
3/4 to 1 pound thinly sliced cooked turkey, optional
2 medium tomatoes, thinly sliced
1-2 ripe avocados, sliced
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack OR Pepperjack cheese
1. In a bowl, combine mayonnaise, sour cream and green onions, if using. Add olives, chili powder, cumin, and optional salt.
2. Place bread on an ungreased baking sheet; spread about 1-2 tablespoon of mayonnaise mixture on each slice. Top with cheeses, optional turkey, and tomatoes. Bake at 350° for 15 minutes or until heated through and cheese is melted. Add a few avocado slices to each open-faced sandwich.
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