These are definitely a knife-and-fork sandwich, which disappointed SP. He was hoping for a traditional sandwich. Next time I'll use less ingredients per sandwich and maybe cook them panini-style. I'm also thinking about adding bacon (thanks for the idea, Cassie) and switching the avocado slices to guacamole or an avocado spread for easier eating. No matter how you assemble them, these are truly delicious.
Southwestern Ranch Open-Faced Turkey Sandwiches
Cassie Craves
6 slices sandwich bread
1 packet ranch dressing mix
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup mayonnaise
1/3 cup sour cream
3/4 to 1 pound turkey, thinly sliced
2 medium tomatoes, thinly sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack or Monterey Jack cheese, shredded
2 ripe avocados, sliced
Juice of 1 lime
Toast bread in toaster or under the broiler. Preheat oven to 350 degrees.
In a bowl, combine ranch dressing mix, chili powder, and cumin. Stir in mayonnaise and sour cream.
Cover a baking sheet with tinfoil. Place bread on baking sheet and spread 1 tablespoon of the sauce on each slice. Top with sliced turkey and 1 more tablespoon of the sauce. Top with cheese and tomatoes.
Bake for 15 minutes until cheese is melted. Top each sandwich with sliced avocado and a spritz of lime juice.
I've been dying to hear what you thought of these! They're definitely one of my favorite things I've made this year. Glad you guys liked them too. Joe mentioned he thought that bacon would be delicious on them too, so I may try that next time.
ReplyDeleteThis sandwich is making me drool!! And the thought of adding bacon - bonus!!
ReplyDeleteYum!!!! I think bacon and guacamole would be a great thing to try on that sandwich, nice job!
ReplyDeleteThese look delicious and I know my husband would love them too. They are officially on my menu plan in the next couple weeks.
ReplyDelete