Saturday, July 25, 2009

Seven Layer Sandwich

I had another taste test/food photo shoot for Escapees magazine this week. Steven and I really enjoyed this Seven Layer Sandwich, but would have reduced the amount of green onions. These would be great for a small summer get together with friends and would pair well with a dry, white wine.

Seven Layer Sandwich
2 large, thick slices of sourdough or sheepherder's bread. (Two English muffins make an acceptable substitute.)
1 ripe avocado, peeled, seeded and sliced
1 tomato, sliced
1/2 pound bacon, cooked and drained or thinly sliced cooked turkey or both
1 small can sliced ripe olives
1 bunch green onions, sliced thin (I’d only use ½ the bunch)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
Small package shredded cheese, cheddar/Monterey Jack
Lettuce leaves and salsa–optional

Preheat oven to 350 degrees.
Lightly toast the bread/muffins.
Combine olives, chili powder, cumin and salt in medium bowl.
Stir in mayonnaise, sour cream and onions.
Put the toasted bread/muffin slices on a cookie sheet.
Using half the mayonnaise mixture, spread one side of each slice of bread/muffin.
Top with tomato and bacon and/or turkey. Spread remaining mayonnaise mixture on top of meat(s). Top with avocado slices. Sprinkle with shredded cheeses.
Bake until hot and cheese is melted, about 15 minutes.
Serve on lettuce slices with salsa on the side.

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