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South-of-the-Border Sandwich Recipes: Bold Mexican-Inspired Flavors

These South of the Border Sandwiches combine turkey, avocado, tomato, and cheese with a seasoned sauce that takes them over the top. They’re ideal for feeding a crowd and make a warm, satisfying meal.

South of the Border Sandwiches

SOUTH OF THE BORDER SANDWICHES

I have a lot of morning energy, but by dinner I’m often exhausted. Sandwiches are the perfect compromise—minimal work but they still feel special. These South of the Border Sandwiches were a hit with most of my family. The younger kids skipped them because of the extra vegetables, but the rest of us loved them. They’re great for entertaining and easy to scale for a group.

The sandwiches are layered with a Southwest-spiced sauce, sliced turkey, tomatoes, avocado, and two kinds of cheese, then baked briefly so the cheese melts and the flavors meld. The recipe comes from the Lion House cookbook and is straightforward to assemble, making it an easy weeknight or party option.

assembled sandwiches

OTHER SANDWICH RECIPES

  • Slow Cooker Chicken Caesar Sandwiches
  • Chicken Salad Sandwiches
  • Monte Cristo Sandwiches
  • Slow Cooker French Dip Sandwiches
South of the Border Sandwiches

South of the Border Sandwiches

Christy Denney

3.67 from 3 votes
These South of the Border Sandwiches have turkey, avocado, tomato, and cheese with a seasoned sauce that puts them over the top.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8 servings

Ingredients

  • 1 loaf French bread, cut into 3/4″ thick slices
  • 1/2 cup olives, chopped
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon 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
  • 2 ripe avocados, sliced
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded pepper jack or Monterey Jack cheese

Instructions

  1. Preheat oven to 350°F.
  2. In a bowl, combine the chopped olives, chili powder, cumin, and salt. Reserve 2 tablespoons of this olive mixture for topping.
  3. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture and stir until combined.
  4. Place the bread slices on an ungreased baking sheet. Spread about 1 tablespoon of the mayonnaise mixture on each slice.
  5. Top each slice with turkey and tomato slices. If desired, spread another tablespoon of the mayonnaise mixture over the tomatoes.
  6. Top with avocado slices and both cheeses. Sprinkle the reserved 2 tablespoons of the olive mixture over the assembled sandwiches.
  7. Bake at 350°F for about 15 minutes, until the cheese is melted and sandwiches are heated through. Makes 8–10 servings.

Notes

Source: slightly adapted from The Sister’s Cafe; original recipe from Lion House Entertaining.
Cuisine: American
Course: Main Course
Author: Christy Denney
South of the Border Sandwiches