Arizona’s 7- Layer Taco Sandwich

1 lb. thin-sliced cooked Butterball® Turkey
½ tsp. chili powder
½ tsp. cumin
¼ tsp. salt
½ cup mayonnaise
½ cup sour cream
½ cup sliced green onions
4 large oval slices French bread, about ½” thick
1 large tomato, sliced
1 ripe avocado, peeled, sliced
¾ cup shredded Cheddar cheese
¾ cup shredded Monterey Jack cheese
Lettuce leaves
Salsa

Combine chili powder, cumin and salt in medium bowl; reserve 2 tbsp. Stir
mayonnaise, sour cream and onions into remaining creamy mixture. Using ½ of
the mixture, spread on 1 side of each bread slice. Top with tomato and turkey. Spread remaining mixture on top of turkey. Top with avocado slice.
Sprinkle with cheese.

Transfer sandwiches to baking sheet. Bake at 350° for 15 minutes or until hot.
Top with reserved mixture. Serve on lettuce leaves with salsa.

Makes 4 open-faced sandwiches