South of the Border Sandwiches

I saw these today on Pinterest and they were just calling my name…

South of the Border Sandwiches by The Girl Who Ate Everything

They looked easy enough and I had nothing else planned, so I picked up the things I needed to make them for dinner…

Oh my gosh - sooooo good. And it was a Friday night, paper plate kind of meal. Plus! All I had was frozen on hand, but these would be fabulous with fresh corn on the cob.

The things I did differently?

I omitted the olives. I’m not a fan at all.

I used Buffalo-style chicken (from the Target deli) instead of turkey. Chicken just sounded more natural for a southwestern recipe, and the Buffalo seasoning add a great flavor.

I sprinkled the top with a little bit of Rendezvous seasoning before baking…

I swear this absolutely MADE them. So yummy! If you live anywhere near Memphis you can get this at most grocery stores (we stock up while in TN!), otherwise you could probably order it from their site or use some other sort of BBQ seasoning with a kick.

I made just enough sandwiches for dinner, so we have leftover ingredients to make more for lunches this weekend!

---

You can see the original recipe here, but this is my version…

• 1/3c mayo (I use the olive oil kind.)
• 1/3c light sour cream
• 1/2tsp chili powder
• 1/2tsp ground cumin
• 1/4tsp salt
• 1/3c chopped green onions
• French bread, 3/4” slices
• sliced deli chicken (Buffalo/Cajun/Southwest seasoned is best!)
• tomatoes, thinly sliced
• ripe avocado, sliced
• sharp cheddar cheese, shredded
• Pepper Jack cheese, shredded
• seasoning for topping (such as Rendezvous, etc.)

Mix first 6 ingredients in a bowl.

Arrange bread slices on an ungreased cookie sheet. Spread about 1tbsp of mayo mixture on to each slice. Top with chicken, tomato, another thin layer of mayo mix, avocado, and both cheeses. Sprinkle seasoning over the top.

Bake at 350 for 15 minutes.

*I left the Rendezvous and the Pepper Jack cheese off of the kids’ sandwiches, but ours really weren’t too spicy.