Southwestern Ranch Open-Faced Turkey Sandwiches

If you’re hosting Thanksgiving this year, you probably know by now what you’re serving on Thursday. But you may not know what you’re going to do with all the food that’s left over. Like the turkey – what are you going to do with all of those leftovers? Well, what you should do is make these sandwiches. As soon as you possibly can. In fact, you should set aside some of your turkey, just so you can make these.

I first saw this recipe as a pin on Pinterest, and I adapted the preparation and ingredients for our family. These have quickly become a favorite in our house. Bread is slathered with a creamy Southwestern ranch sauce, topped with turkey, tons of cheese, and some tomato, and baked until the cheese is melted. Cool, creamy avocado is the perfect finish. These sandwiches have tons of flavor. They’re a wonderful and quick weeknight dinner, and a great way to give your turkey new life!

Southwestern Ranch Open-Faced Turkey Sandwiches
adapted from The Sisters’ Café

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

1. Toast bread in toaster or under the broiler. Preheat oven to 350 degrees.

2. In a bowl, combine ranch dressing mix, chili powder, and cumin. Stir in mayonnaise and sour cream.

3. Place bread on an ungreased 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.

4. Bake for 15 minutes until cheese is melted. Top each sandwich with sliced avocado and a sprinkling of lime juice.