SEVEN LAYER TACO SANDWICH

1/2 c. coarsely chopped ripe olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. sliced green onion
4 lg. oval slices French bread (about
1/2" thick)
1 lg. tomato, sliced
1 lb. thinly sliced roasted deli turkey breast
1 ripe avocado, peeled, seeded & sliced
3/4 c. shredded cheddar cheese
3/4 c. shredded Monterey Jack cheese
Lettuce leaves
Salsa

Combine olives, chili powder, cumin and salt in medium bowl; reserve 2 tablespoons. Stir mayonnaise, sour cream and onion into remaining olive mixture. Spread one side of each bread slice with half the mayonnaise mixture. Top with tomato and turkey. Spread remaining mayonnaise mixture on top of turkey. Top with avocado slices. Sprinkle with cheese. Transfer sandwiches to baking sheet. Bake at 350 degrees until heated through, about 15 minutes. Top with reserved olive mixture. Serve sandwiches on lettuce leaves with salsa. Yield: 4 servings.

TURKEY WALDORF SANDWICH

1 c. turkey, cooked, trimmed, bones
removed, cut into 1/2 inch cubes
1/2 c. celery, washed, ends removed, diced
1 sm. Red Delicious apple, washed,
seeded, cored, and cut into sm. cubes
2 tbsp. shelled walnuts, chopped
1 tbsp. reduced-calorie mayonnaise or salad dressing
1 tbsp. non-fat yogurt
1/8 tsp. nutmeg
1/8 tsp. cinnamon
4 lettuce leaves, washed, dried
8 slices reduced-calorie raisin bread

In a medium size bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. To serve, arrange one lettuce leaf on one slice of bread. Spoon 3/4 cup turkey mixture over lettuce leaf and top with another bread slice. Repeat with remaining mixture, lettuce leaves and bread. Serves 4.