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Tucson Treasures Sandwich

A delicious piled high sandwich with a taste of the old west with today's fun, the heat of the Tucson Sonoran Desert with the cool refreshing taste of creamy avocadoes all between two slices of bread! It's like taking a great vacation at your lunch or dinner meal!



  1. In a medium mixing bowl, mix together until well blended the mayonnaise, thick sour cream, sugar, cilantro, red onion, garlic, jalapeno chile, and salt and fresh ground black pepper to taste, then place in the refrigerator for at least 4 hours to chill and let the flavors blend. Excellent if left for overnight.
  2. Next lightly toast the 8 slices of Sourdough Bread until it is just barely tanned and lay-out to begin assembling. Using a spatula, spread the sandwich dressing mixture equally over all the slices of bread. Then, selecting 4 slices of bread, begin by layering in order the peppered turkey breast, Havarti cheese, mesquite smoked ham, Colby or longhorn cheese, beefsteak tomatoes, alfalfa sprouts, avocado slices, and sprinkle the ripe olive slices over the tops. Cover with the remaining slice of dressed bread. Using a sharp serrated bread knife, slice the sandwich at off-center diagonal, secure with a toothpick if desired.

Serve with a spicy corn and black bean relish and blue corn tortilla chips for a great sandwich meal!

Try some Prickly Pear infused Lemonade in a saguaro cactus shaped glass with crushed ice and a sprig of fresh mint for an especially fun and tasty touch!

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe used with permission from the California Avocado Commission.


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