| 1 | round focaccia bread (10 inch) |
| 1/2 | cup chopped pitted ripe olives |
| 2 | tablespoons sour cream |
| 2 | tablespoons mayonnaise or salad dressing |
| 1 | teaspoon Old El Paso® taco seasoning mix |
| 1 | small tomato, sliced |
| 4 | oz thinly sliced cooked turkey |
| 2 | oz thinly sliced Monterey Jack cheese with jalapeño peppers |
| 2 | oz thinly sliced Cheddar cheese |
Serve with...
Layered Mexican Party Salad
Total Time:
30 min
| 1. | Cut bread horizontally in half. In small bowl, mix olives, sour cream, mayonnaise and taco seasoning. Spread olive mixture evenly over cut sides of bottom and top halves of bread. |
| 2. | Layer tomato, turkey and cheeses on bottom half. Top with top half. Secure loaf with toothpick or small skewer. Cut loaf into 8 wedges. |
|
| The loaf can be assembled up to 6 hours ahead of time and refrigerated. Cut into wedges just before serving. |
|
| A thin serrated knife is a great tool for horizontally slicing large bread rounds. Be sure to hold your hand flat on top of the round and gently press to hold the bread in place while slicing. |
|
| Top each serving with a whole pitted ripe olive or cherry tomato wedge. |
Nutrition Information:
400 ( 160); 18g ( 5g, 0g); 25mg; 1220mg; 48g ( 2g, 1g); 12g 6%; 2%; 10%; 20% 2 ; 1 ; 0 ; 1 ; 2 3