Turkey and Swiss Stuffed Sammie

We're back!  Did you miss us?  Nah, I left you in very good hands and I see that Kim B., Stacy and Kim W. brought you some delicious options.  Brian and I are still in vacation recovery mode today.  It's so much fun to go away but nice to come back home.  Um...OK, I'm totally lying.  I came back kicking and screaming.  And this morning, instead of relaxing in my chaise by the water, I have to work, unpack and do laundry.  What's so nice about that?

But, while I process the unhappy fact that dinner tonight won't consist of reservations, I'll share the great road food sandwich I told you about before we left.  We always bring food with us on road trips.  Partly because we'd rather not buy junk food on the road but also because we travel with Hadley and we don't want to leave her alone in the car while we go eat. Sandwiches are a great option but usually taste best fresh.  The beauty of this one is that it's great when the flavors have had a while to meld so making it the night before is just fine.  I used fillings that we like but feel free to change out the meats and cheeses to suit your own taste.  Enjoy!

Ingredients
1 Small round sourdough boule
1 Avocado
2 Tablespoons mayonnaise (I used low fat)
1 Teaspoon lemon juice
1 Tablespoon chives, chopped
1/4 lb. Pepper turkey, thinly sliced
1/4 lb. Swiss cheese, thinly sliced
1/2 Cup romaine lettuce
Salt & pepper to taste

Carefully cut out a round from the top of the bread and scoop out most of the filling.  Watch out not to tear the sides of the boule.

In a small bowl, mix together the mayonnaise, avocado, lemon juice and chives.  Season to taste and spread half the mixture on the inside of the bread.

Add the cheese and press it down into the bread.

Add the turkey and press it down into the bread.

Add the lettuce and press it down into the bread.

Top the lettuce with the remaining avocado dressing, place the bread top back on, wrap in plastic and refrigerate for a couple of hours or overnight.  Place a can or heavy plate on top to compress the sandwich while it chills.  A small boule will make approximately two servings but you can use whatever size bread loaf you want and just add more filling.