1 loaf (16 inches long) Italian bread
1 med. avocado, mashed
1 tbsp. lemon juice
1 tbsp. mayonnaise
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced
8 oz. cooked turkey meat
7 oz. sliced Monterey Jack cheese
2 med. tomatoes, sliced
1/4 c. chopped scallion
1 (4 oz.) can sliced green chilies, drained and cut into strips
12 pitted ripe olives, sliced (optional)

Halve bread lengthwise and crosswise to make quarters. Place 2 bread pieces on oven pan of toaster oven. Toast, watching carefully to avoid overbrowning. Repeat with rest of bread.

In a small bowl, mash avocado with lemon juice, mayonnaise, salt, pepper sauce and garlic. Spread 1/4 of mixture on toasted bread surface. Layer 1/4 of turkey, cheese, tomato and onion over top of each. Top with chilies.

Place 2 sandwiches on oven pan of toaster oven and brown until cheese is bubbly. Repeat with remaining sandwiches. Serve hot, garnished with olives.