Bunco Time!

Once a year I have 11 wonderful women over for Bunco. They are all women who live in my neighborhood and we have a wonderful time eating, drinking wine, rolling dice and catching up on each others lives. The dilemma is always, what should I make to eat! Since it is September and still kind of warm (although not as warm as most years), I thought I would make some sandwiches and salads. I even made Zucchini Brownies for dessert. Yes, we still have lots of zucchini in our garden. I was able to use our tomatoes from the garden as well in the Greek Salad.
Here are the recipes:
Turkey Sub Sandwich with Bacon and Avocado
1 unsliced loaf white or wheat french bread
1 large, ripe avocado, mashed
8 strips bacon, cooked crisp
1 cup packed chopped lettuce
3 tbsp. balsamic vinegar and oil dressing
2 (6 oz) packages, thinly sliced smoked turkey
1 large tomato, sliced
4 thin slices red onion, separated into rings

Cut bread in half lengthwise and scoop out some of the soft center. Spread mashed avocado over the bottom of the bread and top with bacon strips. Combine lettuce and dressing and place over bacon. Top with turkey, tomato, and onion and cover bread top. Press down to condense ingredients. (At this point, the sandwich can be wrapped tightly and refrigerated for several hours). Cut into 3-inch pieces to serve. 8 servings.

Greek Salad
3 large tomatoes, seeded and chopped
1 cucumber, unpeeled and cut into 1/4 in. dices
1 small red onion, thinly sliced
1/2 c. kalamata olives
1/4 c. olive oil
1 Tbsp. chopped fresh oregano leaves
salt and pepper
6 oz. feta cheese, crumbled

In a large bowl, combine tomatoes, cucumber, onion, and olives. Add oil, oregano, 1/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Toss to coat. Sprinkle with feta to serve. Serves 8.