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Guacamole-Topped Ham Po'Boys

Guacamole-Topped Ham Po'Boys

Southern Living JULY 2004

  • Yield: Makes 6 servings
  • Cook time: 1 Minute
  • Prep time: 20 Minutes


  • 2 medium-size avocados, halved
  • 1/2 cup diced tomatoes and green chiles
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • 2 green onions, chopped
  • 1 garlic glove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup mayonnaise
  • 1/4 cup Cajun-style mustard
  • 6 French rolls, split
  • 2 pounds deli-sliced ham
  • 12 Monterey Jack cheese slices
  • Shredded lettuce
  • 2 medium-size tomatoes, sliced


Scoop avocado pulp into bowl; mash with a fork or potato masher just until chunky. Stir in diced tomatoes and green chiles and next 6 ingredients. Set guacamole aside.

Spread mayonnaise and mustard evenly over cut sides of rolls; layer each half evenly with ham and cheese. Place on a baking sheet.

Broil 2 inches from heat 1 minute or until cheese melts.

Top evenly with lettuce, tomato slices, and guacamole.

Note: 1 cup prepared guacamole can be substituted for avocado mixture.


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Guacamole-Topped Ham Po'Boys Recipe