Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Light mayonnaise |
| 2 tablespoons | Green onion, minced |
| 2 teaspoons | Dijon mustard |
| ½ teaspoon | Vinegar, or lemon juice |
| \N \N | Black pepper |
| \N \N | Cayenne pepper |
| 4 \N | Crusty rolls, split |
| 8 slices | Roast turkey, thin |
| 2 larges | Dill pickles, thinly sliced |
In small bowl, stir together mayonnaise, onion, mustard, vinegar, and black and cayenne peppers to taste; spread on cut sides of rolls. Top 4 of the crusty roll halves with turkey. Arrange pickles over top.
Sandwich with remaining halves of rolls.
Some crunchy raw vegetables and a piece of fruit would complete this lunch.
Per Serving: about 340 calories, 17 g protein, 11 g fat, 42 g carbohydrate Good source iron.
Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch and Go" by Rose Murray, Canadian Living Test Kitchen [-=PAM=-]