Yield: 4 Servings
|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=-]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini