Lunchbox: turkey with creole mayonnaise and s
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Light mayonnaise |
| 2 | tablespoons | Green onion, minced |
| 2 | teaspoons | Dijon mustard |
| ½ | teaspoon | Vinegar, or lemon juice |
| Black pepper | ||
| Cayenne pepper | ||
| 4 | Crusty rolls, split | |
| 8 | slices | Roast turkey, thin |
| 2 | larges | Dill pickles, thinly sliced |
Directions
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