Lunchbox: turkey with creole mayonnaise and sliced dills

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


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