LUNCHBOX: TURKEY WITH CREOLE MAYONNAISE AND SLICED DILLS

Servings: 4
Ingredients:

1/4 c  Light mayonnaise
2 tb Green onion, minced
2 ts Dijon mustard
1/2 ts Vinegar, or lemon juice
Black pepper
Cayenne pepper
4    Crusty rolls, split
8 sl Roast turkey, thin
2 lg 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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