Lunchbox: Turkey With Creole Mayonnaise And Sliced Dillslunch, poultry etc, sandwiches 1/4 cup light mayonnaise 2 tablespoon green onion, minced 2 teaspoon dijon mustard 1/2 teaspoon vinegar, or lemon juice 1 black pepper 1 cayenne pepper 4 crusty rolls, split 8 slice roast turkey, thin 2 large 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=-] |
