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lunchbox: turkey with creole mayonnaise and s

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsSilicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 1/4 cup Light mayonnaise

  2. 2 tablespoons Green onion, minced

  3. 2 teaspoons Dijon mustard

  4. teaspoon Vinegar, or lemon juice

  5. Black pepper

  6. Cayenne pepper

  7. 4 Crusty rolls, split

  8. 8 slices Roast turkey, thin

  9. 2 larges Dill pickles, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. Some crunchy raw vegetables and a piece of fruit would complete this lunch.

  3. Per Serving: about 340 calories, 17 g protein, 11 g fat, 42 g carbohydrate Good source iron.

  4. Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch and Go" by Rose Murray, Canadian Living Test Kitchen [-=PAM=-]

  5. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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