Lunchbox: Turkey With Creole Mayonnaise And Sliced Dills

Recipe Ingredients

1/4 cup	59ml	Light mayonnaise
2 tablespoons	30ml	Green onion - minced
2 teaspoons	10ml	Dijon mustard
1/2 teaspoon	2.5ml	Vinegar - or lemon juice
		Black pepper
		Cayenne pepper
4		Crusty rolls - split
8		Roast turkey - thin
2		Dill pickles - thinly sliced (large)

Recipe Instructions

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.

Source:
Canadian Living magazine, Nov 94 Lunches contained in "Pack Lunch and Go" by Rose Murray, Canadian Living Test Kitchen

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