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
      [-=PAM=-]