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OPEN-FACED TURKEY SANDWICHES
1 (10 oz) pkg frozen asparagus spears or green peas 1 1/2 cups diced cooked turkey 2 tablespoons creamy mustard blend {Dijonnaise} 4 thick slices whole grain bread, lightly toasted Lettuce leaves 1 large tomato, sliced
In a small saucepan, cook asparagus or green peas according to package directions; drain in a colander and rinse under cold water to cool.
In a large bowl, combine asparagus or green peas, turkey, and mustard.
TO ASSEMBLE SANDWICHES: Line bread slices with lettuce. Top with turkey mixture and tomato slices, dividing evenly.
Servings: 4 Source: Newspaper Clipping
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