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