2/3 cup coarse-grain Dijon-style mustard
1/4 cup sliced, pitted kalamata olives or other black olives
1/4 cup snipped fresh parsley
12 sourdough and/or whole wheat mini rolls, split and toasted, if desired
1 1/2 pounds cooked smoked ham, thinly sliced
2 cups refrigerated sliced mango (9 oz.)
In a bowl combine mustard, olives, and parsley. Spread the cut sides of 12 roll tops with olive-mustard mixture. Place ham on the roll bottoms. Top ham with mango slices (cut slices to fit, if necessary) add olive-mustard spread bun tops. Makes 12 sandwiches (using 2 ounces cooked meat per sandwich).
Per Serving: cal. (kcal) 371, Fat, total (g) 4, chol. (mg) 31, sat. fat (g) 1, carb. (g) 56, Monosaturated fat (g) 1, pro. (g) 23, vit. A (IU) 292, vit. C (mg) 14, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1600, Potassium (mg) 186, calcium (mg) 10, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet