Name: Vegetable Sandwich with Dill Sauce
Yield: 4
Ingredients: 1/2 c. plain yogurt -; 3 tbsp. Chopped fresh dill -; 1 1/2 tsp. Dijon mustard -; 1 tbsp. Cooking oil -; 1 tsp. Wine vinegar -; Salt -; Fresh-ground black pepper -; 8 slice (thick) multigrain bread -; 8 lettuce leaves -; 1/2 lb. sliced provolone -; 2 tomatoes -; 1 cucumber -; 1 small red onion -; 1 ripe avocado -; 1 c. alfalfa sprouts -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Vegetable Sandwich with Dill Sauce

1. 1/2 c. plain yogurt -

2. 3 tbsp. Chopped fresh dill -

3. 1 1/2 tsp. Dijon mustard -

4. 1 tbsp. Cooking oil -

5. 1 tsp. Wine vinegar -

6. Salt -

7. Fresh-ground black pepper -

8. 8 slice (thick) multigrain bread -

9. 8 lettuce leaves -

10. 1/2 lb. sliced provolone -

11. 2 tomatoes -

12. 1 cucumber -

13. 1 small red onion -

14. 1 ripe avocado -

15. 1 c. alfalfa sprouts -

How to cook deliciously - Vegetable Sandwich with Dill Sauce

1. Stage

In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Stage

Spread a tablespoon of the dill sauce on one side of each of four slices of bread. Top each slice with lettuce, provolone, tomatoes, a sprinkling of salt and pepper, the cucumber, onion, avocado and sprouts. Drizzle another tablespoon of dill sauce over each sandwich. Cover with the remaining four slices of bread.

3. Stage

Notes: If raw onions have too much of a bite, tame them by rinsing the slices under cold running water or soaking them in a bowl of cold water for a few minutes. Pat them dry before putting them on your sandwich.

4. Stage

Wine Recommendation: The grassy, herbal flavors of sauvignon blanc marry beautifully with dill. With this sandwich, the lighter and crisper the wine, the better the match will be. A Sancerre or Pouilly-Fumé from the Loire Valley in France will do nicely.