Vegetable Sandwich with Dill
This sandwich recipe comes from Food and Wine magazine. As you may know, I very, very rarely adapt recipes from other sites or use other recipes. However, this vegetable sandwich is too good not to share. Thank you Food and Wine for sharing it with me!
Ingredients
- 2 cups plain yogurt
- 3 tbsp fresh dill chopped
- 1 1/2 tsps Dijon mustard
- 1 tbsp cooking oil
- 1 tsp white wine vinegar
- to taste Kosher salt and freshly cracked black pepper
- 8 each multigrain bread thick sliced
- 8 each leaf lettuce leaves
- 1/2 lb provolone cheese sliced
- 2 each tomatoes sliced
- 1 each cucumber peeled and sliced thin
- 1 small red onion sliced very thin
- 1 ripe avocado sliced
- 1 cup alfafa sprouts
Instructions
- In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- 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