Vegetable Sandwich with Dill Sauce

By Coppermouse

VEGETABLE TIP: 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.

Ingredients

• For Sauce:
• 1/2 cup plain yogurt
• 3 tablespoons chopped fresh dill
• 1-1/2 teaspoons dijon mustard
• 1 tablespoon cooking oil
• 1 teaspoon wine vinegar
• salt
• Fresh-ground black pepper
• For Sandwich:
• 8 thick slices multigrain bread
• 8 lettuce leaves
• 1/2 pound sliced provolone
• 2 tomatoes, sliced
• 1 cucumber, peeled and sliced thin
• 1 small red onion, sliced very thin
• 1 ripe avocado, preferably Hass, sliced
• 1 cup alfalfa sprouts

Preparation

Step 1

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


FOR SANDWICH: 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.