Vegetable Sandwich with Dill Sauce
For Dill Sauce:
1/2 Cup Plain Yogurt
3 Tablespoons Chopped Fresh Dill
1 1/2 Teaspoons Dijon Mustard
1 Tablespoon Olive Oil
1 Teaspoon White Wine Vinegar
Salt and Pepper, to taste
8 Slices Martin’s 100% Whole Wheat Potato Bread
8 Leaves of Green Leaf Lettuce
4 Slices Provolone Cheese
2 Tomatoes, sliced
1 Cucumber, peeled and thinly sliced
1 Small Red Onion, thinly sliced
1 Cup Alfalfa Sprouts
1 Carrot, peeled and grated
Prepare Dill Sauce: In a small bowl, stir together the yogurt, dill, mustard, olive 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, sprouts, and grated carrot.
Drizzle another tablespoon of dill sauce over each sandwich. Cover with the remaining four slices of bread. Enjoy!