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Vegetable Sandwich with Dill Sauce

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Stacked high with slices of tomato, onion, cucumber, avocado, and provolone cheese, this is a vegetable sandwich that even confirmed carnivores will love. You can add or substitute other fresh vegetables; radishes, spinach, or grated carrot go particularly well here. When you can't get good tomatoes, don't buy lousy, cotttony ones; use twice the amount of lettuce instead.

Ingredients:
  • 1/2 cup plain yogurt
  • 3 tablespoons chopped fresh dill
  • 1 1/2 teaspoons dijon mustard
  • 1 tablespoon cooking oil
  • 1 teaspoon wine vinegar
  • kosher salt
  • fresh-ground black pepper
  • 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
Directions:
  1. In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  2. 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.
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