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, cottony ones; use twice the amount of lettuce instead.
1/2 cup plain yogurt
3 tablespoons chopped fresh dill
1 1/2 teaspoons Dijon mustard
1 tablespoon cooking oil
1 teaspoon wine vinegar
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
How to Make It
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.
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.
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.
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