Ingredients
1/2 c. plain yogurt
3 tbsp. Chopped fresh dill
1 1/2 tsp. Dijon mustard
1 tbsp. Cooking oil
1 tsp. Wine vinegar
salt
fresh-ground black pepper
8 slice (thick) multigrain bread
8 lettuce leaves
1/2 lb. sliced provolone
2 tomatoes
1 cucumber
1 small red onion
1 ripe avocado
1 c. alfalfa sprouts
Preparation
Step 1In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper.Step 2Spread 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.Step 3Notes: 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.Step 4Wine 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.
