Lunch: Vegetable Sandwich with Dill Sauce

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
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

Instructions

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.

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