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.
- For Sauce:
- 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
- For Sandwich:
- 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
FOR SAUCE: In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper.
FOR SANDWICH: 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.
Tip: 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. 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-Fum&eacute; from the Loire Valley in France will do nicely.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
471 calories; 28g total fat; 46mg cholesterol; 817mg sodium; 38g carbohydrates; 11g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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