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Vegetable Sandwich with Dill Sauce

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4
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
Vegetable Sandwich with Dill Sauce Recipe at
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.

VEGETABLE 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-Fumé from the Loire Valley in France will do nicely.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 471
Fat. Total: 28g
Fiber: 11g
Carbohydrates, Total: 38g
Sodium: 817mg
% Cal. from Fat: 54%
Cholesterol: 46mg
Protein: 24g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: steve Reviewed: 08/08/2009
We took these sandwiches to our annual family reunion and they were a big hit, even with the meat eaters.
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