Spring Vegetable Sandwiches With Dill 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
• Salt
• Fresh-ground black pepper
• 8 thick slices multigrain bread
• 8 lettuce leaves
• 1/2 pound sliced provolone
• 2 ripe tomatoes, sliced
• 1 cucumber, peeled and sliced thin
• 1 small red onion, sliced very thin
• 2 radishes, sliced
• 1 large ripe avocado, sliced
• 1 cup alfalfa sprouts

1. In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. 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, radishes, avocado, and sprouts.
3. Drizzle another tablespoon of dill sauce over each sandwich. Cover with the remaining four slices of bread.

Servings: 4