Other Sandwich Wednesday Posts: Mushroom & Brie Sausage Sandwich; General Tso's Tofu Sub; Poached Egg and Avocado on a Croissant; Eggplant Sandwich with White Bean and Blue Cheese Spread; Stoplight BLT; Buffalo Blue Cheese and Crispy Black Bean Burgers and Mushroom Philly "Cheesesteaks".
This recipes makes four sandwiches, adjust accordingly.
Recipe from Food and Wine.
-1/2 cup mayo
-3 tablespoons chopped fresh dill
-1 1/2 teaspoons mustard
-1 tablespoon cooking oil
-1 teaspoon wine vinegar
-Fresh-ground black pepper
-8 thick slices multigrain bread, toasted
-8 lettuce leaves
-1/2 pound sliced provolone
-2 tomatoes, sliced
-1 small red onion, sliced very thin
-1 ripe avocado, sliced
-1 cup alfalfa sprouts
To make the dill sauce, combine all ingredients in a small bowl.
To build the sandwich, spread dill sauce on one slice of bread, stack all of the veggies and cheese. Top with the other slice of bread and enjoy.
Dave and I ate this sandwich two days in a row. The sauce has great flavor to it, the dill can be too powerful if you spread the sauce on both slices of your sandwich, but on one piece of bread it tastes very good. All of the fresh veggies work together and make for a beautifully simple presentation.