Veggie Sandwich with Creamy Dill Sauce

 I am not a particular fan of lunch.  Sure I enjoy a warm slice of quiche, a hearty bowl of soup, or a nice salad with a crusty roll, but in my case, as I’m sure in yours, for the most part, lunch is a meal that is catch as catch can.  Sometimes a sandwich, sometimes cheese and crackers, sometimes just crackers.

Here is a recipe for a healthy lunch, made up of items from the fridge, topped with a delicious creamy sauce and…it’s good for you.  I challenged myself to come up with a fast healthy sandwich, the only caveat was that I needed to make the sauce a day ahead.  In five minutes, this is what I was able to assemble.  Looks tasty, no?  It is.  Consider my vegetable selection as a guideline and use your favorites.  I do find that provolone cheese and cucumber are a must, but the rest is up to you.

From the bottom up, here is what I used:

For the Sandwich

A slice of white wheat bread

A handful of spring mix lettuce

A slice of provolone cheese

Thinly sliced red onion

Sliced avocado

Thin slices of cucumber

Strips of Melissa’s Fire Roasted Sweet Red Bell Peppers

Creamy Yogurt Dill Sauce (recipe below)

It’s a knife and fork sandwich to be sure, and one that will leave you satisfied and feeling good about yourself.

Creamy Dill Sauce

(For one sandwich)

2 Tablespoons plain Greek Yogurt (I use Chobani)

1 Tablespoon chopped fresh dill

½ teaspoon Dijon mustard

1 pinch of Coleman’s English mustard (for zing)

1teaspoon canola oil

½ teaspoon red wine vinegar

Pinch of Kosher salt

Few gratings of freshly ground black pepper

Mix all ingredients together and store in a covered container in the fridge.  Keeps 3-4 days.

This post is linked to:

Clever Chicks Blog Hop

Inspiration Gallery Thursday
Home and Garden Thursday

Weekend Retreat