I have two favorite sandwiches at my preferred national sandwich chain restaurant. It is often hard for me to choose between the vegetarian and the tuna fish sandwiches, but most often the veggie one wins. This version of a vegetarian sandwich is better than the sandwich shop one due to the dill sauce that whips together very quickly. It is so much better than the bland mayo that chain and others use.

I am envious of the garden that Kelly & Gilbert are growing this year. They have a bunch of raised beds in a community garden near their DC apartment. With the work from home edicts still in place, they are able to spend more time tending their garden this year. The explosion of produce from garden illustrates that extra attention very well. Each week, Kelly & Gilbert send out a short video walk-through of their garden to many of our family via Snapchat. It is always so entertaining to watch! This week’s episode showed the tomatoes flowering and fruiting profusely. The lettuce was running wild, while the cucumbers are just starting to vine and flower. The dill plant is full and ready to be used. There was even an onion to harvest. It is the perfect time to feature this recipe as home gardens start to explode with many of the ingredients for the sandwich!

Veggie Sandwich with Dill Sauce

Veggie Sandwich with Dill Sauce (adapted from foodandwine.com) Makes : 4 sandwiches

Ingredients:

• 1/2 cup plain yogurt
• 3 tablespoons chopped fresh dill
• 1-1/2 teaspoons Dijon mustard
• 1 tablespoon cooking oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 rolls or 8 slices bread
• lettuce
• 1/2 pound sliced provolone
• 2 tomatoes, sliced
• 1 cucumber, peeled and thinly sliced
• 1 small red onion, sliced very thin
• 1 ripe avocado, sliced

Slice the veggies.

Assembly:

In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Combine the yogurt, dill, Dijon, oil, vinegar, and salt & pepper in a small bowl.

Mix it all together for the sauce.

Toast the rolls or bread, if desired.

Toast the rolls or bread, if desired.

Spread some of the dill sauce on each side of the rolls or slices of bread.

Add the dill sauce to the roll or bread.

Add some lettuce to the sandwiches.

Add some lettuce.

Divide the provolone & tomatoes between the sandwiches and add a sprinkling of salt and pepper to them.

Layer on the cheese.

Add some tomato slices and salt and pepper.

Divide the cucumber slices between the sandwiches.

Add the cuke slices to the sandwich.

Add some onion to each.

Add some red onion.

Top each sandwich with the avocado slices.

Layer the avocado on top of it all.

Close the roll or cover the sandwiches with a second slice of bread and serve.

Eating the garden!

Eating fresh from the garden is what Summer is all about!  ~Linda

Veggie Sandwich with Dill Sauce (adapted from foodandwine.com) Makes : 4 sandwiches

Ingredients:

• 1/2 cup plain yogurt
• 3 tablespoons chopped fresh dill
• 1-1/2 teaspoons Dijon mustard
• 1 tablespoon cooking oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 4 rolls or 8 slices bread
• lettuce
• 1/2 pound sliced provolone
• 2 tomatoes, sliced
• 1 cucumber, peeled and sliced thin
• 1 small red onion, sliced very thin
• 1 ripe avocado, sliced

Assembly:

In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Toast the rolls or bread, if desired. Spread some of the dill sauce on each side of the rolls or slices of bread. Add some lettuce to the sandwiches, then divide the provolone & tomatoes to each. Add a sprinkling of salt and pepper, then divide the cucumber slices between the sandwiches. Add some onion to each. Top each sandwich with the avocado slices. Close the roll or cover the sandwiches with a second slice of bread and serve.