Beef Vegetable Sandwiches Recipe
Ingredients
| Plain yogurt | 1/2 Cup (16 tbs) | |
| Shredded carrot | 1/2 Cup (16 tbs) | |
| Onion | 1 Tablespoon, finley chopped | |
| 1/2 teaspoon dried basil or tarragon, crushed, or dried dillweed (optional) | ||
| 4 croissants or 8 slices firm-textured whole wheat bread | ||
| Lettuce leaves | ||
| Tomato | 1 Large, thinly sliced | |
| 8 ounces thinly sliced cooked lean beef | ||
| 1/2 of a medium cucumber, thinly sliced | ||
| 1/4 cup shredded cheddar or American cheese | ||
| Alfalfa sprouts | 1 Cup (16 tbs) | |
Directions
In a small bowl stir together the yogurt, shredded carrot, finely chopped onion, and basil, tarragon, or dillweed, if desired. Set mixture aside.
To serve, slice the 4 croissants in half horizontally. Line the bottom half of each croissant with lettuce. Atop the lettuce, layer the tomato slices, beef, sliced cucumber, shredded cheese, and alfalfa sprouts.
Spoon yogurt mixture atop each sandwich. Replace top halves of croissants.
To serve, slice the 4 croissants in half horizontally. Line the bottom half of each croissant with lettuce. Atop the lettuce, layer the tomato slices, beef, sliced cucumber, shredded cheese, and alfalfa sprouts.
Spoon yogurt mixture atop each sandwich. Replace top halves of croissants.
Chef
