Beef Vegetable Sandwiches
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 Tablespoon|
|Dried basil/Tarragon / dried dill weed||1⁄2 Teaspoon, crushed|
|Croissants/8 slices firm textured whole wheat bread||4|
|Tomato||1 Large, thinly sliced|
|Cooked lean beef||8 Ounce, thinly sliced|
|Cucumber||1⁄2 Medium, thinly sliced|
|Shredded cheddar cheese/American cheese||1⁄4 Cup (4 tbs)|
|Alfalfa sprouts||1 Cup (16 tbs) (Fresh)|
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.