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in a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. spread a tablespoon of the dill sauce on one side of each of four slices of bread. top each slice with lettuce, provolone, tomatoes, a sprinkling of salt and pepper, the cucumber, onion, avocado, and sprouts. drizzle another tablespoon of dill sauce over each sandwich. cover with the remaining four slices of bread.
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
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Controlled temperature for homemade yogurt fermentation
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Controlled temperature for homemade yogurt fermentation
Italian pasta organized by shape — which sauce belongs with which pasta