| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | European | Bread | 4 | Servings |
INGREDIENTS
| 1/2 | c | Plain yogurt |
| 1/2 | c | Shredded cucumber |
| 1/4 | ts | Dill weed |
| 4 | Croissants; split | |
| Leaf lettuce | ||
| 4 | sl | Velveeta pasteurized process cheese spread; cut in half diagonally |
| Tomato slices | ||
| Alfalfa sprouts |
INSTRUCTIONS
Combine yogurt, cucumber and dill weed; mix well. For each sandwich, spread each croissant half with 1 tablespoon yogurt mixture. Cover bottom half of croissant with remaining ingredients. Serve with top half of croissant. 4 sandwiches. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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