European croissant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plain yogurt |
| ½ | cup | Shredded cucumber |
| ¼ | teaspoon | Dill weed |
| 4 | Croissants; split | |
| Leaf lettuce | ||
| 4 | slices | Velveeta pasteurized process cheese spread; cut in half diagonally |
| Tomato slices | ||
| Alfalfa sprouts | ||
Directions
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, .
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