European croissant
4 Servings
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 |
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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