European croissant

Yield: 4 Servings

Measure Ingredient
½ cup Plain yogurt
½ cup Shredded cucumber
¼ teaspoon Dill weed
4 \N Croissants; split
\N \N Leaf lettuce
4 slices Velveeta pasteurized process cheese spread; cut in half diagonally
\N \N Tomato slices
\N \N 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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