Spring Curry Vegetarian Sandwich

I'm a sandwich lover and truth be told, sometimes it's hard to find sandwiches that aren't loaded with lunch meat. That's why I shared that beet and goat cheese beauty with you earlier this year. But now that it's a little warmer, I wanted to share a veggie sandwich that was nice and crisp and bright. With two kinds of veggies and a fruit, there's lots of nutrition to go around. For a spread, skip the mayo and use a seasoned Greek yogurt. What kind of seasoned you ask? THIS kind of seasoned! A 0% curry yogurt sauce adds spunk but not junk in the trunk.

Spring Curry Veggie Sandwiches 

///Ingredients///

• mini-ciabatta
• thinly sliced radishes
• cucumber, sliced
• pink lady apples, sliced into rounds (use a very crisp, sweet variety)
• black pepper
• curry yogurt sauce 

For the curry sauce: Mix together in a bowl: 

• 1 cup of 0% Greek yogurt
• 1/2 T curry powder ( I use madras. Adjust amount depending on your ability to handle it.)
• black pepper

///Directions/// Slice and toast the ciabatta in half. Once toasted, spread curry sauce on each half. Layer with vegetables and grind pepper on top.  

How simple is that?! And trust me, this curry sauce is really versatile and I'll be sharing more recipes to go with it for easy entertaining.