Recipe - European Croissant

One half cup Plain yogurt
One half cup Shredded cucumber
One fourth teaspoon Dill weed
4 Croissants; split
Leaf lettuce
4 sl 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, http://www.erols.com/hosey.