Begin by straining your yogurt to achieve a thick consistency. Place a fine mesh strainer over a bowl, add the yogurt, and cover it with plastic wrap. Let it sit in the refrigerator overnight to drain excess liquid.

While the yogurt strains, finely chop or shred your carrots and purple cabbage for a colorful addition to your sandwiches.

Mix the strained yogurt with your choice of fresh herbs, salt, and black pepper to create a creamy spread.

Lay out slices of whole grain bread, spread a layer of the yogurt mixture on one slice, add the chopped veggies, drizzle with dressing, then top with another slice of bread.

Trim the crusts off each sandwich and cut them into halves or quarters. Cover with wax paper and a damp paper towel until ready to serve.