Strain 1 cup of yogurt in a cheesecloth or fine mesh sieve overnight in the refrigerator.

Finely chop or shred 1 cup of carrots and 1 cup of purple cabbage.

In a large bowl, mix the strained yogurt with the chopped vegetables, salt, pepper, and herbs.

Take two slices of whole grain bread and spread a layer of the vegetable filling on one slice, top with dressing, and close with another slice.

Cut each sandwich diagonally into halves or quarters and cover with wax paper and a damp towel until serving.