Strain 1½ cups of yogurt overnight using a fine mesh sieve over a bowl to remove excess whey.

In a mixing bowl, combine the strained yogurt, 1 cup of finely chopped carrots, and 1 cup of finely chopped purple cabbage. Add salt and black pepper to taste, mixing well.

Lay the whole grain bread slices flat and spread a thin layer of avocado cilantro dressing or green chutney on one side.

On the dressing-covered side of half of the bread slices, layer the yogurt and vegetable mixture. Top with another slice of bread, dressing-side down.

Slice each sandwich into halves or quarters and arrange on a platter for serving.