california veggie sandwich

Name: California Veggie Sandwich
Prep time: 2 h
Yield: 4 (2 hr prep is for the pickles)
Cuisine: American
Ingredients: ## FOR THE PICKLED VEGETABLES:; 2 cup(s) apple cider vinegar; 1/2 cup(s) (packed) light brown sugar; 1/4 cup(s) Kosher salt; 4 cup(s) any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles; ## FOR THE DRESSING AND ASSEMBLY:; 1/4 cup(s) buttermilk; 1/4 cup(s) plain whole-milk greek yogurt; 1 tablespoon(s) fresh lemon juice; 6 tablespoon(s) olive oil, divided; - kosher salt, freshly ground pepper to taste; 2 - ripe avocados, halved; 6 ounce(s) fresh goat cheese; 6 cup(s) mixed lettuce leaves, ribs removed if thick; 8 slice(s) multigrain bread, toasted; 1/2 - english hothouse cucumber, thinly sliced on a diagonal; 2 cup(s) sprouts

1 Pinch 1 Photo

Annacia *

Moose Jaw, SK

Updated on Sep 19, 2016

If you want to use store-bought giardiniera, skip the first step.

Rate

prep time 2 Hr

cook time

method Stove Top

yield 4 (2 hr prep is for the pickles)

Ingredients

FOR THE PICKLED VEGETABLES:
2 cups apple cider vinegar
1/2 cup (packed) light brown sugar
1/4 cup Kosher salt
4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
FOR THE DRESSING AND ASSEMBLY:
1/4 cup buttermilk
1/4 cup plain whole-milk greek yogurt
1 tablespoon fresh lemon juice
6 tablespoons olive oil, divided
kosher salt, freshly ground pepper to taste
2 ripe avocados, halved
6 ounces fresh goat cheese
6 cups mixed lettuce leaves, ribs removed if thick
8 slices multigrain bread, toasted
1/2 english hothouse cucumber, thinly sliced on a diagonal
2 cups sprouts

How To Make california veggie sandwich

Step 1

Make the pickled vegetables: Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.

Step 2

Make the dressing and assemble: Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
Step 3

Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
Step 4

Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
Step 5

Do Ahead Pickles can be made 2 weeks ahead. Keep chilled.
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