California Veggie Sandwich
A fresh and vibrant vegetarian sandwich featuring homemade pickled vegetables, creamy avocado, tangy goat cheese, and crisp vegetables layered between toasted multigrain bread. Perfect for a healthy and satisfying lunch.
Ingredients
- •2 cups apple cider vinegar
- •½ cup light brown sugar
- •¼ cup kosher salt
- •4 cups mixed vegetables
- •¼ cup buttermilk
- •¼ cup plain whole-milk Greek yogurt
- •1 tablespoon fresh lemon juice
- •6 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •2 whole ripe avocados
- •6 ounces fresh goat cheese
- •6 cups mixed lettuce leaves
- •8 slices multigrain bread
- •½ whole English hothouse cucumber
- •2 cups sprouts
- •2 pieces glass jars
Cooking Instructions
- 1.
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.
30 min
- 2.
Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
5 min
- 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.
10 min
- 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.
15 min
- 5.
Pickles can be made 2 weeks ahead. Keep chilled.