California Veggie Sandwich

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. 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. 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. 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. 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. 5.

   Pickles can be made 2 weeks ahead. Keep chilled.