CALIFORNIA VEGGIE SANDWICH

California Veggie Sandwich image

Provided by Annacia * @Annacia

Number Of Ingredients 17

Previous Next

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

Steps:

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