California Vegetable Sandwich

California Vegetable Sandwich


• Multi-Grain Pan Bread
• 2 cups apple cider vinegar
• ½ cup (packed) light brown sugar
• ¼ cup kosher salt
• 4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles
• ¼ cup buttermilk
• ¼ cup plain whole-milk Greek yogurt
• 1 tablespoon fresh lemon juice
• 6 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 2 ripe avocados, halved
• 6 ounces fresh goat cheese
• 6 cups mixed lettuce leaves, ribs removed if thick
• ½ English hothouse cucumber, thinly sliced on a diagonal
• 2 cups sprouts


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.
② Do Ahead: Pickles can be made 2 weeks ahead. Keep chilled.
③ Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
④ Slice avocados onto a small place; top with 1 Tbsp. oil. 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.
⑤ Add lettuce to dressing and toss to coat; season with salt and pepper. Place avocado slices over 6 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.

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