California Veggie Sandwich Recipe

Name: California Veggie Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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; 2 heatproof 1-qt. glass jars

Servings: persons

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
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
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
2 heatproof 1-qt. glass jars

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
Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
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.
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.
5
Pickles can be made 2 weeks ahead. Keep chilled.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, California Veggie Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Veggie Sandwich

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