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California Veggie Sandwich

Crosssection of a sandwich with hearty bread smashed avocado cucumbers sprouts lettuce finely sliced carrots and creamy...
Photo by Gentl & Hyers

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.

Ingredients

Serves 4

For the pickled vegetables:

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

For the dressing and assembly:

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
8 slices multigrain bread, toasted
½ English hothouse cucumber, thinly sliced on a diagonal
2 cups sprouts

Special Equipment

2 heatproof 1-qt. glass jars

Preparation

  1. Make the pickled vegetables:

    Step 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. Make the dressing and assemble:

    Step 2

    Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.

    Step 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.

    Step 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.

  3. Do Ahead

    Step 5

    Pickles can be made 2 weeks ahead. Keep chilled.

Nutrition Per Serving

Calories (kcal) 790 Fat (g) 53 Saturated Fat (g) 15 Cholesterol (mg) 40 Carbohydrates (g) 68 Dietary Fiber (g) 16 Total Sugars (g) 17 Protein (g) 24 Sodium (mg) 1380
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How would you rate California Veggie Sandwich?

Leave a Review

  • Great sammich- but labor intensive. Not a fan of the dressing but love the concept. Love that this is so healthy & will make with a diff dressing next time.

    • mbellis

    • Crystal Coast of NC

    • 1/13/2021

  • Is there nutritional info for this?

    • ps826@att.net

    • San Antonio

    • 8/28/2019

  • Chris Morocco puts together some great dishes. This sandwich is definitely one of them. I've been trying to eat a bit less meat lately and it is not missed among all the fresh greens. I piled all this up on some fresh homemade french bread and it might be my new go-to lunch sandwich.

    • blaine.genson2411

    • Dallas, Tx

    • 8/5/2019

  • This sandwich looks awesome. For those wondering when to combine the avacado mixture with the goat cheese mixture, please reread the recipe. You can also see from the picture of the sandwich that the avacado mixture goes on the bottom slice of the sandwich & the goat cheese mixture is spread on the top slice of the sandwich. Enjoy!

    • cwilson1

    • Campbell, CA

    • 4/17/2019

  • It does not say to add the goat cheese to the avocado mixture. I haven't made this yet but it looks and sounds delicious.

    • marissima

    • Madison, WI

    • 3/9/2018

  • I'm not sure why you would add goat cheese to the avocado mixture, then spread more on the bread. It seems like an unnecessary step/bother

    • allisstern

    • Tampa FL

    • 11/11/2016

  • I first tried this sandwich in college and have been a fan ever since.

    • Anonymous

    • San Diego, CA

    • 11/1/2016

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