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California Veggie Sandwich

Name: California Veggie Sandwich
Cuisine: american
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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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