California Veggie Sandwich

bon appétit sandwich lunch californian avocado pickles buttermilk goat cheese vegetarian cucumber

Chris Morocco

Serves 4

Source

Ingredients

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

8 slices multigrain bread, toasted

½ English hothouse cucumber, thinly sliced on a diagonal

2 cups sprouts

2 heatproof 1-qt. glass jars

Method

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.

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.

Pickles can be made 2 weeks ahead. Keep chilled.