California Veggie Sandwich

California Veggie Sandwich

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.




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

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-quart glass jars



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.

Do Ahead: Pickles can be made 2 weeks ahead. Keep chilled.

Dressing and Assembly

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.

Recipe by Chris Morocco

Photograph by Gentl & Hyers