THE California Veggie Sandwich

  • Author: John Pitblado


Makes 4 sandwiches (and, like, lifelong friends) to take from the 210 to the 134 to the 405 to the 10.



2 cupsApple cider vinegar
1/2 cupLight brown sugar
1/4 cupKosher salt
1 cupShredded carrots
1/2 cupSliced cucumbers
1Sliced fresh chili, Anaheim or Jalapeño

Sandwich filling

2Ripe avocados, halved
6 ouncesFresh goat cheese
8Large romaine leaves, ribs removed
2 cupsAlfalfa sprouts
8 slicesWhole grain bread
1Persian cucumber, thinly sliced
8Radish, thinly sliced


1/4 cupButtermilk
1/4 cupGreek yogurt
1/4 cupMayonnaise
1 TbspFresh lemon juice
6 TbspsOlive oil, divided
someKosher salt and black pepper, to taste



  1. Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Place veggies (carrots, cucumber and sliced chilies) in large bowl, pour hot brine over vegetables. Cover and chill until cool.

Sandwich filling

  1. Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. In another bowl mash goat cheese with remaining 2 Tbsp. oil until spreadable, season with salt and pepper.
  2. Spread avocado mixture over 4 slices of bread. Arrange lettuce on top of avocado and give a good drizzle of dressing. Top with cucumber, sprouts, radishes and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.
    Wrap in parchment and refrigerate until serving.


  1. Whisk buttermilk, yogurt, mayonnaise, lemon juice and 3 Tbsp. oil in a large bowl until smooth. Add salt and pepper to taste.