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 cups Apple cider vinegar
  • 1/2 cup Light brown sugar
  • 1/4 cup Kosher salt
  • 1 cup Shredded carrots
  • 1/2 cup Sliced cucumbers
  • 1 Sliced fresh chili, Anaheim or Jalapeño

Sandwich filling

  • 2 Ripe avocados, halved
  • 6 ounces Fresh goat cheese
  • 8 Large romaine leaves, ribs removed
  • 2 cups Alfalfa sprouts
  • 8 slices Whole grain bread
  • 1 Persian cucumber, thinly sliced
  • 8 Radish, thinly sliced


  • 1/4 cup Buttermilk
  • 1/4 cup Greek yogurt
  • 1/4 cup Mayonnaise
  • 1 Tbsp Fresh lemon juice
  • 6 Tbsps Olive oil, divided
  • some Kosher 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.