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|
|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||Greek yogurt|
|1 Tbsp||Fresh lemon juice|
|6 Tbsps||Olive oil, divided|
|some||Kosher salt and black pepper, to taste|
- 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.
- 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.
- 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.
- Whisk buttermilk, yogurt, mayonnaise, lemon juice and 3 Tbsp. oil in a large bowl until smooth. Add salt and pepper to taste.