Makes 4 sandwiches (and, like, lifelong friends) to take from the 210 to the 134 to the 405 to the 10.
2cupsApple cider vinegar
1/2cupLight brown sugar
1Sliced fresh chiliAnaheim or Jalapeño
6ouncesFresh goat cheese
8Large romaine leavesribs removed
8slicesWhole grain bread
1Persian cucumberthinly sliced
1TbspFresh lemon juice
some Kosher salt and black pepperto 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.