Makes 4 sandwiches (and, like, lifelong friends) to take from the 210 to the 134 to the 405 to the 10.
Ingredients
Pickles
2cupsApple cider vinegar
1/2cupLight brown sugar
1/4cupKosher salt
1cupShredded carrots
1/2cupSliced cucumbers
1Sliced fresh chiliAnaheim or JalapeƱo
Sandwich filling
2Ripe avocadoshalved
6ouncesFresh goat cheese
8Large romaine leavesribs removed
2cupsAlfalfa sprouts
8slicesWhole grain bread
1Persian cucumberthinly sliced
8Radishthinly sliced
Dressing
1/4cupButtermilk
1/4cupGreek yogurt
1/4cupMayonnaise
1TbspFresh lemon juice
6TbspOlive oildivided
some Kosher salt and black pepperto taste
Instructions
Pickles
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
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.
Dressing
Whisk buttermilk, yogurt, mayonnaise, lemon juice and 3 Tbsp. oil in a large bowl until smooth. Add salt and pepper to taste.