California Veggie Sandwich
4 persons
15 min
Ingredients
For Pickled Veggies:
- 2 cups Shredded Carrots
- 2 Large Shallots, Sliced Thinc
- 2 cups Apple Cider Vinegarc
- ½ cup Light Brown Sugar, packed
- ¼ cup Kosher Salt
For Sandwichesc:
- ¼ cup Buttermilk
- ¼ cup Plain Nonfat Greek Yogurt
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Olive Oil
- 2 Ripe Avocados, Pitted and Halved
- 8 Slices Multigrain Bread, Toasted
-
½ lb
Swiss Imported SlicesFinlandia Swiss cheese is a rich, matured cheese with a distinct nutty flavor. Finlandia’s cheesemakers…
- 4 cups Baby Spinach or Microgreens
- ½ English Cucumber, Thinly Sliced on a Diagonal
- 2 cups Alfalfa Sprouts
- 0 Kosher Salt
- 0 Freshly Ground Pepper
Share recipe
Instructions
- Add carrots and shallots to large bowl and set aside. Combine vinegar, brown sugar, and salt with 2 cups water in large saucepan over medium heat. Bring to boil and stir until sugar is dissolved. Remove from heat and pour mixture over carrots and shallots. Let cool to room temperature. (Can do this step up to one week ahead and keep refrigerated.)
- Combine buttermilk, yogurt, lemon juice and oil in medium bowl until combined. Season with salt and pepper, to taste.
- Coat bread with buttermilk dressing. Mash avocado onto 4 slices of bread and top with spinach, cucumber, and Swiss cheese. Drain pickled veggies and layer on top of cheese with alfalfa sprouts. Top with remaining bread and serve.
Share recipe
