Hippie Dippie California Sandwich
Why we love it:
- 1 cup Cider Vinegar
- 1⁄4 cup Brown Sugar
- 3 Tablespoons Kosher Salt (divided)
- 1⁄2 cup Water
- 3 Carrots
- 1 Red Onion
- 1⁄2 cup Plain Greek Yogurt (whole milk)
- 1⁄2 Lemon (juiced)
- 6 Tablespoons Extra Virgin Olive Oil (divided)
- 1⁄4 teaspoon Black Pepper (freshly ground)
- 2 Avocados
- 1⁄2 English Cucumber
- Multigrain Bread (8 slices, toasted)
- 6 ounces Fresh Goat Cheese
- 3 cups Spring Mix Salad Greens (ribs removed if thick)
- 2 cups Alfalfa Sprouts (onion or broccoli sprouts work too)
Bring vinegar, brown sugar, most of the salt (reserve a few pinches for seasoning, you don’t have to measure it) and water to a boil in a large saucepan. Meanwhile, finely shred the carrots and red onion - you can use a box grater, julienne peeler or a food processor.
Pack vegetables into large mason jars or a tupperware. Pour the hot brine over vegetables. Cover and chill until cool.
Whisk yogurt, lemon juice and ½ of the olive oil in a large bowl until smooth; season dressing with a pinch of salt and fresh pepper to taste.
Halve, and scoop avocados into a small bowl; add a drizzle of the remaining oil and lightly mash. Season with a pinch of salt and pepper.
Thinly slice the cucumber into rounds. We prefer to wash the skin and leave it on.
Toast your bread!
In another small bowl, mash the goat cheese and remaining oil until softened and spreadable.
Wash and dry lettuce well. Tear any large pieces. Add lettuce to dressing and toss to coat; season with a final pinch of salt and pepper.
Spread avocado mixture over 4 bottom slices of bread. Arrange lettuce on top followed by cucumber slices. Add a heap of sprouts, and a pile of drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches
Cut in half to serve.