Hippie Dippie California Sandwich

Active Time: 15 minutes

Total Time: 30 minutes

Why we love it:

This sandwich is almost a caricature of Summer Of Love, picnics in Berkeley, sprouts on everything, etc., but you know what? It’s also really good and refreshing and certainly a great way to enjoy those farmer’s market greens. You’ll even start by making quick pickles, our favorite way to use old random veggies in the crisper. Consider doubling this portion and enjoying the pickles for up to a month!

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Ingredients

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)

Cooking Instructions

1. PICKLES

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.
2. DRESSING

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.
3. AVOCADO

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.
4. CUCUMBER

Thinly slice the cucumber into rounds. We prefer to wash the skin and leave it on.
5. TOAST

Toast your bread!
6. CHEESE

In another small bowl, mash the goat cheese and remaining oil until softened and spreadable.
7. LETTUCE

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.
8. ASSEMBLE

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
9. SERVING

Cut in half to serve.

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Substitutions

GLUTEN FREE:

use GF bread of choice
DAIRY FREE:

use a cashew or coconut based yogurt, and goat cheese style spread. Or use hummus instead of the goat cheese
PICKLES:

use store bought pickles to skip this step and save some time