Name: California Veggie Sandwich
Yield: 4 Servings
Ingredients: 2 cups apple cider vinegar; ½ cup (packed) light brown sugar; ¼ cup kosher salt; 4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles; ¼ cup buttermilk; ¼ cup plain whole-milk Greek yogurt; 1 tablespoon fresh lemon juice; 6 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 2 ripe avocados, halved; 6 ounces fresh goat cheese; 6 cups mixed lettuce leaves, ribs removed if thick; 8 slices multigrain bread, toasted; ½ English hothouse cucumber, thinly sliced on a diagonal; 2 cups sprouts; 2 heatproof 1-qt. glass jars

A veggie sandwich stacked with avocado lettuce cucumber sprouts and carrots.

Gentl & Hyers

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.

Recipe notes