I came across a recipe in Bon Appétit for a California veggie sandwich. California, of course, evokes all things healthy and bright which is what this recipe is all about.
I loved the sound of combining picked veggies with goat’s cheese and sprouts and for once had all the ingredients on hand. I had made the picked veggies just a few days before, and have been on a recent quest to include more sprouts in our meals. I have simplified the recipe a bit, so it’s really quick to pull it all together. Using avocados can be a bit tricky, so see notes below.
Make the pickled veggies a day in advance ideally. Else you can buy bottles of Italian pickled veggies “Giardiniera” in good delis.
To make your own yoghurt click here.
Even avid meat eaters in the family reluctantly admitted that this was an excellent sandwich and that they didn’t miss the meat much after all. I guess it helped that I let them have a small side of finely sliced Jamon Iberico, rationed from our San Sebastian stash!