Super veggie sandwich

Ingredients for sandwich

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.

Pickled vegetables

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!

Print Recipe
Super veggie sandwich
A crunchy and wholesome combination of pickled veggies, fresh sprouts, creamy avocado and tangy goat's cheese. Feel free to make changes by using whipped feta instead of goat's cheese, or adding other vegetables.
  1. Whisk yogurt, juice of half the lemon, the olive oil, salt & pepper in a large bowl until smooth. Taste to check seasoning and tang.
  2. Add lettuce to dressing and toss to coat. Set aside till you prepare the rest of the ingredients.
  3. Scoop avocados into a small bowl, add the juice of the other half of lemon and lightly mash. Season with salt and pepper.
To assemble the sandwiches:
  1. Toast the bread just before you are ready to assemble the sandwiches.
  2. Divide and spread the mashed avocado over 4 slices of bread. On the other 4 slices spread the soft goat's cheese. Season the cheese with salt and pepper.
  3. Arrange the dressed lettuce over one half of the sandwich, top with cucumber, sprouts, and some drained pickles. Close sandwiches and press well.
Recipe Notes
  • To tell if an avocado is ripe, press the flesh lightly at the top (at the stem end). If it "gives" a little, the avocado is ripe.
  • To cut & pit an avocado safely, cut around and divide into two halves. Using the central portion of the blade of a knife, make one strike horizontally on the half with the stone. The blade should catch the stone enough for you to twist it gently and remove it.
  • Hass avocados have a superior flavour and texture to regular thin skinned lighter green varieties.
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