CALIFORNIA VEGGIE SANDWICH RECIPES

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

CALIFORNIA VEGGIE SANDWICH RECIPE | BON APPÉTIT

California Veggie Sandwich Recipe | Bon Appétit image

We like veggie sandwich recipes 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.

Provided by Chris Morocco

Yield 4 Servings

Number Of Ingredients 16

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

Steps:

Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.
Do Ahead: Pickles can be made 2 weeks ahead. Keep chilled.
Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.
Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.
Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.

CALIFORNIA GRILLED VEGGIE SANDWICH | ALLRECIPES

California Grilled Veggie Sandwich | Allrecipes image

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Allrecipes Member

Categories Main Dishes Sandwich Recipes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
? cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Steps:

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts : Calories 392.9 calories, CarbohydrateContent 36.5 g, CholesterolContent 21.9 mg, FatContent 23.8 g, FiberContent 3.2 g, ProteinContent 9.2 g, SaturatedFatContent 5.9 g, SodiumContent 623.4 mg, SugarContent 4.7 g

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