California Veggie Sandwich

Name: California Veggie Sandwich
Total time: 15 min
Yield: 4
Ingredients: 2 cups Shredded Carrots; 2 Large Shallots, Sliced Thin; 2 cups Apple Cider Vinegar; ½ cup Light Brown Sugar, packed; ¼ cup Kosher Salt; ¼ cup Buttermilk; ¼ cup Plain Nonfat Greek Yogurt; 1 tbsp Fresh Lemon Juice; 2 tbsp Olive Oil; 2 Ripe Avocados, Pitted and Halved; 8 Slices Multigrain Bread, Toasted; ½ lb Swiss Imported Slices; 4 cups Baby Spinach or Microgreens; ½ English Cucumber, Thinly Sliced on a Diagonal; 2 cups Alfalfa Sprouts; Kosher Salt; Freshly Ground Pepper

Information
Ingredients
Instructions

4 Persons

15 min

Ingredients4 Persons

For Pickled Veggies:
2 cups	Shredded Carrots
2	Large Shallots, Sliced Thin
2 cups	Apple Cider Vinegar
½ cup	Light Brown Sugar, packed
¼ cup	Kosher Salt
For Sandwiches:
¼ cup	Buttermilk
¼ cup	Plain Nonfat Greek Yogurt
1 tbsp	Fresh Lemon Juice
2 tbsp	Olive Oil
2	Ripe Avocados, Pitted and Halved
8	Slices Multigrain Bread, Toasted
½ lb	Swiss Imported Slices
4 cups	Baby Spinach or Microgreens
½	English Cucumber, Thinly Sliced on a Diagonal
2 cups	Alfalfa Sprouts
	Kosher Salt
	Freshly Ground Pepper

Instructions

Add carrots and shallots to large bowl and set aside. Combine vinegar, brown sugar, and salt with 2 cups water in large saucepan over medium heat. Bring to boil and stir until sugar is dissolved. Remove from heat and pour mixture over carrots and shallots. Let cool to room temperature. (Can do this step up to one week ahead and keep refrigerated.)
Combine buttermilk, yogurt, lemon juice and oil in medium bowl until combined. Season with salt and pepper, to taste.
Coat bread with buttermilk dressing. Mash avocado onto 4 slices of bread and top with spinach, cucumber, and Swiss cheese. Drain pickled veggies and layer on top of cheese with alfalfa sprouts. Top with remaining bread and serve.

California Veggie Sandwich

Ingredients4 Persons

For Pickled Veggies:

For Sandwiches:

Instructions

For succesful cooking