California Veggie Sandwich with Yachts of Love


For the pickles:

  • 2 cups, apple cider vinegar
  • 1/2 cup, brown sugar
  • 1/4 cup, kosher salt
  • 4 cups, sliced vegetables (we used carrots, cucumbers and a red onion)

For the spread:

  • 1/4 cup, whole milk Greek Yogurt
  • 3 tbsp, il Fustino Yachts of Love
  • zest of one lemon
  • salt and pepper

For the sandwich:

  • 2, ripe avocados
  • 6 ounces, goat cheese
  • 6 cups, spring mix
  • 8, whole grain toast
  • 1, small cucumber
  • 2 cups, sprouts


Make the pickles: In a small pot bring the vinegar, salt and sugar to a boil. Pack the sliced vegetables down into clean jars, pour brine to the top of the jar. Cover and chill until cool. These will keep for 2 weeks in the refrigerator.

Whisk together all of the dressing ingredients. Set aside.

Assemble the sandwiches: Toss the lettuce with the dressing mixture. Spread avocado over 4 slices of toast. Arrange lettuce over the avocado. Top with cucumbers, sprouts and drained pickles. Spread goat cheese over the other 4 slices of toast and close the sandwiches.