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.