This fresh sandwich is a go-to when you need to give your family some greens. Bright and colorful, it’s full of nutrients and delicious too! The pickled vegetables in this recipe make all the difference… but if you don’t have time, we recommend slicing pickles!
Ingredients:
Fresh Veggie Pickles
1 cup White Vinegar
1/2 Lemon, juiced
1/4 Cup White Sugar
2 Tablespoons Kosher Salt
1/2 cup Carrots,
Grated 1 cup Red Onion, thinly sliced
1/2 cup Sweet Peppers, thinly sliced Water
For the Sandwich
1 Avocado
1/2 Lemon, juiced
8 slices Sourdough Bread
Mayo
1 Cucumber, thinly sliced
Butter Lettuce, shredded
6 oz Mozzarella Cheese
Salt and Pepper
Directions:
1. Prepare the fresh veggie pickles: In a sealed container, toss together the carrots, red onion and sweet peppers. In a medium bowl, whisk together the lemon juice, white vinegar, white sugar and kosher salt. Pour over vegetables in container, topping off with water to be sure the veggies are covered with liquid. Cover with sealed lid and refrigerate 1-2 hours before using.
2. Assemble the sandwich: In a small bowl, mash together the avocado and lemon juice; season with salt and pepper. Divide mixture amongst 4 slices of sourdough bread. On the other four slices, generously brush on mayo.
3. Layer cucumber, shredded lettuce, veggie pickles and cheese on top of the avocado and top with the slice of bread brushed with mayo. Serve!