California Veggie Sandwich

Jul 19, 2021

California Veggie Sandwich

With daughters living in LA, I’ve spent countless hours exploring California’s vibrant culinary landscape. One of the things I love most about California cuisine is the way it effortlessly combines fresh, wholesome ingredients to create dishes that are both nutritious and bursting with flavor. This California Veggie Sandwich is a perfect embodiment of that lifestyle. It's a delightful medley of textures and flavors that come together in perfect harmony.

Imagine biting into a sandwich where creamy goat cheese meets the earthy goodness of white beans, enhanced by a hint of lemon zest and sea salt. The richness of avocado, seasoned with zesty Mojo, complements the bright, tangy artichoke hearts. Juicy tomato slices and crisp cucumber add a refreshing crunch, while a sprinkle of Rosemary Lemon Garlic Infused Sea Salt ties everything together. The addition of sprouts brings a fresh, crunchy finish to each bite.

While this sandwich is completely satisfying on its own, you can easily add some grilled chicken for an extra protein boost. However, the beauty of this sandwich lies in its simplicity and the way it showcases the natural flavors of each ingredient. It’s perfect for a quick lunch, a light dinner, or any time you crave a taste of California’s fresh, vibrant cuisine.

Serves: 4

Ingredients:

  • 4 oz. goat cheese
  • 2 TBSP extra virgin olive oil
  • 1 tsp s.a.l.t. sisters Rosemary Lemon Garlic Infused Sea Salt
  • 1 (14 oz.) can white beans, rinsed and drained
  • 1 lemon, zested and juiced
  • Pinch of  s.a.l.t. sisters Sel Gris French Sea Salt 
  • 2 ripe avocados, halved and seeded
  • 1 tsp of s.a.l.t. sisters Mojo Seasoning 
  • 1 jar artichoke hearts, drained and finely chopped
  • 1 small tomato, thinly sliced
  • ½ small English cucumber, thinly sliced
  • Pinch of s.a.l.t. sisters Rosemary Lemon Garlic Infused Sea Salt
  • 1 cup sprouts
  • 8 slices multigrain bread, toasted

 Directions:

  1. In a small bowl, mash goat cheese with olive oil until softened and spreadable. Stir in Rosemary Lemon Garlic Infused Sea Salt, set aside.  
  2. Place the beans, 2 tablespoons of lemon juice, the lemon zest, and a pinch of sea salt in a separate bowl, coarsely mash with a fork, set aside. 
  3. Scoop the avocado into a small bowl with 1 tablespoon of lemon juice and Mojo Seasoning, set aside.
  4. Divide the goat cheese among 4 slices of bread. Spread the smashed beans on top of the goat cheese. Spoon about 2 tablespoons of chopped artichokes over the beans. Add a couple of thin slices of tomato. Place a few cucumber slices on the artichokes, sprinkle cucumbers with a pinch of Rosemary Lemon Garlic Infused Sea Salt, and then top with some sprouts. Spread the smashed avocado on the other 4 slices of bread and top sandwich.    

 

Enjoy your fresh and flavorful California Veggie Sandwich!
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