California Veggie Sandwich 

Serves 4 

4 ounces goat cheese 

2 tablespoons extra virgin olive oil 

1-2 teaspoon s.a.l.t.sisters Orange Ginger Garlic Salt 

114-ounce white beans, rinsed and drained 

Juice & zest of one lemon   

Pinch of sea salt  

2 ripe avocado, halved & seeded 

1/2 teaspoon sea salt 

1 jar artichoke hearts, drained & finely chopped 

1 small tomato, thinly sliced 

1/2 small English cucumber, thinly sliced 

Pinch of s.a.l.t. sistersOrange Ginger Garlic Infused Sea Salt 

1 cup sprouts 

8 slices multigrain bread, toasted 

In a small bowl mash goat cheese with 2 tablespoons olive oil until softened and spreadable, stir in s.a.l.t. sistersOrange Ginger Garlic, set aside.  Place the beans, 2 tablespoon lemon juice, the lemon zest& pinch of sea salt in a separate bowl, coarsely mash with a fork, set asideScoop the avocado into a small bowl with 1 tablespoon of lemon juice and sea salt, set aside. 

 

Divide the goat cheese among 4 slices of bread.  Spread the smashed beans on top of the goat cheese.  Spoon on about 2 tablespoons of chopped artichokes over the beans. Add a coupe of thin slices of tomato. Place a few cucumber slices on the artichokes, sprinkle cucumbers with pinch of s.a.l.t. sistersOrange Ginger Garlic Infused Sea Salt, and then top with some sprouts.  Spread the smashed avocado on the other 4 slices of bread and top sandwich.     

 

Charmane Skillen, s.a.l.t. sisters