CALIFORNIA VEGGIE SANDWICH

6 portions (1 sandwich each)


	For dressing:
1/4 cup	Lowfat buttermilk
1/4 cup	Plain 2% Greek-style yogurt
1-1/2 tsp	Honey or agave
1 tsp	Grated lemon zest
3 tbsp	Olive oil
1/2 tsp	Kosher salt
1/4 tsp	Ground black pepper
3 cups	Iceberg lettuce, shredded
	For Sandwiches:
4 oz	Soft goat cheese
2 tbsp	Olive oil, divided
2 large	Avocado, pitted, peeled,
12 slices	Udi’s™ Multigrain Sandwich Bread
	Pickled Vegetables, red onions, carrots, daikon radish
1 lb	English cucumber, unpeeled
2 cups	Alfalfa, broccoli or bean sprouts

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Dressing:
In small bowl, whisk together buttermilk, Greek yogurt, honey or agave, lemon zest, olive oil. Season with salt and pepper to taste and drizzle over shredded lettuce, tossing lightly to coat.
Step 2

Whipped Goat Cheese:
Add goat cheese and olive oil to small bowl and mix on low speed with hand mixer until combined. Increase mixer speed to medium-high and whip goat cheese mixture until smooth, light, and fluffy, about 4-6 minutes.
Step 3

Avocado Spread:
In small bowl, scoop avocado from peel and add olive oil. Lightly mash with fork until combined and season with kosher salt and pepper.
Step 4

Assembly:
Spread avocado mixture on 6 slices of Udi’s bread, top with shredded lettuce, sprouts, cucumbers, and pickled vegetables. Spread generous amount of whipped goat cheese on remaining 6 slices bread and top sandwiches.

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