Cool cucumbers, creamy avocado, and crisp sprouts make the best veggie sandwich, for salad-haters and -lovers alike.
I like to think of myself as someone who will eat just about anything. Organ meats? Love ’em. Raw seafood? Easy. Fried crickets? They’re great dipped in chile powder, between sips of mezcal. And I don’t hate many foods, but the one thing that comes closest to me is a salad, especially as the whole meal. And in Southern California, quite possibly the land of the best salads one can get in the U.S., I know that’s not a popular opinion.
But over the years of living in Los Angeles, I’ve found the version of a salad that I absolutely adore: the California veggie sandwich. Basically a salad between two slices of bread, it’s the dish that will have me happily eating tons of raw greens and vegetables every single day. But to call it a salad between bread is not quite right either, because it misses what makes a veggie sandwich so wonderful in the first place.
Ever since that day, making veggie sandwiches has been a pastime, especially on Sundays after a farmers market run. My partner loves these sandwiches, too, so we often play around with different combinations or search out new ones to try at restaurants. Of the ones I buy, thankfully two are in my neighborhood. One is at All Time, Tyler and Ashley Wells’ restaurant in Los Feliz.
I then perk up store-bought mayonnaise with fresh chives and lemon juice, but that’s it; I want to keep this affair as simple as possible. I slather the mayo on the bread, then pile on slices of cucumber for a cold crunch; avocado for its green, waxy creaminess; and sharp white cheddar for a salty, fatty edge.
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