Ultimate Rainbow Vegetable Sandwich

Ingredients

For the pickled radishes

• ½ cup thinly sliced radishes
• ½ cup apple cider vinegar
• 1 ½ tablespoons sugar
• 1 teaspoon kosher salt

For the roasted peppers

• 1 red bell pepper
• 1 yellow bell pepper
• 1 tablespoon olive oil
• 2 to 3 pinches kosher salt

For the herb goat cheese spread

• 4.5 to 6 ounces goat cheese, softened (for vegan, substitute ½ cup hummus)
• ½ teaspoon olive oil
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano

For the vegetable sandwich

• 4 slices bread (gluten-free if desired, or Homemade Bread, Dutch Oven Bread, or Artisan Bread)
• 1/2 avocado, sliced
• 2 large leaves lettuce
• 1/4 red onion, sliced

Instructions

1. Make the pickled radishes: Slice the radishes and place them in a jar or cup. In a bowl, whisk together the vinegar, sugar, and salt until the sugar and salt dissolve. Pour over the sliced radishes. Let sit at room temperature for at least 30 minutes, or 1 hour if time. You can make this a day or 2 ahead of time and store it in the fridge or in a sealed container or jar.
2. Make the roasted peppers: Preheat the broiler to high. Slice the peppers. Rub the pepper slices with the olive oil and place them on a baking sheet, skin side up. Broil the peppers until the skin becomes blackened and charred, about 8 to 10 minutes. Remove from the oven and sprinkle with a few pinches of kosher salt.
3. Make the herb goat cheese spread: In a bowl, stir together the goat cheese, olive oil, basil, and oregano until combined.
4. Prep the other veggies: If desired, soak the red onion in cold water for a few minutes to remove the bit. Wash the lettuce. Slice the avocado. Slice the bread.
5. Assemble the sandwiches: Spread 2 slices of the bread with the goat cheese spread. Top with red onion, lettuce, avocado, yellow and red peppers, pickled radishes, and the remaining pieces of bread.