Californian Sandwich Recipe

Californian Sandwich

After I wrote my cookbook, 400 Best Sandwiches Recipes, I was often asked in television and radio interviews which sandwich recipe was my favorite? I can’t tell you how difficult it is to choose between 400 different sandwich recipes. This California Sandwich is in my top 5 favorites. I love the simplicity of the goat cheese spread combined with zucchini, squash, tomatoes, avocados and sprouts on this multigrain bread. If you can’t find alfalfa sprouts, I love using kale or broccoli sprouts, which are also widely available in grocery stories. This sandwich is perfect for the summertime for lunch or a light dinner served with a fresh corn salad and fruit. I promise it is as good as it looks!

Californian Sandwich

Cook Time:

25 minutes

Prep Times:

20 minutes


4 servings


1⁄2 cup mayonnaise ( i used reduced fat)
1⁄3 cup crumbled goat cheese
11⁄4 cups thinly sliced yellow squash (about 2 small)
11⁄4 cups thinly sliced zucchini (about 1 large)
3 Roma (plum) tomatoes, thinly sliced
1⁄4 tsp salt
1⁄4 tsp freshly ground black pepper
2 tbsp olive oil
8 slices multigrain bread (1⁄2-inch/1 cm thick slices)
2 avocados, thinly sliced
1 cup alfalfa sprouts


1. In a small bowl, combine mayonnaise and goat cheese. Cover and refrigerate until ready to serve.

2. Place squash, zucchini and tomatoes on a large baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Place in preheated oven, tossing occasionally, for 20 to 25 minutes or until tender.

3. Spread mayonnaise mixture equally over one side of bread slices. Top 4 slices equally with roasted vegetables, avocados, sprouts and remaining bread slices, pressing together gently. Serve immediately.

Courtesy of 400 Best Sandwich Recipes by Alison Lewis © 2011 Reprinted with permission. Available where books are sold.

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