Pickled Veggie Sandwiches

Ashlae Warner, of Oh Lady Cakes gives us some tips on how to make your favourite vegetables even more flavoursome, and how they can make the perfect sandwich or salad garnish.

Depending on what season we’re in—if you inquire about my favorite meal, I’ll ramble on about sandwiches. I love how easy and effortless they are, and how they allow the bounty of the season to shine between two slices of perfectly toasted bread.

In the colder months, my go-to sandwich is served warm and loaded with roasted vegetables, but in the warmer months, my go-to sandwich is smothered in hummus and layered with a respectable amount of avocado.

And while I love summer veggie sandwiches that feature (and star) a few thick slices of a juicy heirloom tomato, I’ve been really enjoying shaking things up with pickled vegetables: earthy beets, sweet carrots, and crisp cucumbers.

Although one could argue that the tomato variety is far more unfussy, the pickled veggie variety doesn’t require as much effort as you would think. It’s all thanks to the new KitchenAid® Vegetable Sheet Cutter Attachment that makes prepping uniform sheets of vegetables easier than ever.

Let’s get pickling, shall we?

First things first: you need to get to know the Vegetable Sheet Cutter Attachment. While the booklet that comes with the attachment is great, the online guide is even better because there are VISUALS! The videos are super helpful and after five minutes, you’ll be a sheet-cutting pro (swear it).

For the pickled veggies

• 1 cucumber
• 2 large carrots (the fatter, the better)
• 1-2 beetroots
• 2 cups white vinegar
• 2 cups water
• 2 teaspoons fine sea salt
• 2 garlic cloves, smashed
• 20 peppercorns (I like to use a mix)
• Small chunk of fresh ginger, optional
• Small pinch of chili flakes, optional

For the sandwiches

• 8-12 slices of your favorite bread, toasted
• 2-3 avocados, halved and sliced
• Hummus, optional

Start by prepping your vegetables. Give them all a good scrub and trim the ends.

Cut the cucumber in half (or thirds, depending on the length of your cucumber) and chop the skinnier ends off of the carrots. Don’t worry about peeling the skin – the KitchenAid® Vegetable Sheet Cutter Attachment will take care of that for you.

Attach the Vegetable Sheet Cutter Attachment to the powerhub of the KitchenAid® Artisan® Mini Stand Mixer.

Insert the food holder (and the cucumber adapter) into one end of the cucumber and secure onto the Vegetable Sheet Cutter Attachment.

Insert the food skewer through the cucumber—up to the first mark—then attach the thin blade. Position a plate under the blade to catch the cucumber and flip the Mini Stand Mixer on to the lowest setting. Remove the core then repeat with the remaining vegetables.

Cut the cucumber sheet into 10cm wide segments. Roll up, place in a small jar, then add a garlic clove, 10 peppercorns, and a pinch of chili flakes. Set aside.

Cut the carrot and beetroot sheets into matchsticks. The end result should be slaw-like. Add to a small jar and add a garlic clove, 10 peppercorns, and a chunk of fresh ginger. Set aside.

Combine the water and vinegar in a small saucepan set over medium heat. Bring to a boil then stir in the salt. Pour the brine over the prepared jars of vegetables, filling each jar 1cm from the top (depending on the size of your jars, you may not use all the brine).

Before you seal the jars, tap them on the counter a few times to remove any trapped air bubbles. Seal tight with a lid. Let the jars cool then place them in the refrigerator.

For the best flavor, give them 2-3 days to pickle before opening and consuming (they’ll last for up to two months in the refrigerator and will get more delicious as time goes on).

To make the sandwiches, spread the bread with a scoop of hummus then top with pickled cucumber slices, avocado, and a spoonful of the beetroot and carrot pickles.

Enjoy open-faced or sandwiched with another slice of bread. Enjoy immediately.