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).
Once you’ve learned the ropes of the Vegetable Sheet Cutter Attachment, prep your vegetables. I like to trim the ends then chop the skinnier parts off of the carrots and cut the cucumber in half (or thirds, depending on the length of your cucumber).
The beets are fine as-is. Don’t worry about peeling anything because the Vegetable Sheet Cutter Attachment will take care of all that for you
Once the vegetables are prepped, 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 the cucumber then secure it onto the Vegetable Sheet Cutter Attachment. Insert the food skewer then fit it with the thin cutting blade and switch the Mini Stand Mixer on to the lowest setting. Remove the core then repeat with the remaining vegetables.
Once you’ve got a plate of perfectly sheeted vegetables, you’ll need to prep them for pickling. I like to cut the cucumber into 2” wide strips and then cut the carrots and beets into matchsticks.
Roll up the cucumber segments then add them to a small jar, along with a garlic clove, 10 peppercorns, and a pinch of red pepper flakes. Add the carrots and beets to a small jar then add a garlic clove, 10 peppercorns, and a chunk of fresh ginger.
Bring the vinegar and water to a boil then stir in the salt. Pour the water over the prepared jars, filling ~1/4” from the top. Seal with a lid then let cool to room temperature. Pickled vegetables are best if you give them 2-3 days in the refrigerator before cracking them open. But, if you’re impatient like me, I like to make at least one sandwich with the pickles while they’re still a little warm.
Once your pickled vegetables are ready, it’s time to make some sandwiches. Make your hummus. Toast your bread. Then build your sandwiches!
I like to spoon a thick layer of hummus over the bottom of the bread then top with pickled cucumbers, avocado slices, and pickled beets + carrots. Enjoy the sandwiches immediately!
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Pickled Veggie Sandwiches
Makes 4-6 sandwiches
For the pickled veggies
1 English cucumber
2 large carrots (the fatter, the better)
1-2 red beets
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 red pepper flakes, optional
For the sandwiches
8-12 slices of your favorite bread, toasted
2-3 avocados, halved and sliced
Garden vegetable hummus (I made mine in a food processor and doubled the tahini)
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 carrot 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 2” wide segments. Roll up, place in a small jar, then add a garlic clove, 10 peppercorns, and a pinch of red pepper flakes. Set aside.
Cut the carrot and beet 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 ~1/4” 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 beet and carrot pickles.
Enjoy open-faced or sandwiched with another slice of bread. Enjoy immediately.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*