Summer Sandwich Smorgasbord

This time of the year many upper residents host family and friends from out of town. Make mealtime planning part of the fabulous things to see and do in Marquette by shopping at the Downtown Marquette Farmers Market on Saturday morning. At lunch time set up a summer sandwich smorgasbord or pack up the supplies for a picnic. The fixing are plentiful at the market, variety of breads to choose from at Marquette Baking Company, crunchy greens from Partridge Creek Farm, stuff your sandwich with choice of lettuce,  microgreens, sliced cucumbers, thinly sliced kohlrabi, mushrooms. For additional fillings, chop or slice left over meat, make an egg salad or jam for those that like a sweet option. The market has incredible meat, eggs and jam. Add to your plate some sliced carrots, crunchy snap peas and a little treat for dessert from one of the market bakers.
See below for a specific recipe that includes a dressing.
California Veggie Sandwich

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.




  • 2 cups apple cider vinegar
  • ½ cup (packed) light brown sugar
  • ¼ cup kosher salt
  • 4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles

Dressing And Assembly

  • ¼ cup buttermilk
  • ¼ cup plain whole-milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 2 ripe avocados, halved
  • 6 ounces fresh goat cheese
  • 6 cups mixed lettuce leaves, ribs removed if thick
  • 8 slices multigrain bread, toasted
  • ½ English hothouse cucumber, thinly sliced on a diagonal
  • 2 cups sprouts

Special Equipment

  • 2 heatproof 1-qt. glass jars



Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.

Do Ahead: Pickles can be made 2 weeks ahead. Keep chilled.

Dressing and Assembly

Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.

Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.

Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.

Recipe by Chris Morocco
Photograph by Gentl & Hyers

Nutritional Content

Calories (kcal) 790 Fat (g) 53 Saturated Fat (g) 15 Cholesterol (mg) 40 Carbohydrates (g) 68 Dietary Fiber (g) 16 Total Sugars (g) 17 Protein (g) 24 Sodium (mg) 1380