Green Goddess Sandwich (Printer view)

Creamy herb spread meets fresh vegetables on hearty bread for a flavorful, satisfying lunch.

# What You'll Need:

→ Green Goddess Spread

01 - 1/2 cup Greek yogurt (or vegan yogurt for dairy-free)
02 - 1/4 cup mayonnaise
03 - 1/2 ripe avocado
04 - 1/2 cup fresh parsley leaves
05 - 1/4 cup fresh basil leaves
06 - 2 tablespoons fresh chives
07 - 1 tablespoon fresh tarragon (optional)
08 - 1 tablespoon lemon juice
09 - 1 small garlic clove
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

→ Sandwich Assembly

12 - 4 slices hearty sourdough or multigrain bread
13 - 1/2 English cucumber, thinly sliced
14 - 1/2 small avocado, sliced
15 - 1 cup mixed salad greens (arugula, spinach, or lettuce)
16 - 1/2 cup sprouts (alfalfa or radish)
17 - 1/4 cup thinly sliced radishes
18 - 1/4 cup shredded carrots
19 - 1/4 cup sliced green onions
20 - Olive oil, for drizzling (optional)

# Directions:

01 - Combine Greek yogurt, mayonnaise, avocado, parsley, basil, chives, tarragon if used, lemon juice, garlic, Dijon mustard, salt, and pepper in a food processor or blender. Blend until smooth and creamy. Adjust seasoning to taste.
02 - Lightly toast the bread slices if preferred.
03 - Spread a generous layer of the Green Goddess mixture onto each slice of bread.
04 - On two slices, arrange cucumber, avocado slices, mixed greens, sprouts, radishes, shredded carrots, and green onions evenly.
05 - Optionally, drizzle the vegetable layers lightly with olive oil.
06 - Top with remaining bread slices, spread side down. Press gently and cut sandwiches in half.
07 - Serve sandwiches immediately for optimal freshness.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • One spread does all the heavy lifting, turning simple vegetables into something genuinely addictive.
  • You can eat it with zero guilt because the vegetables are doing the real work here.
02 -
  • Make the spread while the herbs are fresh; it tastes noticeably better than waiting even a few hours.
  • If your bread is soft or thin, it will tear when you try to slice it; using hearty bread isn't a suggestion, it's a requirement.
03 -
  • Make extra spread and use it as a dip for vegetables, a sauce for grilled fish, or spread it on roasted chicken.
  • If you're meal prepping, store the spread and vegetables separately and assemble the sandwiches right before eating to avoid soggy bread.
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