Green Goddess Sandwich Layers (Print)

Hearty bread layered with creamy herb spread, fresh veggies, and crisp greens for a flavorful, nutritious lunch.

# Components:

→ Green Goddess Spread

01 - 1/2 cup Greek yogurt or vegan yogurt
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 alfalfa or radish sprouts
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 - In a food processor or blender, combine Greek yogurt, mayonnaise, avocado, parsley, basil, chives, tarragon if using, lemon juice, garlic, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
02 - Lightly toast bread slices if preferred for added texture.
03 - Spread a generous layer of the Green Goddess spread evenly on each slice of bread.
04 - On two slices, arrange cucumber, avocado, salad greens, sprouts, radishes, shredded carrots, and green onions evenly.
05 - Lightly drizzle vegetables with olive oil if desired to enhance flavor.
06 - Top with remaining bread slices, spread side down. Press gently to secure and slice each sandwich in half.
07 - Present sandwiches immediately for optimal freshness.

# Expert Advice:

01 -
  • The Green Goddess spread tastes like someone turned your garden into a sauce, and it works on absolutely everything.
  • There's no cooking involved—just chopping and assembling, which means you can have this ready faster than you'd expect.
  • It's the kind of sandwich that feels fancy enough to pack for a picnic but honest enough for a quiet lunch at your desk.
02 -
  • Make the spread just before you assemble unless you're okay with slight browning from the avocado—it doesn't taste wrong, but it's visually not as pretty.
  • Moisture is real: don't slice your vegetables too far in advance, or you'll end up with a soggy situation by lunchtime.
  • The spread actually gets better as the flavors settle together, so if you must make it ahead, do that part a few hours earlier and just assemble when you're ready to eat.
03 -
  • If your avocado is slightly underripe, blend it anyway—the blender will smooth it out and the mayonnaise will carry the texture you need.
  • Use the best herbs you can get your hands on; this sandwich lives or dies by how fresh and vibrant they are, so farmers market visits are worth it here.
  • Toast your bread just enough that it's warm and slightly crispy on the outside but still yielding enough to actually bite through—over-toasting turns it into cardboard.
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