Green Goddess Sandwich (Printable)

Creamy herb spread layered with fresh vegetables on hearty sourdough for a nutritious 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 using), lemon juice, garlic, Dijon mustard, salt, and pepper in a food processor or blender. Blend until smooth and creamy. Adjust seasoning as needed.
02 - Lightly toast the bread slices if desired.
03 - Spread a generous layer of the Green Goddess mixture on each slice of bread.
04 - On two slices, layer cucumber, avocado, mixed salad greens, sprouts, radishes, shredded carrots, and green onions.
05 - Drizzle the layered vegetables lightly with olive oil if preferred.
06 - Top with the remaining bread slices, spread side down. Press gently and cut sandwiches in half.
07 - Serve immediately to enjoy freshness.

# Expert Tips:

01 -
  • The Green Goddess spread is so good you'll want to eat it with a spoon, and nobody will judge you.
  • It comes together in twenty minutes but tastes like you spent an hour thinking about lunch.
  • It's endlessly customizable—add whatever vegetables make you happy in that moment.
02 -
  • Make the spread ahead if you want, but assemble the sandwich no more than 15 minutes before eating or the bread will start absorbing moisture and losing its structure.
  • Don't skip blending the spread into actual smoothness—roughly chopped herbs will separate and taste bitter, not green and fresh.
03 -
  • Chop your herbs roughly before pulsing them in the food processor—it ensures they blend evenly and the spread stays vibrant green rather than turning dark and oxidized.
  • If your avocado is a little firm, let it sit at room temperature for an hour or two before making the spread, or it won't blend smoothly into the yogurt.
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