Green Goddess Flavor-Packed Sandwich (Printable Version)

A flavorful sandwich with creamy herb spread and crisp vegetables on toasted hearty bread.

# What You Need:

→ Green Goddess Spread

01 - 1/2 cup Greek yogurt (substitute 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)

# How To Make It:

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 to taste.
02 - Lightly toast the bread slices if preferred.
03 - Spread a generous layer of the Green Goddess mixture evenly over each bread slice.
04 - On two bread slices, layer cucumber, avocado, mixed greens, sprouts, radishes, shredded carrots, and green onions.
05 - If desired, lightly drizzle the assembled vegetables with olive oil.
06 - Place the remaining bread slices on top, spread side down, press gently, and slice each sandwich in half.
07 - Serve immediately for optimal freshness and flavor.

# Expert Advice:

01 -
  • The Green Goddess spread is so good you'll want to eat it with a spoon, but you'll restrain yourself and use it on everything for a week.
  • It comes together in minutes but tastes like you've been planning this lunch since breakfast.
  • Fresh herbs transform simple vegetables into something that feels both light and deeply satisfying.
02 -
  • Don't make the spread more than two hours ahead or the avocado will start to brown, even with the lemon juice—it's best fresh.
  • Toast your bread even if you don't usually, because this sandwich is wet enough that untoasted bread will get soggy within minutes.
  • Slice your vegetables thin and fairly close to assembly time so everything stays crisp and crunchy.
03 -
  • Make the spread ahead and let it sit in the fridge for thirty minutes so the flavors can marry and mellow together.
  • Buy your herbs from somewhere you can sniff them first—good herbs smell strong and alive, not tired and papery.
Go Back