Green Goddess Flavor Sandwich (Printable)

A flavorful sandwich with creamy herb spread and crunchy fresh vegetables on hearty bread.

# What You 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)

# 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 as needed.
02 - Lightly toast the bread slices if desired.
03 - Spread a generous layer of the Green Goddess spread on each slice of bread.
04 - On two slices, layer cucumber, avocado, mixed greens, sprouts, radishes, shredded carrots, and green onions.
05 - Lightly drizzle the layered vegetables with olive oil if desired.
06 - Top with remaining bread slices, spread side down. Press gently and slice in half.
07 - Serve immediately for optimal freshness.

# Expert Tips:

01 -
  • The Green Goddess spread tastes restaurant-quality but comes together in your food processor in under five minutes.
  • It's a sandwich that actually fills you up without leaving you sluggish, so you can get through the afternoon without hitting the 3 p.m. slump.
  • Every bite has a different texture and flavor combination, so you never get bored halfway through.
02 -
  • Make the spread no more than an hour before assembly or the herbs will lose their brightness and start to oxidize and turn dark.
  • Slice your vegetables thin; thick slices won't distribute the flavors evenly and can make the sandwich awkward to eat.
  • If your bread is very soft, toast it lightly—it's your only defense against sogginess when the vegetables release their moisture.
03 -
  • Buy your herbs the day you plan to make this—they lose their vitality quickly, and fresh herbs are the whole point.
  • If your avocado isn't quite ripe, the spread will still work, but the texture will be less luxurious and the flavor slightly muted.
  • Keep everything cold until assembly; cold vegetables make the sandwich refreshing rather than soggy.
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