Green Goddess Sandwich (Printable)

A vibrant sandwich with creamy herb spread and fresh veggies on hearty bread for 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, optional tarragon, lemon juice, garlic, Dijon mustard, salt, and pepper in a food processor or blender; blend until smooth and creamy. Adjust seasoning if needed.
02 - Lightly toast bread slices if preferred.
03 - Spread a generous layer of the prepared Green Goddess spread onto each slice of bread.
04 - On two slices, layer cucumber, avocado, mixed greens, sprouts, radishes, shredded carrots, and green onions.
05 - Lightly drizzle 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 best freshness.

# Expert Tips:

01 -
  • The Green Goddess spread is impossibly creamy and tastes like you spent hours on it, but it takes five minutes tops.
  • It's the rare vegetarian sandwich that feels hearty and complete, never apologetic.
  • Everything can be prepped ahead, so lunch actually happens instead of becoming another thing you ran out of time for.
02 -
  • Make the spread early and refrigerate it—the flavors meld and deepen, and it's easier to spread when it's cold and firm.
  • Pat everything dry before you build, or the bread will get soggy no matter how sturdy it is; I learned this the hard way on a Tuesday.
03 -
  • Blend the spread a day ahead and let it live in the refrigerator—the flavors become deeper and more integrated, almost like the herbs had time to introduce themselves properly.
  • If you're bringing this somewhere, pack the spread and vegetables separately from the bread, and assemble right before eating; it takes two minutes and guarantees crunch.
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