Green Goddess Herb Sandwich (Print Version)

Creamy herb spread with fresh veggies layered on hearty bread for a vibrant, satisfying lunch.

# What You Need:

→ Green Goddess Spread

01 - 1/2 cup Greek yogurt (or vegan yogurt for dairy-free option)
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:

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 desired.
03 - Spread a generous amount of Green Goddess mixture evenly on each bread slice.
04 - On two slices, arrange cucumber, avocado, salad greens, sprouts, radishes, shredded carrots, and green onions evenly.
05 - Optionally drizzle the layered vegetables lightly with olive oil.
06 - Top with remaining bread slices, spread side down. Press gently and cut sandwiches in half.
07 - Serve immediately for best freshness and texture.

# Expert Advice:

01 -
  • It tastes indulgent but is genuinely good for you, which means you can eat it without that nagging guilt.
  • The creamy herb spread stays fresh-tasting even hours later, so it's perfect for packing a lunch and actually wanting to eat it.
  • Everything comes together in under twenty minutes with no cooking, which makes it ideal for those days when turning on the stove feels like too much effort.
02 -
  • If your avocado is even slightly brown inside, start over with a new one; it will make the whole spread taste dark and flat.
  • Prep your vegetables right before building the sandwich, not hours in advance, or they'll start to weep and make everything watery.
03 -
  • Toast your bread even if you don't normally toast sandwich bread; it makes a real difference in preventing sogginess.
  • If you're short on any fresh herb, don't just substitute dried herbs—use more of what you do have instead, because dried herbs taste like shadows compared to fresh.
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