Green Goddess Herb Sandwich (Printable)

Herb-loaded Green Goddess spread combined with fresh vegetables on sourdough for a vibrant and satisfying lunch.

# Ingredient List:

→ 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 Steps:

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. Taste and adjust seasoning if needed.
02 - Lightly toast the bread slices if desired for added texture.
03 - Spread a generous layer of the Green Goddess mixture evenly over each slice of bread.
04 - On two slices, arrange cucumber, avocado, salad greens, sprouts, radishes, shredded carrots, and green onions evenly.
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 each sandwich in half.
07 - Serve sandwiches immediately for best freshness and flavor.

# Expert Advice:

01 -
  • It tastes indulgent but actually delivers real vegetables and whole grains, so you don't feel guilty about lunch.
  • The green goddess spread is so flavorful you'll find yourself making extra just to eat with spoons.
  • It comes together in 20 minutes but feels fancy enough to pack for a picnic without apology.
02 -
  • Make your spread ahead of time—it actually tastes better after an hour in the fridge because the flavors meld and the tartness from the yogurt becomes more pronounced.
  • Don't assemble the full sandwich until you're ready to eat it; the bread will start giving up to the moisture within 30 minutes, and a soggy foundation ruins the whole experience.
  • If your avocado is just barely too firm, you can still use it for slicing; just save the softer half for the spread where it'll blend seamlessly.
03 -
  • Make the spread up to a day ahead and store it in an airtight container; it actually develops more depth as the flavors settle.
  • Buy your herbs when they're at their brightest—they're the whole point, so don't settle for limp or browning leaves.
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