Green Goddess Sandwich Recipe

Introduction

The Green Goddess Sandwich is a refreshing, flavorful lunch option packed with fresh vegetables and a creamy herb sauce. Combining crisp arugula, creamy avocado, and melty mozzarella, it’s perfect for a quick meal that feels indulgent yet healthy.

Ingredients

• ¼ cup Greek yogurt
• ¼ cup mayonnaise
• 1 clove garlic, grated or pressed
• 3 tablespoons fresh chives, finely chopped
• 3 tablespoons tarragon, finely chopped
• Zest and juice of ½ lemon
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 thick slices whole-wheat bread (½ inch)
• 1 cup arugula (or watercress)
• 6 ounces fresh mozzarella cheese, sliced ¼ inch thick
• ⅓ English cucumber, thinly sliced
• 1 medium avocado, sliced
• ⅔ cup alfalfa sprouts

Instructions

1. Step 1: In a small mixing bowl, whisk together Greek yogurt, mayonnaise, garlic, chives, tarragon, lemon zest and juice, olive oil, salt, and black pepper until smooth and well combined.
2. Step 2: Spread 2 tablespoons of the yogurt-mayo sauce evenly on each slice of whole-wheat bread.
3. Step 3: On two of the bread slices, layer half of the arugula, mozzarella slices, cucumber, and avocado. Top each with a generous portion of alfalfa sprouts.
4. Step 4: Place the remaining two bread slices on top of the layered slices, sauce side down, to form sandwiches.
5. Step 5: Cut each sandwich in half and serve immediately for the best texture and freshness.

Tips & Variations

• Substitute watercress for arugula if you prefer a milder but still peppery taste.
• Add sliced ripe tomatoes for an extra burst of juiciness.
• Use gluten-free or sourdough bread to adapt to dietary preferences.
• To make it vegetarian-friendly but richer, swap mayonnaise for a vegan mayo or add mashed chickpeas to the sauce.

Storage

Store the assembled sandwich in an airtight container in the refrigerator for up to 24 hours. Note that the bread may soften but will still taste delicious. For longer storage, keep the green goddess sauce separately in an airtight container for up to 3 days. Freezing the sandwich is not recommended as the fresh vegetables and avocado texture do not freeze well. However, you can freeze the sauce for up to 1 month and thaw it before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich vegan?

Yes, replace the Greek yogurt and mayonnaise with plant-based alternatives, and omit the mozzarella or use a vegan cheese substitute to keep it vegan.

What can I substitute for tarragon if I don’t have it?

Fresh basil or dill can be used instead of tarragon for a similar herbal note, though the flavor will be slightly different.

Green Goddess Sandwich Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

This Green Goddess Sandwich is a fresh, vibrant meal featuring a creamy yogurt-mayo herb sauce layered with fresh mozzarella, arugula, cucumber, avocado, and alfalfa sprouts on whole-wheat bread. Perfect for a light lunch or quick dinner, it combines creamy, tangy, and crisp textures for a delicious, nutritious sandwich.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sauce:

• ¼ cup Greek yogurt
• ¼ cup mayonnaise
• 1 clove garlic, grated or pressed
• 3 tablespoons fresh chives, finely chopped
• 3 tablespoons tarragon, finely chopped
• Zest and juice of ½ lemon
• 1 tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

For the Sandwiches:

• 4 thick slices whole-wheat bread (½ inch thick)
• 1 cup arugula (or watercress)
• 6 ounces fresh mozzarella cheese, sliced ¼ inch thick
• ⅓ English cucumber, thinly sliced
• 1 medium avocado, sliced
• ⅔ cup alfalfa sprouts

Instructions

1. Make the Sauce: In a small mixing bowl, combine Greek yogurt, mayonnaise, grated garlic, chopped chives, tarragon, lemon zest and juice, olive oil, salt, and black pepper. Whisk thoroughly until smooth and well combined.
2. Prepare the Bread: Spread about 2 tablespoons of the prepared yogurt-mayo sauce evenly onto each slice of whole-wheat bread. This adds a flavorful creamy base for the sandwich.
3. Assemble the Sandwiches: Take two of the bread slices with sauce and layer each with half of the arugula, fresh mozzarella slices, thin cucumber slices, and avocado slices. Top with an even distribution of the alfalfa sprouts for crunch and freshness.
4. Close the Sandwiches: Place the remaining two bread slices on top of the filled slices, sauce-side down, to form two complete sandwiches.
5. Serve: Cut each sandwich in half diagonally and serve immediately to enjoy the fresh, crisp textures at their best.

Notes

• Storage: Store assembled sandwiches in an airtight container in the refrigerator for up to 24 hours. Expect the bread to soften slightly but the sandwich will maintain its flavors.
• Sauce Storage: The green goddess sauce can be stored separately in an airtight container in the fridge for up to 3 days, preserving its freshness longer.
• Freezing: Freezing the assembled sandwich is not recommended as the fresh vegetables and avocado texture degrade. However, the sauce can be frozen for up to 1 month and thawed before use.

Keywords: Green Goddess Sandwich, vegetarian sandwich, fresh sandwich, mozzarella sandwich, avocado sandwich, healthy lunch, no-cook sandwich, yogurt sauce