Description
This Green Goddess Sandwich combines a creamy, herb-packed yogurt and mayonnaise sauce with fresh, vibrant ingredients like arugula, mozzarella, cucumber, avocado, and alfalfa sprouts layered between wholesome whole-wheat bread. Ready in just 10 minutes, it’s a nutritious and flavorful vegetarian sandwich perfect for a quick lunch or light dinner.
Ingredients
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
Sandwich
- 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
- Prepare the Sauce: In a small mixing bowl, combine Greek yogurt, mayonnaise, grated garlic, finely chopped chives and tarragon, lemon zest and juice, olive oil, salt, and ground black pepper. Whisk thoroughly until the sauce is smooth and all ingredients are evenly mixed.
- Spread the Sauce on Bread: Spread approximately 2 tablespoons of the prepared yogurt-mayo sauce onto each of the 4 slices of whole-wheat bread evenly to ensure a flavorful base for the sandwich.
- Assemble the Sandwich Filling: On 2 of the bread slices with spread, layer half of the arugula evenly. Then add sliced fresh mozzarella, thinly sliced cucumber, and sliced avocado on top. Distribute the alfalfa sprouts evenly over the avocado for added crunch and freshness.
- Close the Sandwiches: Take the remaining 2 slices of bread and place them on top of the assembled halves, spread side down, carefully pressing to close the sandwiches without squashing the fillings.
- Serve: Cut each sandwich in half diagonally or down the middle as preferred and serve immediately to enjoy the fresh flavors and textures at their best.
Notes
- For a vegan version, substitute Greek yogurt and mayonnaise with plant-based alternatives and use vegan cheese or omit the cheese.
- Whole-wheat bread adds extra fiber and nutrients, but you can use your preferred bread type.
- To avoid sogginess, assemble the sandwich just before serving.
- You can swap arugula with watercress or baby spinach for a slightly different green.
- Adjust salt and pepper to taste depending on your seasoning preference.
