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A tall Green Goddess Sandwich with whole grain bread, layered with cucumber, avocado, and fresh microgreens on a wooden board.
Maryam

Green Goddess Sandwich

A vibrant, herb-packed sandwich with creamy green goddess dressing, crisp vegetables, and tangy goat cheese on crusty sourdough.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner, lunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Green Goddess Dressing
  • 0.5 cup fresh parsley packed leaves, stems removed
  • 0.25 cup fresh basil packed leaves
  • 2 tbsp fresh chives chopped
  • 1 clove garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 0.25 cup mayonnaise full-fat
  • 2 tbsp extra virgin olive oil
  • 0.25 tsp salt plus more to taste
For the Sandwiches
  • 4 slices sourdough bread thick-cut, about 8 oz total
  • 3 oz soft goat cheese room temperature
  • 1 large avocado sliced
  • 0.5 cup cucumber thinly sliced, preferably English or Persian
  • 0.5 cup sprouts such as alfalfa or broccoli
  • 1 tbsp butter softened, for toasting

Equipment

  • Small food processor or blender
  • Sharp knife
  • Cutting board

Method
 

Make the Dressing
  1. In a small food processor, combine parsley, basil, chives, garlic, lemon juice, mayonnaise, olive oil, and salt. Blend until completely smooth and bright green, about 30 seconds, scraping down the sides once. Taste and adjust salt or lemon if needed. The dressing should be thick but pourable.
Toast the Bread
  1. Spread butter on one side of each bread slice. Heat a large skillet over medium heat. Toast bread butter-side down until golden and crisp, 2 to 3 minutes per side. Work in batches if needed. Transfer to a wire rack to stay crisp while you assemble.
Assemble the Sandwiches
  1. Spread goat cheese evenly on the untoasted sides of two bread slices. Spread about 2 tablespoons of green goddess dressing on the untoasted sides of the remaining two slices. Layer avocado slices, cucumber, and sprouts on the goat cheese side, pressing gently so they adhere. Close sandwiches with the dressed bread slices, dressing side down. Press firmly but don't smash.
  2. Cut each sandwich in half with a sharp knife using a gentle sawing motion to avoid squishing. Serve immediately, with extra dressing on the side for dipping if desired.

Notes

The dressing keeps covered in the fridge for 3 days and actually improves as the flavors meld. For a vegan version, swap the mayo for vegan mayonnaise and use mashed white beans or cashew cream instead of goat cheese. English cucumbers work best here because their thin skin and minimal seeds add crunch without making the bread soggy.