Dinner

Green Goddess Sandwich Recipe

ByMaya bella January 28, 2026January 28, 2026

Introduction

The Green Goddess Sandwich is a fresh, flavorful meal perfect for a light lunch or picnic. With creamy herbed dressing, crisp veggies, and soft mozzarella, it offers a delightful blend of textures and tastes.

The image shows a sandwich cut in half and stacked, resting on a wooden board with a white marbled background. The sandwich has three layers: two slices of whole wheat bread on the top and bottom with a slightly rough, grainy texture. The first inner layer is a spread of creamy white cheese with green herbs mixed in, topped with thin slices of fresh cucumber that have a light green color and smooth texture. The second layer consists of slices of ripe avocado with a soft, pale green color and smooth texture, layered underneath a handful of light, thin sprouts with yellow tips that add a fresh, delicate texture. The sandwich fillings are slightly spilling out, giving a fresh and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a small mixing bowl, combine the Greek yogurt, mayonnaise, grated garlic, fresh chives, tarragon, lemon zest and juice, olive oil, salt, and black pepper. Whisk until smooth and well blended.
Step 2: Spread about 2 tablespoons of the yogurt-mayo sauce evenly over each slice of whole-wheat bread.
Step 3: On two of the bread slices, layer half of the arugula, mozzarella slices, cucumber, and avocado. Top with half of the alfalfa sprouts for added crunch.
Step 4: Place the remaining two bread slices on top, spread side down, to close the sandwiches.
Step 5: Cut the sandwiches in half and serve immediately for the freshest flavor and texture.

Tips & Variations

Use watercress instead of arugula for a slightly peppery bite.
Add thin slices of turkey or chicken for a non-vegetarian option.
Toast the bread lightly if you prefer a crunchier sandwich.
Swap fresh mozzarella for goat cheese for a tangier taste.

Storage

For best results, assemble and enjoy this sandwich fresh. If needed, store components separately: keep the yogurt dressing, sliced vegetables, and bread in airtight containers in the refrigerator for up to 2 days. Assemble just before eating to prevent sogginess. Leftover sandwiches can be wrapped tightly and refrigerated for up to 24 hours; reheat briefly if desired, although the sandwich is best served cold or at room temperature.