What does the name “Green Goddess” refer to?

The name "Green Goddess" comes from the vibrant green color of the sauce, which is made with fresh herbs like chives, tarragon, and lemon. The sauce was originally created at the Palace Hotel in San Francisco in the 1920s and was named after a popular play at the time called The Green Goddess . The sauce's name has since become iconic, associated with fresh, herbaceous flavors.

Can I make the green goddess sauce ahead of time?

Yes, the green goddess sauce can be made ahead of time and stored in the fridge for up to 3 days. This actually allows the flavors to meld together and develop even more. Just be sure to store it in an airtight container to preserve its freshness. When ready to use, simply spread it on the bread for your sandwiches.

Can I make this sandwich vegan?

Yes, this sandwich can easily be made vegan by swapping out the mayo and mozzarella cheese for plant-based alternatives. You can use vegan mayo and vegan mozzarella or other plant-based cheese options that melt well (or leave out the cheese completely). The green goddess sauce will still be creamy and flavorful, and the sandwich will be just as satisfying.

Green Goddess Sandwich

Description

This Green Goddess Sandwich is a fresh and vibrant twist on a classic veggie sandwich. Creamy herb-packed sauce meets crisp veggies, creamy avocado, and mozzarella all layered between hearty slices of whole-wheat bread. Whether you're looking for a quick lunch, a picnic favorite, or a refreshing no-cook dinner, this fancy cucumber sandwich delivers big on taste and feel-good fuel.

Ingredients

Scale

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 (1/2 inch)
1 cup arugula (or watercress)
6 ounces fresh mozzarella cheese, sliced ¼ inch thick
1/3 English cucumber, thinly sliced
1 medium avocado, sliced
2/3 cup alfalfa sprouts

Cook Mode Prevent your screen from going dark

Instructions

In a small mixing bowl, add yogurt, mayonnaise, garlic, chives, lemon zest and juice, olive oil, salt, and pepper. Whisk to combine.
Spread 2 tablespoons of the yogurt-mayo sauce on each slice of bread.
Take 2 of the bread slices and top each of them with half of the arugula, mozzarella slices, cucumber, and avocado. Divide the alfalfa sprouts amongst the 2 slices as well and add on top of the avocado.
Take the 2 remaining bread slices and place them on top (spread side down) and close the sandwiches.
Cut the sandwiches in half and serve immediately.

Notes

How to store: Store the assembled sandwich in an airtight container in the fridge for up to 24 hours. The bread will soften a bit, but it will still be tasty. If you want to store the green goddess sauce separately, keep it in an airtight container in the fridge for up to 3 days.

How to freeze: Freezing the sandwich is not recommended due to the freshness of the vegetables and the texture of the avocado. However, you can freeze the green goddess sauce for up to 1 month, then thaw and use it when ready to make the sandwich.

Prep Time: 10 minutes
Category: Sandwich
Method: Assemble
Cuisine: American