The *Original* Green Goddess Sandwich
Enjoy the vibrant flavors of The *Original* Green Goddess Sandwich, packed with fresh ingredients and herbaceous dressing.
Equipment
- Food processor
- Medium-sized jar
Ingredients
Green Goddess Mayonnaise
- ⅓ cup packed basil leaves
- ⅓ cup packed tarragon leaves
- ⅓ cup packed chopped chives
- 2 medium-large garlic cloves
- 2 fillets anchovy
- ¼ teaspoon salt
- ½ cup good mayonnaise such as Spectrum's olive oil mayonnaise
- ½ lemon zest and juice
Pickled Spring Onions
- 1 white onion thinly sliced or 2 spring onions
- ½ cup white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon fine sea salt
- ¼ teaspoon black peppercorns lightly crushed
Per Sandwich
- 2 slices sandwich bread or sourdough
- ½ small ripe avocado sliced
- 2 slices fresh mozzarella fat slices
- 1 medium-sized green zebra tomato sliced or other heirloom tomato
- a few thin slices cucumber
- several slices pickled onion
- a handful sprouts or microgreens rinsed and dried (I use broccoli sprouts)
- a couple small lettuce leaves butter or romaine, rinsed and dried
Instructions
Make the Mayonnaise
- In the bowl of a food processor, combine all ingredients except for the lemon juice (basil, tarragon, chives, garlic, anchovies, salt, mayonnaise, and lemon zest).
- Pulse until smooth, 1-2 minutes, scraping down the sides of the bowl as needed.
- Pulse in the lemon juice a little at a time, stopping if the mixture becomes thin. Chill until needed.
Pickle the Onions
- In a medium-sized jar, combine the onion slices, vinegar, sugar, salt, and peppercorns. Put the lid on the jar and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.
Assemble the Sandwiches
- Toast the bread and spread both slices with a thick layer of the mayonnaise.
- Top with the avocado, mozzarella, tomato, cucumber, pickled onion, sprouts, and lettuce.
- Sandwich with the other slice of bread and press down gently.
- Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef's knife.
Notes
These green goddess sandwiches could easily swing vegetarian by swapping out the anchovy in the mayo for capers. To make them vegan, use vegan mayo and a good vegan mozzarella, ricotta, or cream cheese. Use gluten-free bread if needed. The mayonnaise keeps well for up to a week and the onions best when freshly pickled.
Nutrition
Serving: 1sandwichCalories: 645kcalCarbohydrates: 50gProtein: 17gFat: 44gSaturated Fat: 9gCholesterol: 33mgSodium: 1375mgPotassium: 1136mgFiber: 12gSugar: 11gVitamin A: 1900IUVitamin C: 41.7mgCalcium: 302mgIron: 5mg
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