Elevate your lunch with these vibrant green goddess sandwiches packed full of herbaceous dressing, fresh mozzarella, cucumber, tomato, sprouts, and pickled onion. These can easily be made vegetarian, vegan, and gluten-free.
Gild the lily by serving these up on homemade sourdough discard focaccia. If you're looking for exceptionally delicious sandwiches, look no further than these!
I first shared this recipe back in 2013, inspired by a cool, crisp veggie sandwich I enjoyed at a local sandwich shop, plus my love of green goddess salad dressing. At the time, there were no green goddess sandwich recipes on the internet. It was an instant success! Now there are loads of green goddess sandwiches, including in Bon Appétit, Eating Well, and even on the menu at Panera. I'm honored that my humble invention has gained such popularity. If you're looking for a craveable sandwich recipe, I hope you love this one! Below is my original text.
They say bad things happen in threes and this summer I seem to have reached my quota. First there was my pain in the neck, then a bout of poison oak. I figured that whatever karma had caught up with me, I was now in the clear. But then while photographing these green goddess sandwiches the other day, I toppled off a step stool and landed in the ER with three stitches in my knee.
I've never before had neck pain last more than a day, and before this month, I hadn't experienced the itchy wonders of poison oak. Falling off of stepladders is not a summer activity in which I usually partake, either. Clearly this is all a sign that I need to stay indoors on the couch watching Britcoms, drinking (also green) chartreuse cocktails and eating green goddess sandwiches until Labor Day.
After the fall, during which I screamed bloody murder for about 5 minutes (I am not a graceful patient), Jay cleaned me up, plopped me on the couch with several ice packs, turned the laptop to face me, and finished shooting these green goddess sandwiches. What a nice guy, right?
When the pain didn't stop, we packed up the sandwiches and headed to the ER. The nurse asked if I had hit my head during the fall to which Jay responded, "She screamed. A lot. She was definitely not unconscious," which caused the entire staff to laugh uproariously.
Due to the bodily harm they caused, I should hate green goddess sandwiches if only they weren't so tasty. As it is, we've been making them daily for our lunch. The idea came from a couple of different dining experiences.
The first occurred at a restaurant that is usually quite excellent. I ordered a green goddess salad, excited for the little gems, radishes, avocado, red onion, and herbed vinaigrette promised by the menu. What I actually got were some chewed up outer leaves from a romaine head, rock-hard avocado chunks, and what tasted like a watered-down buttermilk dressing. I asked the server if I had perhaps been given the wrong salad, and she said, "No, that's it." The experience left me craving a proper green goddess coated in a nap of potent dressing.
The second source of inspiration was a simple vegetarian sandwich that Jay ordered from a cafe - Hazel's - in our neighborhood that's been around for ages. Sourdough bread, avocado, sprouts, cheese, tomatoes, and a slather of tasty aïoli, it was essentially a salad between two pieces of bread – tangy and cool.
Green Goddess Sandwiches
These green goddess sandwiches start by blending good mayonnaise with garlic, anchovies, lemon, and a mess of herbs: basil, tarragon, and chives being my favored combination. This green goddess mayo gets slathered on some bread (preferably a hearty sourdough) and topped with all the green things: thin slices of cucumber, green zebra tomatoes, avocado, sprouts, and lettuce. For ooey-gooiness we add fresh mozzarella, and for extra pungence, some quickly-pickled spring onions.
Sandwiches for Everyone
A few options for dietary preferences:
- 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 such as Miyoko's or Kite Hill.
- Use gluten-free bread if needed. My favorite is Arise Bakery sourdough boules, but Canyon Bakehouse makes a good sandwich bread that's readily available at most supermarkets.
Thus the green goddess sandwiches of our dreams: messy, bright, and ultra-flavorful. Hopefully they will cause no more debacles; I'm very carefully crossing my fingers...
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this green goddess sandwich recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
The *Original* Green Goddess Sandwich
Print Recipe Pin RecipeIngredients
Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):
- ⅓ cup packed basil leaves
- ⅓ cup packed tarragon leaves
- ⅓ cup packed chopped chives
- 2 medium-large garlic cloves
- 2 anchovy fillets
- ¼ teaspoon salt
- ½ cup good mayonnaise (such as Spectrum's olive oil mayonnaise)
- zest and juice of ½ a lemon
Pickled spring onions (makes enough for 4-6 sandwiches):
- 1 white onion (or 2 spring onions), thinly sliced
- 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 a small, ripe avocado, sliced
- 2 fat slices fresh mozzarella
- 1 medium-sized green zebra tomato (or other heirloom tomato), sliced
- a few thin slices cucumber
- several slices pickled onion
- a handful of sprouts or microgreens (I use broccoli sprouts), rinsed and dried
- a couple of 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 (i.e., the 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 such as Miyoko's or Kite Hill.
- Use gluten-free bread if needed. My favorite is Arise Bakery sourdough boules, but Canyon Bakehouse makes a good sandwich bread that's readily available at most supermarkets.
Becky says
Just made for my 16 year old boys -- they loved these! The flavor is absolutely delicious!! Thank you!
Nicoy says
I love the way the sandwich looks the name doesn't lie. I was wondering where did you get that white paper you put around the sandwich. Best sandwich I ever seen and tasted inspires me to cook homemade more often.
Alanna says
Thanks Nicoy! You can order white parchment paper through King Arthur Flour. :)
Nicoy says
Ok thanks
Famelart Veronique says
Superbe, appétissant !
Pamela says
These were amazing! OMG - if you haven't tried them, it is a must do! I made them for my daughter that was visiting from out of town. I had emailed her your beautiful photos. She was like - oh MOM - PLEASE make these next time I visit. haa! Of course, I did and the end of my story is that they will now have to be a tradition when she comes to visit. Thanks so much for sharing!
Laverne says
Oh, wow!! These WERE delicious - they were practically inhaled!! Made enough for four of us with everyone cautiously opening their sandwich to see contents!! "So good, so green - yum" I'll be making these again next week for out-of-towners! Thanks so much!!
Alanna says
Aw, I'm so glad they were a hit! Thanks for the sweet note. :)
Carol says
YUMMY to look at...can't wait to assemble and devour!!
Tejas Dhawale says
Hi, I made these sandwiches for a beautiful sunny (in Seattle!) Sunday brunch, a reunion picnic with several of my old friends from school and their kids. I only got so far as describing the dressing made of taragon and chives when people starting digging in. The sandwiches went fast and were very loved. Boy, you really made me look good (and fancy). Thank you so much.
Alanna says
Aw, so glad they were a hit!!
Jay Doane says
Amazingly awesome sandwiches, and definitely worth the ER visit.
(Review provided by my husband Jay who is a whole human being in his own right.)
Alanna says
Ha! I'm glad you thought so. :)
Merry says
Ohhh really tasty and mouth watering sandwiches.. I really loved it.
Halley Chambers says
Hi - just want to say I love this sandwich so much! Remains a favorite after so many years. Question - about to embark on a COVID-forced road trip and want to pack a sandwich that'll last overnight - this will get too soggy?
Alanna says
I'm so glad you love the recipe! I think the fresh mozzarella and tomatoes might make it a bit soggy. You could try using a sturdier bread such as focaccia or ciabatta to absorb some of the juices. I hope you have a fun and delicious trip! Let me know if you want more road trip recipe suggestions. :)
Georgia A Ipsen says
Random question - how do you wrap the sandwiches? They look so nice!
Alanna says
Aw thanks! I wrap them whole in parchment just like wrapping a gift, and then I cut them in half with the paper still on. It makes them easy to eat too!
Michelle says
Would anchovy paste work instead of the filets?
Alanna says
Definitely! Just add it sparingly to your taste. :)
Leslie says
I made this once years ago.. probably when you first posted it. I have since moved and lost the recipe so I am so GLAD I searched the internet until I found your specific recipe again. I'm looking forward to downing one sometime soon!
Alanna Taylor-Tobin says
Aw I'm glad you found it again! I hope it's as good as you remember it ;)
Josh says
Would removing the avocado change the taste drastically? I'm allergic and can't enjoy it without several hours of profound discomfort. :( otherwise I look forward to trying this.
Alanna Taylor-Tobin says
Not at all - definitely feel free to omit the avocado! Please let me know how you like them!
John Hyman says
Terrific flavor but mayonnaise was much too thin and made the sandwich overly messy. Knife & fork required. I increased the amount of mayonnaise in the recipe which helped to thicken it but insufficient to make it a true handheld.
Alanna Taylor-Tobin says
Hi John,
Thanks very much for the feedback; I updated the recipe instructions to hopefully make the mayo thicker. Please let me know if you try the recipe again. So glad you loved the flavors though!
-Alanna