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    Home / Main Courses / Sandwiches & Light Fare
    4.7 from 14 reviews

    The *Original* Green Goddess Sandwich

    By Alanna Taylor-Tobin on Jul 26, 2014 (updated Sep 1, 2024) / 120 Comments Jump to Recipe

    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!

    two delicious Green Goddess Sandwiches

    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 craveable sandwich recipes, 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.

    herbs

    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.

    ingredients in blender
    mix in blender

    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.

    top down shot of filling
    sandwich filling

    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.

    open faced sandwiches
    two Green Goddess Sandwiches

    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.

    overhead shot of Green Goddess Sandwiches

    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.

    row of sandwiches

    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.
    Green Goddess Sandwiches in a basket

    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...

    Green Goddess Sandwiches and filling

    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.

    top down shot of Green Goddess Sandwiches
    Green Goddess Sandwiches
    4.72 from 14 reviews

    The *Original* Green Goddess Sandwich

    Print Recipe Pin Recipe
    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.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Total: 15 minutes minutes
    Servings: 4 to 6 sandwiches

    Ingredients

    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
    Prevent your screen from going dark

    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

    Substitutions suggestions:
      • 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.
    The mayonnaise keeps well for up to a week, staying vibrant green and marrying the flavors together nicely. I like the onions best when freshly pickled, but they will also keep in the fridge for a week or more.
    Wrapping the sandwiches in parchment paper prior to cutting them in half helps them to hold together, but feel free to skip this step in favor of deliciously messy sandwiches.
    Nutritional values are based on one of four sandwiches.

    Nutrition

    Calories: 645kcalCarbohydrates: 50gProtein: 17gFat: 44gSaturated Fat: 9gCholesterol: 33mgSodium: 1375mgPotassium: 1136mgFiber: 12gSugar: 11gVitamin A: 1900IUVitamin C: 41.7mgCalcium: 302mgIron: 5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    Reader Interactions

    Comments

      4.72 from 14 votes (12 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Becky says

      February 06, 2017 at 3:15 pm

      Just made for my 16 year old boys -- they loved these! The flavor is absolutely delicious!! Thank you!

      Reply
    2. Nicoy says

      March 21, 2017 at 7:26 pm

      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.

      Reply
      • Alanna says

        March 22, 2017 at 9:22 pm

        Thanks Nicoy! You can order white parchment paper through King Arthur Flour. :)

        Reply
        • Nicoy says

          March 22, 2017 at 9:45 pm

          Ok thanks

          Reply
    3. Famelart Veronique says

      June 25, 2017 at 10:19 pm

      Superbe, appétissant !

      Reply
    4. Pamela says

      July 01, 2017 at 12:11 pm

      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!

      Reply
    5. Laverne says

      July 04, 2017 at 8:01 pm

      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!!

      Reply
      • Alanna says

        July 15, 2017 at 5:44 pm

        Aw, I'm so glad they were a hit! Thanks for the sweet note. :)

        Reply
    6. Carol says

      February 19, 2018 at 1:53 am

      YUMMY to look at...can't wait to assemble and devour!!

      Reply
    7. Tejas Dhawale says

      July 24, 2018 at 4:15 am

      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.

      Reply
      • Alanna says

        July 29, 2018 at 10:25 pm

        Aw, so glad they were a hit!!

        Reply
    8. Jay Doane says

      August 21, 2019 at 12:43 pm

      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.)

      Reply
      • Alanna says

        August 21, 2019 at 3:14 pm

        Ha! I'm glad you thought so. :)

        Reply
    9. Merry says

      October 22, 2019 at 10:40 pm

      Ohhh really tasty and mouth watering sandwiches.. I really loved it.

      Reply
    10. Halley Chambers says

      December 17, 2020 at 3:45 pm

      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?

      Reply
      • Alanna says

        December 17, 2020 at 11:04 pm

        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. :)

        Reply
    11. Georgia A Ipsen says

      March 05, 2021 at 8:52 am

      Random question - how do you wrap the sandwiches? They look so nice!

      Reply
      • Alanna says

        March 06, 2021 at 5:32 pm

        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!

        Reply
    12. Michelle says

      April 24, 2021 at 9:05 am

      Would anchovy paste work instead of the filets?

      Reply
      • Alanna says

        April 24, 2021 at 12:47 pm

        Definitely! Just add it sparingly to your taste. :)

        Reply
    13. Leslie says

      May 09, 2022 at 2:13 pm

      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!

      Reply
      • Alanna Taylor-Tobin says

        May 09, 2022 at 8:38 pm

        Aw I'm glad you found it again! I hope it's as good as you remember it ;)

        Reply
    14. Josh says

      December 20, 2022 at 11:10 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        December 21, 2022 at 9:07 am

        Not at all - definitely feel free to omit the avocado! Please let me know how you like them!

        Reply
    15. John Hyman says

      August 27, 2024 at 2:20 pm

      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.

      Reply
      • Alanna Taylor-Tobin says

        September 01, 2024 at 5:33 pm

        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

        Reply
    « Older Comments

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