Green Goddess Sandwich Recipe
This Green Goddess Sandwich Is Basically a Handheld Salad
There's nothing like a hearty serving of greens to make you feel like the picture of health. That doesn't have to mean committing to salads for lunch and dinner every day, though: sandwiches can be just as packed with veggies.
Take this green goddess sandwich from food blogger and chef Kelly Senyei of Just a Taste, for example. It's her go-to recipe when she craves something fresh and filling but doesn't have more than a few minutes to spend in the kitchen.
Starting with Pepperidge Farm® Whole Grain 15 Grain Bread made with 100 percent whole-wheat flour lends some heartiness to the meal. Perhaps the most ingenious part of this recipe is Senyei's super-fast take on a green goddess dressing. Traditionally, green goddess dressing is made with a base of mayonnaise or sour cream and fresh herbs like tarragon and chives. For a quick, semi-homemade version, Senyei stirs store-bought pesto into Greek yogurt. The yogurt adds some additional protein, while pesto brings the same fresh, herbaceous flavor as fresh herbs.
Senyei then layers on peppery arugula dressed with a squeeze of lemon juice, cucumbers sliced into thick ribbons, and creamy mozzarella cheese — all components that wouldn't be out of place in a salad. Combined with the herb-forward green goddess dressing, all the toppings make for a satisfying vegetable-forward sandwich.
Green Goddess Sandwich
Yield: 1 sandwich
Prep Time: 5 minutes
Total Time: 5 minutes
- 2 tablespoons Greek yogurt
- 1 tablespoon store-bought pesto
- 1/3 cup arugula
- 1/2 lemon
- Olive oil, to taste
- Salt and pepper, to taste
- 1 cucumber
- 3 slices fresh mozzarella
- 2 slices Pepperidge Farm® Whole Grain 15 Grain Bread
1. In a small bowl, stir together the Greek yogurt and pesto until well combined.
2. In a medium bowl, dress the arugula with a squeeze of fresh lemon juice, a drizzle of olive oil, salt, and pepper. Toss well.
3. Remove the skin from your cucumber with a vegetable peeler. Then use the peeler to slice the cucumber into thick ribbons.
4. Place two slices of bread on a plate, then spread each slice with the green goddess dressing. Top with the dressed arugula, sliced mozzarella, cucumber ribbons, and second slice of bread. Enjoy!
Credits: Photography: Yasara Gunawardena; Art Direction: Becky Joy; Production: Cassie Doyle, Hannah Lee, Elan Lopez; Food Styling: Max Rappaport; Prop Styling: Veronica Sullivan; Design: Marissa Dickson