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This gorgeous rainbow sandwich what my lunch dreams are made of. Layers of shredded carrots, radishes, buttery lettuce, avocado, goat cheese, heirloom tomatoes, sprouts and thinly sliced cukes. All topped in a luscious green goddess dressing.
See also, what a vegetarian sandwich can be.
A roasted vegetable sandwich, comprised of mushy eggplant, jarred red peppers and lettuce does not a vegetarian sandwich make. I’ve almost given up on the idea of ordering a sandwich out, knowing that I’ll likely be faced with only that choice. There is an easier, better way! Throw all the veggies on top, add a generous smear of avocado and top with a vibrant, herb infused dressing. You’ll never look at a vegetarian sandwich the same way again.
The brainstorm for this sandwich idea came out of an oversized batch of green goddess dressing that had been sitting in my fridge over the weekend.
I got a little overzealous with the abundance of parsley that I had on hand, so I made just about every sauce you could think of: arugula, chimichurri and green goddess dressing. Life-extending offerings to my delicate bunches of herbs.
Besides the dressing portion, it’s almost silly to write an actual recipe for this bad-boy. If it’s sitting in your crisper drawer and can be tucked between two slices of bread, it’ll work.
While this sandwich could easily be made vegan by omitting the goat cheese and swapping in dairy-free mayo, I love the tangy layer of softened goat cheese. A layer of avocado on one end, goat cheese on the other. Creamy, protective barriers for the green-goddess dressed produce within. But, it’s OK to add more avocado for a cheese-less sandwich.
My musts? (Besides the dressing.)
Fresh tomatoes and sprouts. I know that sprouts can be a little hard to find, (um, especially with their tendency to harbor e.coli), but they are worth it in this sandwich. I love, love, love sprouts and they are perfect for soaking up every drop of goddess dressing.
Also, tomatoes. This time of year it’s almost criminal not to include tomatoes on your sandwiches, and this one is no exception. Though, it should be mentioned, tomatoes should be blood red when sliced into; so juicy, fragrant and tender. When you can smell the tomatoes from across the counter, stuff ’em in this sandwich.
Layer upon layer. You want this sandwich almost so big that you can’t close it. That’s the sweet spot. Once the sandwich is filled, gently press down so that the layers meld together and the dressing can run through it all.
Slice. Eat.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Print
Green Goddess Veggie Sandwich
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches 1x
- Category: sandwich, healthy, vegetarian, lunch
Description
Green Goddess Veggie Sandwich! This sandwich is layered with flavor and packed with vegetables! Homemade green-goddess dressing, tomatoes, sprouts, avocado, goat cheese, radish, carrots. Vegetarian, easily vegan or gluten-free.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches 1x
- Category: sandwich, healthy, vegetarian, lunch
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches 1x
- Category: sandwich, healthy, vegetarian, lunch
Scale
Ingredients
- Green Goddess Dressing:
- 1 small garlic clove, minced
- 1/2 cup mayo
- 1/4 cup chopped parsley
- 1/8 cup chopped tarragon
- 3 tablespoons chopped chives
- 3 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Sandwich:
- 2 carrots
- 3 radishes
- 1 cucumber
- 1/2 cup sprouts
- 10 slices butter or bibb lettuce
- 2 ripe tomatoes, sliced
- 4 ounces goat cheese, softened
- 1 large, ripe avocado
- 8 slices whole wheat bread, toasted
Instructions
- Make the dressing. Place all of the ingredients in a blender or food processor until smooth and creamy. The dressing will be fairly thick. If you prefer a thinner dressing, add in a tablespoon or so of water. Season to taste with salt and pepper, I usually start with 1/4 teaspoon of each and work from there.
- Prep the vegetables. Using a box grater, shred the carrots and radishes, set aside. If you prefer your cucumber peeled, do so and then slice into paper-thin slices.
- Toss the lettuce with some of the green goddess dressing until well coated. You may have leftover dressing, so serve your sandwich with veggie slices and dressing to dip!
- Spread 1 ounce of softened goat cheese on one slice of toasted wheat bread. Continue with remaining three slices of bread.
- Spread 1/4 of the avocado on one slice of toasted wheat bread. Continue with remaining three slices.
- Layer the tossed lettuce, shredded vegetables, cucumbers, sprouts and tomatoes on the bread. Drizzle with more green goddess dressing, salt and freshly ground pepper and close.
- This is a saucy sandwich! The dressing will likely drip down your arm when eating, which is a welcome sign that the sandwich is perfectly dressed! So, don’t forget your napkin.
Notes
For vegan version, sub dairy-free mayo and omit goat cheese (add another layer of avocado instead)
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(21 comments) leave a comment
Any suggestions on handling the avocado when making these ahead of time for meal prep? I love avocado but always end up throwing so much away. Thank you!
Because of the browning? I’d recommend adding a little lime/lemon juice to the avocado before putting on the sandwich. It won’t be perfect, but it will help slow oxidation!
It was delicious! My family really enjoyed these sandwiches. I didn’t put the goat cheese, but they were still tasty! Thank you.
★★★★★
Truly delicious. Use zucchini instead of cucumber. Didn’t make dressing-used bottled garlic Parmesan. Sprouts a must. I found them at my Safeway.
★★★★★
So glad you liked it! Thanks Gretchen.
This was really good. We had it with a small scoop of your corn chowder soup too! I didn’t have chives so I added basil to the dressing and doubled the tarragon because I didn’t have parsley either and the sauce still tasted really good! Next time, I may try to make the sauce with yogurt and see how it turns out. The shredded vegetables were perfect on the sandwich. Everything held together very well and tasted delicious. We are having leftovers again for tonight! Thank you!
★★★★★
I’m going to try this recipe. It looks so delicious! And I so agree with you that tomatoes should be blood red when eaten. Far too many restaurants serve pale, mealy, tasteless tomatoes.
Was a nutrition list ever done for this?
★★★★
Hi Amy, I don’t have calorie counts (or other nutrition specifics) for any of my recipes but you are welcome to use a free service like My Fitness Pal or Spark peollw to calculate. Thanks!
Hoping that we turn the corner soon 😉
Beautiful and looks so tasty! I need to make this for my husband’s lunch!
I ate it all week for lunch, it’s so simple and delicious! Thanks for commenting Tara!
YUM! I’ve been craving a sandwich lately and this one looks delicious!!
Thanks Carly!
I want this right now! It looks so good! I have had one too many bad experiences with mushy veggies and soggy bread when ordering veggie sandwiches out…yuck! This looks far from that and like the perfect dish for this time of year when everything is so fresh!
Gah, yes! I totally get that. Which is why I wanted to make a vegetarian sandwich that wasn’t full of mushy, roasted vegetables. Thanks for the comment!